I don’t know quite how to start this so I am just going to throw it out there. This pasta is good. Real good. So good, that when I was eating it I was thinking to myself “I may never need to make another pasta dish. And forget ordering pasta at a restaurant.” Alright maybe, I wouldn’t go quite that far. But let me explain. We all know how good a traditional sausage, pepper and onion sandwich is right? Well as it turns out, when those same ingredients are sauteed with garlic, crushed red pepper, oregano and a little white wine, it makes a simply scrumptious pasta too.
I decided to use turkey Italian sausage links for this pasta because I wanted something a little lighter than traditional Italian sausage. If you cannot find turkey Italian sausage feel free to substitute regular pork sausage. If you use pork, you can omit 2 teaspoons of olive oil and simply use 2 teaspoons of pan drippings.
Tip: Because the pasta will be simmering in the sauce for a few minutes, be careful not to over cook your pasta or it might get mushy.
Fettuccine with Sausage, Peppers and OnionsPrint Recipe
- 1 pound dried fettuccine pasta
- 1 tablespoon plus 2 teaspoons olive oil divided
- 5 turkey Italian sausage links (hot or mild)
- 1/2 medium onion, sliced
- 4 garlic cloves, minced
- 1/4 teaspoon crushed red pepper (optional)
- 1/2 teaspoon dried oregano
- 1 green bell pepper, ribs and seeds removed, diced
- 1 red bell pepper, ribs and seeds removed, diced
- 1/2 cup dry white wine (such as Pinot Grigio)
- 1/4 cup reserved pasta water
- kosher salt
- shredded Parmesan
Cook pasta according to package directions. Strain, but reserve 1/4 cup of pasta water.
While your pasta is cooking, in a skillet large enough to fit the cooked pasta, heat 1 tablespoon of olive oil over medium heat. Once hot, place sausage in the pan and cook through. About 5 minutes per side. Transfer to a plate. Allow to rest 5 minutes.
To the same pan you cooked the sausage in, add remaining two teaspoons of olive oil and heat over medium heat. Add onion, garlic, crushed red pepper (if using) and oregano. Cook 1 minute. Add green and red bell peppers. Cook until softened, 3 minutes. Pour white wine and reserved pasta water over the mixture. Cook for 5 minutes.
Slice sausage and return it to the pan. Stir to combine.
Add strained noodles to sausage mixture and toss to coat. Reduce heat to low and let simmer for 5-7 minutes or until most of the sauce is absorbed. Toss once more. Season to taste with kosher salt.
Serve hot along side some freshly grated Parmesan cheese and crushed red pepper.
If you serve this with a salad, herb garlic bread and a nice bottle of white wine, you too may start re-thinking the whole going out for pasta thing. Enjoy!