Happy New Year! It’s been awhile since I have talked to you! I try and get posts up regularly, I really really do, but sometimes life just gets too busy. We actually have some big news….my husband and I are expecting baby #3. We are very excited! The first trimester was rough, as usual, but I have made it into my 17th week and am feeling a lot better. That means food is no longer my enemy….YAY!!
Today I bring you the recipe for my beloved Sausage and Red Pepper Pasta. Oh man, this is a good one. This pasta is near and dear to my heart because it brings back so many memories for me. I came up with this recipe when my husband and I were dating. I would go to his house after work or school and make a big pot of this pasta, often times sharing it with his Grandpa, who lived with him at the time. I usually made way to much for one sitting so I would eat the leftovers everyday for lunch until it was gone. It became my go to lunch. Now my husband would always be working during lunchtime, so he never actually got to eat this pasta very often and I never realized how much he loved it! When I made a batch to photograph for this post he said, “I love when you make this, it’s amazing” (as he devoured bowl after bowl full). I have now vowed to make it more often.
As I am typing this, I am trying to figure out a way to explain why this simple pasta dish is so special. It only takes 4 ingredients to make, if you don’t count the salt and pepper, and about 20 minutes to put together. I think the red peppers are delicious in this and add a nice sweetness. You can use whatever sausages you like. I always like trying different kinds of specialty sausages and the Chicken Caprese Sausages that I found at Costco are incredibly delicious! Those are a new favorite!
This Sausage and Red Pepper Pasta is a great throw together dinner or lunch that is sure to please the whole family. You can make it for a crowd or just for yourself. I hope you give this recipe a try and let me know that you think!
- 6 Sausages (I used Chicken Caprese)
- 1 Red Pepper, chopped
- Olive Oil
- 1lb Penne Pasta
- Salt and Pepper
- Bring a pot of water to boil. Boil the sausages until cooked through. About 8-10 minutes. Remove the sausages from the pot and place them on a cutting board. Do not dump out the water.
- Bring the water back to a boil and add salt. Drop in your pasta and cook until al dente. Drain the pasta and set aside.
- Slice the sausages into 1/2 inch rounds. Heat up a skillet on medium heat and add a tablespoon of olive oil. Add in the chopped red peppers, salt and pepper, and cook until tender. About 5 minutes. Add in the sausage slices and work them in the pan until golden brown on both sides.
- Add the pasta and sausage mixture to the pot the water was in and add enough olive oil to coat the pasta. Add salt and pepper as needed. Serve warm. Top with fresh parsley if you like.
Holy moly it’s hot outside! We have been flirting with 100 degrees for over a week now and it’s awful. If the humidity would go away I could stand it, but of course it doesn’t seem to be budging. Now, I know that some people live in much hotter places and probably think I am silly complaining about 100 degree weather but I am reeeaaaaally not made for it. I just want to stay inside where my friend the air conditioner keeps me cool and comfortable. Of course with twin toddlers I have to suck it up and go outside to run some energy off (there’s not mine). They don’t seem to mind the heat at all…I’m trying to be supportive 🙂 I have a pasta recipe that is refreshing, light, and is perfect for a summertime lunch or dinner after chasing the kids around outside….Artichoke Lemon Pasta.
I discovered this recipe last year and it quickly became a favorite of mine. I found it in Taste of Home Magazine and the first time I made it I was so excited about how beautiful and delicious it was. I set my husband’s plate down in front of him and he poked around at it for a minute, took a couple bites, then looked at me and said “There’s no meat in it?”. So maybe I should warn you before we begin…this pasta has no meat in it. Artichoke Lemon Pasta doesn’t need to be bothered with meat. Sure you could serve it alongside a pork tenderloin or a steak but I like to keep this pasta the star of the show.
Yes its called Artichoke Lemon Pasta but asparagus should be included in the name because it plays a big role. Lots of asparagus stalks are one of the reasons I like it so much. The original recipe calls for you to blanch the asparagus but I would never…okay there was this one time I did but then I swore I would never again! You can blanch yours if you like it that way, I am not going to tell you what to do in your own kitchen, but I like to get some char on mine either by roasting it in the oven or pan frying it. I think it adds more depth of flavor. Then of course there is the artichoke which is another love of mine. Artichoke and lemon work so well together in this recipe. What wonderful flavors!
For this recipe, I pan fry the artichokes, asparagus, and garlic before combining them with the pasta, lemon peel, lemon juice, goat cheese, and parsley. The goat cheese melts and creates a light and creamy sauce that coats the pasta just enough. I love that this pasta doesn’t weigh me down. Even after eating a big bowl of it I feel like I could go for a run…who am I kidding I’m not going to run…but if I wanted to I could.
- 1/2 pound fresh asparagus, trimmed and cut into 1 1/2in pieces
- 4 cups uncooked bowtie pasta
- 3 tbsp. olive oil
- 1 can (14oz) water packed, quartered artichoke hearts, well drained
- 2 garlic cloves, minced
- 1 cup crumbled goat cheese
- 2 tbsp. fresh parsley, minced
- 1 tbsp. grated lemon peel
- 3 tbsp. lemon juice
- 1/3 cup grated Parmesan cheese
- 2 1/2 tsp. salt
- Bring a big pot of water to a boil. Add 2 tsp. of salt and add the bowtie pasta. Cook until al dente. Reserve 1 cup of the starchy pasta water and drain the rest from the pasta. Return the pasta to the pot and set aside.
- In a large skillet over medium high heat, add 2 tbsp. of olive oil, the asparagus, and artichoke hearts. Sauté until lightly browned, about 5-7 minutes. Add the garlic and cook for one more minute. Add this mixture to the pasta.
- To the pasta, add the goat cheese, parsley, lemon peel, lemon juice, and the remaining salt and olive oil. Toss to combine, adding just enough of the reserved pasta water to create a sauce that coats the pasta. Heat through and serve with Parmesan cheese.
Adapted from Taste of Home Magazine