Thursday, February 25

Red Peppers and Sausage Pasta

Penne D'Allessandria
I found this recipe years and years ago in a magazine and still have the partial torn out page glued on a recipe index card! I have since made a Scrapbook Cookbook and added this recipe.

The recipe is relatively easy to make, is pretty much fool proof, looks great and tastes wonderful. I can almost guarantee that if you try it once you'll want to make it again.

Penne are cylinder shaped pasta and Allessandria is a city in Piedmont, Italy which was founded in 1168. 
So the name of the recipe Penne D'Allessandria, means a pasta from Allessandria.

Olive oil research is ongoing but so far there seems to be many health benefits.  And Olive oil is the cornerstone of Mediterranean diets, the world's longest living culture.

Helpful Tips:
  • This recipe can be doubled.
  • I like serving this dish on a plate with a small spring salad, but it can be served in a bowl for a less formal dish.
  • You can add different shredded aged cheeses on top as a garnish.
  • Spices like oregano, parsley and thyme should be added at the end of most recipes so they stay fresh and full of flavor.
  • Sprinkle fresh parsley or basil on top for garnish
  • You can substitute a jar of roasted red peppers instead of fresh (but fresh is best).
  • This is also a great summer dish with the sausages and red bell peppers grilled.

Sliced Red Bell Peppers


Ingredients Needed:

2 to 3 red bell peppers, sliced
Salt and pepper to taste
3 tablespoons Olive oil 
5 to 6 Italian sausages
1 -16 ounce box Penne Pasta
2 to 3 garlic cloves, diced
8 ounces fresh mushrooms, sliced
1 teaspoon thyme
1 teaspoon oregano
1/8 cup parsley
1/4 cup reserved pasta cooking liquid
Parmesan cheese (or other aged shredded cheese)

Cook Italian sausages until slightly brown and done 

Now to Cook and Mix together:

Place sliced red peppers and 3 tablespoons olive oil in a shallow baking dish. Season with salt and pepper and bake on high heat, stirring once or twice until edges of pepper are lightly charred.
Remove peppers from the oven and set aside.

Put sliced peppers in the oven to char the edges

Boil penne pasta until tender. Drain pasta but reserve ¼ cup of pasta cooking liquid.
While pasta is cooking, cook sausages in a large skillet until brown and done all the way through. Remove from skillet and slice.
Add mushrooms and diced garlic to the skillet the sausages were cooked in. Saute until tender. Add peppers and sausage slices to skillet then add thyme, oregano and parsley. Mix together.

Cook garlic, mushrooms and add sliced sausages and spices

Add noodles and water to sausage mixture. Stir well. 
If the mixture is a little dry add a little olive oil.
Simmer 5 to 10 minutes longer. Serve warm, topped with a sprinkle of Parmesan or other shredded aged cheese.

Simple easy recipes are always a time saver for me when I am in the middle of a project.  Right now I'm remodeling our little camper, reupholstering the cushions and sewing new curtains.  I hope to finish before spring and just in time for our first camping trip of the year. 


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