Sausage & Peppers Pasta
Peppers and Sausage, great meal, add macaroni and cheese, even better. This recipe screams of a shortcut to make the sausage and tomato sauce, both are so easy. I made this on 17 Dec 2018 and have updated it with my findings. This is an excellent dish and was well liked by the Thai family as well. Links to the Shortcuts are listed in the Recipe Notes section.
Ingredients
- 500 grams bulk Italian sausage, (1 lb), (Shortcut)
- 1 large onion, diced
- 2 cloves garlic, smashed and minced
- 2 red bell peppers, diced, 2 if small, 1 if large
- 280 grams pasta shells, or any bite site pasta, (10 oz)
- 2 cups pasta sauce, (Shortcut)
- 4 cups chicken stock, fresh or from powder, (Shortcut)
- 1/2 cup heavy cream
- 2 cups Mozzarella Cheese, shredded, 200 grams is perfect
- fresh parsley, chopped, for garnish
- salt and pepper, as desired
Instructions
- My homemade pasta sauce, stock made from powder, pasta (used maccheroni No. 32), diced onion, bell peppers, and garlic prepped and ready.
- In a large pot (I use my pressure cooker pot), add the sausage (I used homemade link sausage with casings removed), and cook until mostly no longer pink.
- Add in the onion, garlic, and bell pepper and cook until the onion is soft.
- Add in the pasta and mix until coated with the sausage fat.
- Add in the pasta sauce and chicken stock, season with salt and pepper as desired.
- Simmer until the pasta is just tender and most of the liquid is absorbed.
- Stir in the cream and Mozzarella and mix until the cheese is melted in.
- Garnish with the fresh chopped parsley if desired, serve and enjoy.
Notes
If making the sausage from the shortcut, this is about 55 Baht/500 grams. The cheese will cost about 80 Baht. For 6 servings, this is about 69 cents per serving.
Shortcuts: Italian Sausage, Pasta Sauce, Chicken Stock (Pressure Cooker).
Variants: 1. Use pork stock in place of chicken stock. 2. For the sausage, use Spicy Italian, Cumberland, or even Jimmy Dean.
Adapted from an internet recipe.