My friend Megan and I went undergrad and were in the band at Southwest Texas State University together. Through our sisterhood in Tau Beta Sigma, we got to know each other quite well and are still friends to this day. There was one winter that was particularly cold and we spent a bunch of time at Megan’s apartment. One day, she decided to make Italian sausage and peppers and I’ll never forget how much I loved it. This recipe isn’t exactly what she made that day but I make it as an homage to our friendship.
Italian Sausage and Peppers
- 1 package of Italian Sausage (I’ve used both mild & hot before but today, I used mild), 4 or 5 links come to a package.
- 4 bell peppers – 2 green, 2 red, sliced
- 1 onion, sliced and quartered
- mushrooms, quartered
- 3 cloves of garlic, minced
- 1 Tbs dried oregano
- 1 Tbs dried basil
- olive oil
- pasta sauce
- parmesan or similar cheese
I start by mincing the garlic and slicing the onions and sweating down in some olive oil and salt. I add the oregano and basil and cover.
Next, I slice and halve the bell peppers (after seeding). They go in the pot as well to sweat down. Stir regularly.
In a separate pan, I brown the sausage on two sides. Just let them sit in the pan for a while then turn and do the same to the other side. They won’t brown nearly as well if you’re moving them around the pan.
I then quarter the mushrooms and add them to the pot.
Once the sausage is browned on both sides, pull them to rest then cut them into 1 1/2″ pieces. I use a touch of the sauce or sometimes red wine to deglaze the pan.
So in the ingredients, I list “pasta sauce”. Often, I make it from scratch but because I’m in grad school, always have a ton of homework and little time to cook, I used store bought sauce today. I won’t name brands but my favorite is one that donates all its proceeds to charity in roasted garlic flavor. Let simmer about 15-25 minutes.
Cook the pasta of your choice (I like capellini) to the doneness of your choice and serve. Shave some cheese on top.