During college football season, M and I love to host a game watch or two (Go Dawgs!). I always look for dishes that I can do in the slow cooker so I can prep them well ahead of time and they stay warm throughout the game so guests can nibble when they want. While my pulled pork has become my signature game watch dish, the first time we hosted game watch together, I made sausage and peppers. A few guests asked ahead of time what we were making and when M said sausage and peppers, one person volunteered to bring the ketchup and mustard. I was, to say the least, very confused. Apparently, there are two types of sausage and peppers: Italian Sausage and Peppers, like I was making and knew from my Mom making it, and Sausage and Peppers, which is basically a sausage on a bun with peppers. Long story short: this is ITALIAN style sausage and peppers, not hot dog style. Save your ketchup and mustard for another day.
While I’m sure this would be delicious over any pasta, the original recipe calls for pappardelle noodles. Want to know how much they are at my regular grocery store (i.e. not Whole Paycheck)?
Yes, that says $9.49. I don’t care how gourmet these noodles are, it is flour and eggs. THAT IS CRAZY TOWN. (Also, I think I need a new grocery store.) Luckily, I had time to make my own. So, Jacki Gourmet made some hand cut pappardelle noodles for what I estimated to be less than $1 in ingredients. I promise, promise, promise to get a step by step tutorial on the blog on how to make pasta, but I need M home to help with photos and I need the tripod from storage. I followed the same recipe as here. If you don’t have the time to make your own, and can’t find them in the store, buy a box of lasagna noodles. Cook as directed and then lay them out on a sheet of wax paper. Roll your pizza cutter down the middle and viola — pappardelle noodles!
On to the actual dinner…(finally)…
This recipe came from The Cozy Apron. I think I spotted it on Pinterest not long after I posted my Drunken Noodle post and knowing that I love noodles, peppers and drunken things, it went on to the Food to Try list. And we did. And it was delicious. And, if you aren’t making your own homemade noodles, it’s a really quick dinner (15 minutes, start to finish — promise!).
Thinly slice three bell peppers — here, one red, one orange, and one green.
Thinly slice an onion and cut it into quarters.
Heat a tablespoon of olive oil over high heat in a large, heavy pot (I used my dutch oven). When hot, remove the casing from three hot Italian sausages, and break the sausage into large chunks. Add to the oil.
Cook until browned on all sides. Remove from the pot using a slotted spoon and set aside.
In the same pot, add in your onion and a little more olive oil if needed.
Cook until lightly caramelized.
Add in the peppers, a pinch of salt and pepper and a good shake of Italian seasoning — I used about a tablespoon.
Once the peppers have softened, it’s wine time! Add 1/2 cup to the pot and scrape up all the yummy stuff on the bottom. Allow the wine to reduce. Drink the rest.
When the wine has reduced, add in a 28 ounce can of diced tomatoes with the juices.
Add the sausage back in to the pot and stir everything around to combine.
At this point, you’ll want to cook your pasta. If using dried, just keep the pepper mixture warm until your noodles are cooked through. If using fresh, the pasta will be done when the sauce is done. Aren’t those pretty noodles? You’ll use a pound of fresh or dried pasta.
While the pasta cooks, add 1/4 cup of thinly sliced fresh basil as well as two tablespoons of fresh parsley. Adjust seasoning as needed.
Fold your cooked pasta into the sauce. Serve with additional fresh basil and parmesan.
Excuse me, I have some leftovers to heat up for lunch.
- 3 bell peppers, thinly sliced
- 1 onion, quartered and thinly sliced
- Olive oil
- 3 Hot Italian Sausages, casing removed
- Salt and Pepper
- 1 tbsp Italian Seasoning
- 1/2 cup red wine
- 28 oz can diced tomatoes
- 1 lb. pappardelle pasta
- 1/4 cup basil, thinly sliced
- 2 tbsp fresh parsley
- Parmesan for serving
- Heat a tablespoon of olive oil over high heat in a large, heavy pot. When hot, remove the casing from sausages, and break the sausage into large chunks. Add to the oil.
- Cook until browned on all sides. Remove from the pot using a slotted spoon and set aside.
- In the same pot, add in your onion and a little more olive oil if needed. Cook until lightly caramelized.
- Add in the peppers, a pinch of salt and pepper and Italian seasoning.
- Once the peppers have softened, add wine to the pot and scrape up all the yummy stuff on the bottom. Allow the wine to reduce.
- When the wine has reduced, add in diced tomatoes with the juices. Add the sausage back in to the pot and stir everything around to combine.
- Cook pasta according to package directions.
- While the pasta cooks, add 1/4 cup of thinly sliced fresh basil as well as two tablespoons of fresh parsley to the sausage and peppers. Adjust seasoning as needed.
- Fold your cooked pasta into the sauce. Serve with additional fresh basil and parmesan.