Sausage & Pepper Pasta
The garlic oil for this recipe is so good you might just want to use it on everything. Start with the bright colored veggies and flavorful sausage pasta, then use the leftover oil on anything and everything. Yield: 4 servings
- 1 pkg. Locally-made, fresh Saporito Fettuccine pasta
- 1 head garlic, cloves peeled and roughly chopped
- ½ cup Sigona’s Fresh Press California Arbosana extra virgin olive oil
- 1 cup very thinly sliced red onion
- 2 medium-sized red bell peppers, sliced thinly
- 1 medium-sized green bell pepper, sliced thinly
- 1 pkg Spicy Italian Patties
- Fresh black pepper and sea salt to taste
Cook pasta according to package directions. Drain, rinse with cool water and set aside.
In a large skillet, warm olive oil over medium-low heat. Add garlic cloves and let cook for 10 minutes, or until browned and fragrant- be careful not to burn. Remove oil and garlic from skillet and set aside.
Increase heat to medium-high and add onion. Cook until onions are soft and browned, about 10 minutes. Add red and green pepper and cook until just crisp-tender, about 5-8 minutes, adding a few Tablespoons of garlic oil if peppers seem dry. Remove onions and peppers from pan.
Crumble patties into skillet and cook until browned, stirring occasionally. Add onions and pepper back into the skillet and toss to combine.
In a large mixing bowl, toss together pasta, peppers and sausage. Drizzle with a few tablespoons of oil and add in garlic pieces. Season with fresh black pepper, a sprinkle of sea salt if desired, adding more garlic oil to taste.
Tip: Leftover garlic oil can be stored in an airtight jar in the refrigerator for up to a week.
Recipe Notes: Sausage and peppers make a classic combination, and this pasta dish makes these great flavors vegetarian friendly. Choose your favorite pasta and serve with a mix of colorful peppers to bring a rainbow of delicious to the plate. Our Superfoods patties are rich and flavorful and do well with the simple garlic oil or any other awesome sauces.