In interest of full disclosure, I have no idea how to pronounce this. But I liked it so much I made it three times in one week for different groups of people. I found this recipe after reading about it in one of Patricia Cornwell’s books about Kay Scarpetta. There are over 20 books in the series about a medical examiner who is also very Italian and loves her wine and cooking good Italian food. In each book she references several different meals she’s making, and when I read about this one my mouth watered. Sweet Italian sausage and two kinds of bell pepper with spinach pasta? Simple, but incredible flavor. I served this with herb-crusted lamb chops on the side, but it’s just as good by itself.
1 package spinach pasta
2 large links sweet Italian sausage (make sure you get sweet, it makes all the difference in flavor)
3 tablespoons extra virgin olive oil
1 red bell pepper, julienned (not chopped)
1 yellow bell pepper, julienned
1 medium yellow onion, chopped
3 cloves of garlic, minced
2 medium to large fresh tomatoes, coarsely chopped
2 tablespoons chopped fresh basil
kosher salt to taste
fresh black pepper to taste
1 tablespoon butter
1/3 cup Parmesan
1) In a large pan, cook Italian sausage over medium-high heat until brown and thoroughly cooked (about 10 minutes). Drain the sausage on a paper towel-lined plate.
2) In the same pan, heat 2 tablespoons olive oil over medium heat. Add red and yellow peppers, onion, and garlic, and cook for about 5 minutes, stirring frequently. Stir in sausage, tomatoes, basil, salt and pepper. Cover and simmer on medium-low heat for 10 minutes.
3) While the rest is simmering, cook pasta according to package directions.
4) Drain pasta and toss in a large bowl with butter and parmesan. Stir in the sausage and pepper mixture. Enjoy!