Italian Perfect Easy Pasta with sausages and peppers recipe

Pasta with sausages and peppers recipe

The pasta with sausage and peppers, one could say that it is not the lightest of dishes, but it's so good ... The combination of ingredients works: pasta sausage and peppers then makes tribute to this duo of flavors and rich. You just have to try it!

TIME OF REALIZATION
15 minutes
COOKING TIME
17 minutes


INGREDIENTS FOR 4 PEOPLE

400 g of pasta noodles type,
4 sausages,
1/2 glass of rose wine,
1 red pepper,
1 yellow pepper,
1 fresh onion,
a few leaves of basil,
extra virgin olive oil
salt

PREPARATION "PASTA SAUSAGE AND PEPPERS"

Place now a saucepan full of water where salt water will cook the pasta.

Heat up a round of extra virgin olive oil in a large frying pan, then add the sausage without casings and reduced to small pieces.

When the sausage has changed color, move the pan from the heat and pour in half a glass of rose wine, put the pan on high heat to evaporate the alcohol of the wine.


Clean the peppers, remove the pith and slice into strips.


When the wine has evaporated, remove the sausage from the pan, leaving the juices and sauté the peppers.

Cut the onion into small pieces and add it to the pan with the peppers.


Flavored sauce with a few leaves of basil chopped by hand and with a little salt; lower the heat and let it simmer for around 15 minutes.


Plunge the pasta in boiling water and cook until al dente.


In the meantime, bring the peppers to cook and combine the cooked sausage to the pan before; cook for a few minutes adding a little water from the pasta if the sauce is too dry.


Drain the pasta and transfer it directly into the pan with the sauce, sauté over high heat for a few minutes and serve immediately.



NOTES:

 The sausage is a preparation known throughout the world of meat (usually pork) and appears to be used in both fresh and seasoned cooking, eaten directly. Throughout the preparation of Italian sausage is strongly tied to the local tradition. You can then hear about the sausage in the area of ​​Milan, sausage Lucan, of the Murgia, the Sardinian sausage. The varieties are endless and each of these has characteristics that are mainly based on the preparation, seasoning and spices.