This spicy sausage and noodles with roasted red pepper sauce became an instant family favorite
I was looking for something different than regular spaghetti, something that was light, full of flavor, but filling and satisfying. With our garden giving us so many delicious red bell peppers that I was able to can, I wanted to use them as well, in order to rotate our storage a bit. What I created was something that even my youngest loved. It’s spicy, but not overly so.
Spicy Sausage Noodles With Roasted Red Pepper Sauce
1 LB. Chicken sausage, cut into coins
1 lb. pasta of choice (I used homemade)
1 pint of canned red peppers, drained (or use 3 red bell peppers)
2 cloves garlic, crushed and chopped
1 onion, finely chopped
2 T. dried basil
2 tsp. dried oregano
2 tsp olive or coconut oil
1 tsp each salt and pepper
If using canned red peppers, start by heating up 6 quarts of salted, oiled water in pot for the pasta.
In another pan, heat 2 tsp of oil. Add the garlic and onion, salt and pepper and sautee for a minute. Add the drained peppers, and crush with spoon as you stir. Add the remaining seasonings to taste, and let simmer while the pasta is cooking. Cut the sausage (precooked) in coins and add to the sauce. When the pasta is cooked to your liking, drain and put back in the pot. Add the sausage and sauce and gently mix. Top with shredded parmesean cheese, if desired.
*If you are using fresh red peppers,
then you will want to “paint” them with a layer of olive oil and bake in a preheated 450 oven for 30 minutes. Immediately place in a bowl and cover with lid, or you can also put in paper bag and roll the top down. Cool in container for about 10 minutes. The skin should come right off, and you can remove skin, seeds, and stems. Proceed as above.*