Sweet Pepper Pasta with Sausage

We made it through Tuesday. Whew. There’s nothing like some middle of the night kiddo illness to start your day at 2:45am. Needless to say, morning workouts have not been happening.

I did, however, make a German Chocolate Cake from scratch. What a pain and oh so delicious. I never actually tried the cake and frosting together as the cake was made as a thank-you for a job well done by a coworker after completing a long and difficult project for my team. But the frosting? Well, I ate most of what was left after frosting the cake…and never got hungry for dinner. Oops.

My troops also haven’t been eating…apparently because they’re sick. Or at least Shea was sick. Very sick. She slept 4 hours on the couch yesterday and slept 8pm to 7am overnight. Of course she was completely and totally distraught over not going to school yesterday and was so anxious to get there this morning.

We’ll be back on track this evening and I have every intention of letting a YouTube workout kick my butt after work. It’s payback for that frosting fiasco last night.

I also have my weekly menu planned and groceries purchased…meaning my fridge is FULL. Of the good-for-you stuff. And like my mother has been gushing about all week – sometimes, a girl just needs some pasta. And sometimes not the whole wheat kind…if for no other reason than I’ve never seen whole wheat orecchiette.

Yep, sometimes you just need the carbs. And the peppers in this with that red wine vinegar? Holy delicious. My sausage-loving kids gobbled this right up. A bit of butter and cheese makes this simple and fast dinner just healthy enough with big time yum-factor! Those in-season herbs are the cherry on top!


Sweet Pepper Pasta with Sausage
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Prep time: 
Cook time: 
Total time: 
Serves: 6 servings (2 cups)
 
Ingredients
  • 12 oz uncooked orecchiette pasta
  • 2 tsp extra-virgin olive oil
  • 19.5 oz hot Italian turkey sausage, casings removed
  • 3 Tbsp unsalted butter, divided
  • 1 lb multicolored sweet baby bell peppers, thinly sliced
  • 2 Tbsp red wine vinegar
  • 3 garlic clove, minced
  • ⅓ cup coarsely chopped fresh oregano
  • 1½ oz Pecorino Romano cheese, finely shredded (heaping ½ cup)
  • ¼ cup fresh basil, chiffonade
Instructions
  1. Bring a large pot of water to a rolling boil and cook pasta according to package directions. Drain, reserving 1½ cups cooking water.
  2. While pasta cooks, heat olive oil in a large nonstick skillet over medium-high heat. Once hot, add sausage and cook, breaking up with a wooden spoon, until cooked through, about 5 to 7 minutes. Transfer to a plate lined with paper towels.
  3. Add 2 tablespoons of the butter to skillet, stirring and scraping to loosen browned bits from bottom of skillet. Add peppers, and cook, stirring occasionally for 3 minutes. Stir in vinegar and garlic; cook 1 minute. Stir in cooked pasta, sausage, and remaining 1 tablespoon butter. Stir in cooking water, ¼ cup at a time, until sauce is smooth and coats pasta. Discard any remaining cooking water. Stir in oregano.
  4. Top servings evenly with cheese and basil.
Notes
Recipe slightly adapted from Southern Living
Nutrition Information
Serving size: scant 2 cups Calories: 448 Fat: 18.7 Carbohydrates: 46.7 Sugar: 4.5 Sodium: 906 Fiber: 4.0 Protein: 24.0 Cholesterol: 80
Be well,

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