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Italian Sausage and Pepper Skillet
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Serves 6 - 8
|Extra-virgin olive oil|
|1 lb hot or mild bulk Italian sausage|
|1 large sweet yellow onion, finely diced|
|4 cloves garlic, minced|
|1 teaspoon dried basil leaves, or 1 tablespoon fresh basil, chopped|
|1 large green bell pepper, sliced into thin strips|
|1 large red bell pepper, sliced into thin strips|
|1 large yellow bell pepper, sliced into thin strips|
|8 oz fresh mushrooms, sliced, optional|
|Sea salt, to taste|
|Freshly ground pepper, to taste|
|1 cup sweet Marsala wine|
|1/2 cup butter|
|1 lb. penne pasta, cooked to al dente according to package instructions, 1 cup pasta water, reserved|
|Freshly shredded Parmesan cheese, for topping|
|Fresh basil, chopped, for garnish|
|1 cup chicken broth|
- Heat large sauté pan or skillet over medium-high heat. Add 1 tablespoon of olive oil and Italian sausage to the pan and brown, breaking up sausage into smaller bite-sized pieces as it cooks. Add onion, garlic, and basil to sausage and sauté about 5 minutes.
- Add 1 more tablespoon olive oil and all the sliced peppers to the pan and cook about 10 minutes or until softened. Add mushrooms, if using and cook another 5 minutes. Sprinkle mixture with salt and pepper and add chicken broth and Marsala; bring to a boil. Reduce heat to a simmer and add the butter, one tablespoon at a time, stirring constantly.
- Meanwhile, cook pasta according to package directions, for al dente texture, reserving 1 cup of the hot pasta cooking water. Pour drained cooked pasta into sausage skillet and toss together evenly. Add warm pasta cooking water as needed to thin and silken the sauce.
- Season to taste with salt and pepper and serve hot in pasta bowls topped with freshly shredded Parmesan cheese and fresh chopped basil.
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