This is a great recipe for a cold winter night. My kids will eat pasta every day, in almost every way, and my husband (who grew up in NYC) lives for sausage and peppers. I like the fact that it's one pot, and it's even better the next day. It never, ever makes it to the third day. Ever.
(NOTE - I am the WORST at measurements. Most of these are eyeballed, and please feel free to adjust. I made an effort, this time around, to measure as best I could. Don't be afraid of experimenting!)
- 2 lbs sweet Italian sausage (You can use hot, but most of us have sensitive palates over here)
- olive oil
- 1 large onion, sliced
- tri color peppers (1 each green, red, and yellow or orange), sliced
- 2 Grated carrots
- 8 ounces mushrooms, sliced (optional)
- 8 cloves garlic, minced
- 1 cup white wine
- 2 handfuls of basil, thinly sliced
- 2 cans diced tomatoes - I usually buy the tomatoes with garlic and onion added - drain off much of the liquid (alternately, when I have fresh tomatoes, I will use those instead and dice a couple, depending upon the size)
- 1 pound pasta, your choice - I use wide, flat noodles, but have also used a campanelle or Pappardelle, or even, broken up lasagna noodles - it's whatever I have on hand, haha)
Remove the casings from the sausage, crumble it up, and brown it in a bit of olive oil in a large, deep skillet - I use a cast iron pan. Sprinkle with salt and pepper. When the sausage is browned, remove it from the pan, and add the grated carrots and onion. Add more oil if necessary, and stir and cook until the carrots are soft and the onion is caramelized.
Start a pot of water to boil for the noodles.
Add the peppers and mushrooms to the carrots and onions and cook for two minutes, and then add the garlic. Saute for five minutes, turning the heat down as necessary so as to allow the vegetables to soften and not burn.
When the water for the noodles boils, stir in the noodles. Your object is to have the noodles finish cooking at roughly the same time the sausage and veggies finish.
In the pot with the veggies, add the wine and cook for 5 more minutes, stirring as it reduces. Add in the crushed tomatoes and the browned meat and simmer for five more minutes. Taste and adjust for salt and pepper as needed.
Drain the noodles very well and return them to the pot. Pour the sausage/tomatoes/veggie blend over the noodles and toss well. Grate fresh parmesan over the top and serve with crusty bread and a salad.