Sausage and Pepper Pasta

Sausage and Pepper Pasta

Serves 4

12 to 16 ounces mild Italian sausage (4 to 5 links)

1 yellow bell pepper, cored and cut into thin strips

1 red bell pepper, cored and cut into thin strips

1 large onion, peeled, cut in half pole to pole, then cut into thin half-moons

1/2 teaspoon dried oregano

3 cloves garlic, minced

Olive oil

Salt and pepper

1 15-ounce can diced tomatoes

1/2 cup dry red wine

1 pound short pasta (I like fusilli or gemelli)

8 ounces bocconcini (small mozzarella balls), or fresh mozzarella cut into small pieces

1 cup grated parmesan cheese, plus extra for serving

Heat 3 tablespoons of olive oil in a large nonstick skillet. When hot, add the sausage links. Prick each one a few times with a fork or sharp knife. When they’re browned on the bottom, turn them over and prick them again. Try to get them as brown as possible on all sides. Remove them from the skillet and turn off the heat. Let the sausages rest for a minute to cool so you can handle them. Then slice them into 1/2-inch pieces. Reheat the skillet and put the pieces in to brown on the cut sides. Remove the browned pieces to a bowl with a slotted spoon.

Add the peppers and onions along with the oregano and some salt and pepper. Cook over medium heat until the vegetables start to brown, then lower the heat and continue to cook them until they’re pretty much browned all over. This will take about 20 minutes total. Add the garlic and cook for a minute. Then add red wine and turn up the heat, scrape the bottom of the pan with a wooden spoon to dislodged any browned bits. Boil the wine for a minute, then add the tomatoes and the browned sausage. Cook for about 12 minutes to get everything thickened up. Taste for salt and pepper.

Meanwhile, boil the pasta in a large amount of salted water. Cook it about a minute less than the package directs for al dente pasta. Drain, saving about a cup and a half of the pasta water. Add the pasta to the skillet and cook for 2 minutes or so, adding pasta water as you need it to make a sauce that’s thick but not too thick. Turn off the heat and stir in the mozzarella pieces and the parmesan. Add more pasta water if you need it. Serve hot.

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