Mmmm, the pasta dish sounds amazing, and quite similar to one I had in Italy earlier this summer!
I wish I had recipes to share - I sometimes make up dishes so I have no quantities (or even a sense of them). And they aren't always the same each time I try to recreate them. What I would have to share, then, is something like, there's a thing I do with maybe a pound of loose hot Italian sausage, halves of different colored bell peppers sliced in strips, garlic (doesn't matter how much), maybe half a medium onion sliced in strips, and lots of tomatoes with some oregano thrown in towards the end finished with roughly chopped basil before serving. Sometimes I also throw in white wine. Oh, and I make it with whatever pasta I have on hand if I'm not making it fresh and add some pasta water to the dish. All I know is, it's delightful. I based it off of a dish a friend of mine used to make that she called "sausage penne" that was just sausage and tomatoes and penne and maybe salt? But penne is considered the lowest form of pasta by the people in my house, so we still call it sausage penne but there is nary a penne in sight of this dish. And there is much more flavor.
Sounds great! We definitely do a (sliced) Italian sausage and peppers pasta in our rotation. I really like fusilli for that one, just to mix it up from the tube-shaped pasta. It does a great job of picking up lots of glossy sauce. Now I can’t wait to make more pasta!
Mmmm, the pasta dish sounds amazing, and quite similar to one I had in Italy earlier this summer!
I wish I had recipes to share - I sometimes make up dishes so I have no quantities (or even a sense of them). And they aren't always the same each time I try to recreate them. What I would have to share, then, is something like, there's a thing I do with maybe a pound of loose hot Italian sausage, halves of different colored bell peppers sliced in strips, garlic (doesn't matter how much), maybe half a medium onion sliced in strips, and lots of tomatoes with some oregano thrown in towards the end finished with roughly chopped basil before serving. Sometimes I also throw in white wine. Oh, and I make it with whatever pasta I have on hand if I'm not making it fresh and add some pasta water to the dish. All I know is, it's delightful. I based it off of a dish a friend of mine used to make that she called "sausage penne" that was just sausage and tomatoes and penne and maybe salt? But penne is considered the lowest form of pasta by the people in my house, so we still call it sausage penne but there is nary a penne in sight of this dish. And there is much more flavor.
Sounds great! We definitely do a (sliced) Italian sausage and peppers pasta in our rotation. I really like fusilli for that one, just to mix it up from the tube-shaped pasta. It does a great job of picking up lots of glossy sauce. Now I can’t wait to make more pasta!