Monday, March 14, 2011

Sausage Peppers and Onions Pasta

Super easy, quick meal!  The dark stuff is balsamic glaze, which is reduced balsamic vinegar that gets all sweet and syrupy and add a punch of flavor.  I make this all the time and so do my parents (minus the peppers).


  • 1 lb. pasta cooked
  • 1 lb sausage
  • 1-2 sweet onions sliced thin
  • 1 red pepper, sliced thin 
  • olive oil
  • parmesan cheese


Cook pasta according to directions.
In a skillet of med- high heat, drizzle some EVOO and  squeeze sausage from links (I use turkey sausage).  Break up while it is cooking.  Cook completely and remove from pan, leaving the drippings behind.  Set sausage aside.

Add sliced onions and peppers to pan with more oil if needed (I add a pat of butter).  Let cook for about 15 minutes, deglazing with some chicken broth or wine if needed.  Add sausage back in and let cook until warmed through.  Add cooked pasta to pan and toss, adding more oil if needed.  I sprinkle some garlic powder in. 
Top with a drizzle of reduced balsamic glaze and lots of parmesan cheese.

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