Sausage and Peppers Rustica is a classic on their menu. This recipe tastes nothing like it. Which is to say, it doesn't suck.
Sausage and Peppers Rustica
2-3 links hot or sweet Italian sausage, sliced about 1"
2 bell peppers, thinly sliced
1 large yellow onion, thinly sliced
2 cloves garlic, diced
4 cups pasta sauce
1 lb. pasta
Rosemary-Thyme Romano Bread
1 TB Penzeys Brady Street Cheese Sprinkle
1/2 ts fresh rosemary or 1/4 ts dry
1/2 ts fresh thyme or 1/4 ts dry
6 slices French bread
Saute the sausage in a generous pour of evoo over medium-high heat for about 2 minutes per side or until well browned. A splatter screen is about 80% effective against grease splatter, and 80% better than zero is a wise choice. I mean, you do fry bacon, right? Using a slotted spoon, remove sausage from heat onto something lined with paper towel.
Toss in the peppers and onions. stirring well for 30 seconds, then turn down the heat to medium. Cook the veg for about 4 minutes, stirring occasionally. Make sure the peppers are not cooked to become soft. Add the pasta sauce and stir, then simmer over low heat for 10-15 minutes while the pasta cooks.
Cook pasta according to directions, then add to the sauce mixture with a little bit of the cooking water, about 1/4 cup. Stir over medium-low heat for a couple minutes to incorporate.
Serve with parm reg shaved on top and the herb cheese bread, once broiled. A Californian merlot or a Zinfandel would pair well.
Olive Garden. YGBFKM. What's next? Red Lobster? Applebee's? Chili's? Do you really think Guy Fieri eats at TGI Friday's? I don't think so.