Sausage and Tri-Color Pepper Sauce for Pasta

Total Time:
20 min
5 min
15 min

4 servings

  • 1 pound Italian sausage, pricked
  • 1/4 cup olive oil
  • 2 cloves garlic, minced
  • 1 each small green, yellow and red bell pepper, cored and sliced
  • 1/2 teaspoon each dried thyme and rosemary, crumbled
  • Salt and freshly ground pepper
  • 1/3 cup chicken broth
  • 12 ounces tubular pasta
  • Freshly grated Parmesan cheese, to taste
  • 1/3 cup toasted bread crumbs combined with 3 tablespoons minced fresh parsley leaves
  • In a skillet set over moderately high heat, cook the sausages until they are browned well, about 8 to 10 minutes. Drain and slice.In a large skillet set over moderately high heat, heat the oil until it is hot. Add the garlic and cook it, stirring, for 1 minute. Add the peppers, herbs and salt and pepper to taste and cook the mixture, stirring, for 3 to 5 minutes, or until the peppers are softened. Add the reserved sausages and broth and simmer the mixture, stirring, until the sausages are heated through. In a large saucepan of boiling salted water cook the pasta until it is al dente and drain. Transfer the pasta to a serving dish, add the sauce and Parmesan to taste and toss to combine. Sprinkle with the bread crumbs.

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