Sausage and Pepper Pasta - A Favorite!

This is definitely a family favorite! PASTA WITH ITALIAN SAUSAGE AND PEPPERS

This Sausage Peppers Pasta is so packed with creamy, cheesy, sweet and spicy flavor fireworks, you’ll never want to put your fork down!  It features juicy Italian sausage, sweet bell peppers, fire roasted or just plain diced tomatoes and aromatic garlic and onions in a luxuriously béchamel sauce spiked with Gouda and Parmesan.  This sausage pasta recipe is also extremely versatile and can be made with turkey sausage, any of your favorite vegetables or cheeses.  Your family will love this easy, indulgent pasta dinner! This will serve 6 people.

• 1 pound penne, cavatappi or rotini

• 1 tablespoon Olive Oil

• 1 pound hot Italian sausage or hot turkey sausage, casings removed

• 1 small onion chopped

• 1 red bell pepper, 1/2-inch chop

• 1 yellow bell pepper, 1/2-inch chop

• 1 orange bell pepper, 1/2-inch chop

• 1/4 teaspoon red pepper flakes (optional for spicy)

• 4-6 cloves garlic, minced

• 3 tablespoons all purpose flour

• 1 15 oz. can fire roasted tomatoes with juices

• 1 1/2 teaspoons dried basil

• 1 teaspoon chicken bouillon (granulated, cube or base)

• 1 tsp EACH dried oregano, dried parsley

• 1/2 tsp EACH dried thyme, salt, pepper

• 2 1/2 cups low sodium chicken broth

• 1 cup half and half (or milk whisked with 1 ½ tsps cornstarch)

ADD LATER

• 6 ounces (1 ½ packed cups) freshly grated mild Gouda (may substitute another white shredded cheese) or you don't need to add extra cheese
  

• 1/2 cup freshly grated Parmesan cheese

INSTRUCTIONS

• Cook pasta al dente according to package directions in salted water. Remove 1 cup pasta water before draining. Toss drained pasta with a drizzle of olive oil to prevent it from sticking together; set aside. Meanwhile:

• Heat oil in a large sauce pan over medium-high heat. Add sausage and cook while crumbling until sausage is completely cooked through; remove to a plate with a slotted spoon.

• Add a drizzle of oil to the drippings if it seems dry. Add the bell peppers and onions and cook until the onions are softened, about 5 minutes. Add the garlic and optional red pepper flakes and saute for 30 seconds. Sprinkle in the flour and cook while stirring for 1 minute (it will be thick).

• Reduce heat to low, then add the sausage back to the skillet, followed by the fire roasted tomatoes (or regular diced tomatoes), chicken bouillon, all seasoniongs, chicken broth, half and half. Stir the ingredients together while scraping up the brown bits on the bottom of the pan.

• Bring the sauce to a vigorous simmer then reduce heat and simmer until thickened, stirring often, about 5-10 minutes.

• Once thickened, reduce heat to low and stir in Gouda (you don't need to add the Gouda if you would prefer not to) until melted followed by Parmesan cheese until melted. Stir in pasta until well coated. Add additional reserved pasta water a little at a time if needed to thin to desired consistency.

• Taste and season with additional salt, pepper and/or red pepper flakes to taste. Garnish individual servings with additional Parmesan if desired.

This is a great recipe for company! Your family and guests will love it! Serve with a salad and garlic bread.