By now you know that trying new recipes for us is as natural as the air you breath. It's the norm. Sometimes I get inspiration from restaurants, most of the time from friends and sometimes just walking through the grocery store. Last week I was shopping at the commissary when I happened upon the "DeLallo" brand pastas & sauces. I'm always looking for a good pasta sauce since they don't carry my FAVORITE pasta sauce of all times here in Korea. Rao's. If you see Rao's Pasta Sauce BUY IT. I promise you will LOVE IT!! You might not love the price tag, but you will LOVE the sauce. It ROCKS. Sorry...I'm off track. Back to DeLallo - anyway, as I was checking out the sauce I noticed pasta - or vice versa - whichever way it happened I ended up buying a package of Rigatoni and saw this recipe on the package and thought "what the heck....we love pasta, sausage and peppers, let's give it a whirl!" I'm so glad we did. Everyone LOVED this recipe and ask that it be put into our regular rotation (which means they might get it two or three times a year - possibly more since it was SO SIMPLE!). So here it is, going into our regular rotation & hopefully yours. Here is a link to the original recipe. I adapted just a tad.
1 package sweet Italian sausage - casings removed and cut into bite size pieces
2-3 TBL olive oil
1 small yellow onion - diced
2-3 cloves garlic - minced
1 red pepper - seeded and sliced lengthwise
1 yellow pepper - seeded and sliced lengthwise
1/2 cup dry white wine
1 28oz can whole peeled tomatoes (use San Marzano tomatoes if you can find them - they are totally worth it!)
1 pound of rigatoni pasta
Freshly grated Pecorino-Romano cheese, or parmesan
Red pepper flakes
Cook pasta according to package.
Drizzle 2 tablespoons olive oil in large Dutch oven- sauté onions, garlic for 2-3 minutes, add sausage.
1 package sweet Italian sausage - casings removed and cut into bite size pieces
2-3 TBL olive oil
1 small yellow onion - diced
2-3 cloves garlic - minced
1 red pepper - seeded and sliced lengthwise
1 yellow pepper - seeded and sliced lengthwise
1/2 cup dry white wine
1 28oz can whole peeled tomatoes (use San Marzano tomatoes if you can find them - they are totally worth it!)
1 pound of rigatoni pasta
Freshly grated Pecorino-Romano cheese, or parmesan
Red pepper flakes
Cook pasta according to package.
Drizzle 2 tablespoons olive oil in large Dutch oven- sauté onions, garlic for 2-3 minutes, add sausage.
After cooking sausage onion combo for 5 minutes add peppers. Continue to stir and cook until sausage and
peppers beging to brown. Add red pepper flakes - a few if you don't like it very spicy, a lot if you like the spice!
peppers beging to brown. Add red pepper flakes - a few if you don't like it very spicy, a lot if you like the spice!
Pour a glass of wine for you and your love, and then add a 1/2 of cup of the same wine to you sausage/pepper combo.
Let it simmer for 5 minutes.
Let it simmer for 5 minutes.
This is my go to white wine.
Add whole tomatoes, breaking them up with a wooden spoon. Bring to a boil and then reduce heat and simmer - covered for 15 to 20 minutes.
Add the hot pasta to your pan - toss some Pecorino Romano in- drizzle with a tablespoon of olive oil.....
Serve with a salad and some (homemade) crusty bread.
Simple goodness.
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