2large sweet peppersred, orange, or yellow, thinly sliced
1medium white or yellow onionhalved and thinly sliced
1lb.raw sweet Italian pork sausagebulk or removed from sausage casings
3minced garlic cloves
½teaspoonred pepper flakes
1, 28oz.can whole Roma plum tomatoesor crushed tomatoes
¾teaspoongranulated white sugar
½teaspoonsalt
8oz.fresh mozzarella cheesecubed
½cupsliced fresh basil
Additional salt and pepper to taste
Instructions
Bring a stock pot or Dutch oven of heavily salted water to a boil over high heat. Add the linguine and cook for 2 minutes less than the time dictated on the package. Drain.
While the pasta boils: heat 2 tablespoons of olive oil in a 12-inch deep sauté skillet over medium-high heat until simmering. Add the peppers and onions and sauté, stirring continuously, for 5-6 minutes, or until the onions start to soften.
Add the sausage to the onions and peppers and cook, crumbling the sausage as you stir, for 4-5 minutes or until the sausage is cooked through and no longer pink.
Add the minced garlic and red pepper flakes to the sausage and pepper mixture. Cook for 1-2 minutes, stirring continuously, or until the garlic is fragrant.
Add the tomatoes, granulated sugar, and salt to the pepper mixture. Bring to a simmer. Cook for 3-4 minutes, crushing the tomatoes as you cook, or until the sauce has reduced ⅓ of the volume. Turn the heat to medium.
Stir the drained pasta into the sauce. Cook for 4-5 minutes, stirring occasionally, or until the sauce has reduced by half.
Turn off the heat. Gently stir in the mozzarella cheese and fresh basil. Season with additional salt and freshly cracked pepper, if necessary, and serve hot.
Notes
1. Leftovers keep covered in a airtight container in the refrigerator for 4-5 days. They can also be frozen in a freezer-safe container for up to 2 months.
Nutrition
Serving: 1/10 of the recipeCalories: 333kcalCarbohydrates: 16gProtein: 17gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 15gCholesterol: 48mgSodium: 676mgFiber: 2gSugar: 5g
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