Sausage and Red Pepper Pasta

Over this past weekend, I did some reorganizing, and when I got to my freezer, I realized that I still had some ground pork and sausage available. This helped me narrow down what type of recipe to look for this week. I found this recipe, from Smells Like Home, on Pinterest. As I was makings this, I altered it a bit to fit what I had on hand, to this effect.

Ingredients:

2 Tbsp olive oil

1&1/2 c diced yellow onion (1 med onion)

1 c diced red bell pepper (1 pepper)

4 cloves garlic, freshly pressed

1/4 tsp red pepper flakes 

Kosher salt and black pepper, to season

1 lb mild sausage

1/4 c chicken broth

1 jar marinara sauce

3 c water

8 oz pasta

6 Tbsp plain Greek yogurt 

1/4 c Parmesan cheese 

Directions:

 To start, grab a large (~12″) skillet and start heating the olive oil. Then toss in the diced onion and pepper and turn to medium-high heat. Be sure to stir frequently and Sauté these for about 8 mins, until they start to soften.

Next add the garlic and pepper flakes, and season with a healthy pinch of salt and a few shakes of pepper. Mix these in, then add the sausage (it’s better if broken up first into small crumble so that it cooks well and mixes in evenly).

When the sausage is cooked down, add the chicken stock to the skillet and use it to help scrape the drippings up off of the bottom. Then add the marinara sauce (my jar held 3 c, which is why I diminished the amount of water used) and 3 c of water. I used the jar to measure to water, because this allowed me so use the remaining sauce. Add the pasta (I used rigatoni) and stir everything together until well combined.

Bring the liquid to a boil, then lower the heat to a simmer and cover. Stir it often to keep the pasta from sticking and the sauce cooking evenly. It takes around 15 mins for the pasta to cook.

Once the pasta is cooked through, add the yogurt (or cream) and the Parmesan and mix these in thoroughly and allow them to heat for 2-3 mins.  Remove from heat and let sit for 5 mins to cool before serving. 

This went really well with a slice of fresh French Bread, and I found that using yogurt added extra flavor to the dish. 

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