I made this one up. I can't remember if I've ever talked about the love I've had for sausages lately (or over the past year and a half). Just writing that sentence makes me think probably not because I can't get over the concept of how saying I'm loving sausages sounds. Whatever. I'm over it. When I go the
AMICI Italian Market, I can't NOT get the Sicilian Sausages. Last time I got four, and froze them in sets of two. Because undoubtedly I need to make this recipe at least once a month. Normally when I'm making this, I use spicy Italian turkey sausage. That is of course unless I'm splurging on these Sicilians. They are outta this world.
So last night after a week of attempting to eat Paleo, the big reward (even though I'd had a few cheats along the way) was some really rich, really decadent pasta for dinner. My pasta go-to. Normally I break up the sausage out of the casing and brown it first. But while it was thawing, I started with the vegetables. A red onion, a green pepper, and a red and/or yellow pepper (or in this case, what I had left of the red and yellow pepper slices in the fridge). You can totally scale this up or down, with more or less of any of these ingredients, depending on how much you want to make.
Slice these up and cook them in olive oil over a medium-low heat until they are brown and sorta caramelized. Soft, not crisp. I do this on a low enough heat that I can leave the stove for 10 minutes at a time and then return to stir them up. It takes me about 30 minutes to get the effect this way. Set aside.
In the same pan, squeeze the sausage out of the casing and brown the bite-sized pieces. About 5-10 minutes. (See those red pepper bits? You don't get these with Jenny-O turkey sausage. This is the Sicilian version).
Return the vegetables to the pan and mix them all together with the sausage.
Add the sauce. This is where I totally cheat, and I don't feel bad about it one bit. I use sauce from a JAR! Seriously, my favorite is the house brand Arrabbiata from Safeway. No kidding. If you can get your hands on this I highly recommend it as my favorite jarred sauce, but really, just use your favorite sauce from a jar. Add enough that the sauce-to-meat/vegetables consistency is to your liking.
You can stop there and add your pasta, but if you want to go all out, add some heavy cream or half/half. Again to your liking for color/consistency.
Then add your favorite cooked pasta. I prefer rigatoni or linguini. Top with freshly grated Parmigiano Reggiano.
Voila. Better – or comparable to – anything you could get in a restaurant. (In my humble opinion).
I made this one up. I can't remember if I've ever talked about the love I've had for sausages lately (or over the past year and a half). Just writing that sentence makes me think probably not because I can't get over the concept of how saying I'm loving sausages sounds. Whatever. I'm over it. When I go the AMICI Italian Market, I can't NOT get the Sicilian Sausages. Last time I got four, and froze them in sets of two. Because undoubtedly I need to make this recipe at least once a month. Normally when I'm making this, I use spicy Italian turkey sausage. That is of course unless I'm splurging on these Sicilians. They are outta this world.
So last night after a week of attempting to eat Paleo, the big reward (even though I'd had a few cheats along the way) was some really rich, really decadent pasta for dinner. My pasta go-to. Normally I break up the sausage out of the casing and brown it first. But while it was thawing, I started with the vegetables. A red onion, a green pepper, and a red and/or yellow pepper (or in this case, what I had left of the red and yellow pepper slices in the fridge). You can totally scale this up or down, with more or less of any of these ingredients, depending on how much you want to make.
Slice these up and cook them in olive oil over a medium-low heat until they are brown and sorta caramelized. Soft, not crisp. I do this on a low enough heat that I can leave the stove for 10 minutes at a time and then return to stir them up. It takes me about 30 minutes to get the effect this way. Set aside.
In the same pan, squeeze the sausage out of the casing and brown the bite-sized pieces. About 5-10 minutes. (See those red pepper bits? You don't get these with Jenny-O turkey sausage. This is the Sicilian version).
Return the vegetables to the pan and mix them all together with the sausage.
Add the sauce. This is where I totally cheat, and I don't feel bad about it one bit. I use sauce from a JAR! Seriously, my favorite is the house brand Arrabbiata from Safeway. No kidding. If you can get your hands on this I highly recommend it as my favorite jarred sauce, but really, just use your favorite sauce from a jar. Add enough that the sauce-to-meat/vegetables consistency is to your liking.
You can stop there and add your pasta, but if you want to go all out, add some heavy cream or half/half. Again to your liking for color/consistency.
Then add your favorite cooked pasta. I prefer rigatoni or linguini. Top with freshly grated Parmigiano Reggiano.
Voila. Better – or comparable to – anything you could get in a restaurant. (In my humble opinion).
that looks amazing!!! YUM!!
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