Recipe: Sausage & Peppers, Becker Style

i posted this on Facebook, Tuesday:
with the caption: So, maybe I overestimated on how much pasta to cook… Eek!

i had no idea i would receive the nice response that i did. 😉

many asked for the recipe, and let me tell you, it’s oh-so-easy, and one of my most favorites, too. here you go:

1 onion
1 or 2 green peppers (or add red or yellow, but only if you don’t have to take out a loan to buy them)
3 Johnsonville Turkey Sausage links
1 clove of garlic
olive oil
your choice of de-glazing liquid
salt & pepper to taste
mozzarella &/or Parmesan/Romano cheeses

boil water for pasta
heat large skillet with olive oil.
slice up onion and saute in oil until tender
slice up peppers and add to onions (adding oil, salt and pepper as necessary)
cut sausages on the bias and add to onions and peppers

cook as much pasta as you think you need (apparently, i cooked way too much last night)… AND, use whatever kind of pasta you have- angel hair is nice. Penne is really good. tuesday night i had a little of the mini-penne and some pipette, so i dumped those in the boiling bath.

de-glaze your pan as necessary. you may use water, chicken stock or wine – really, whatever is available to you, and suits your taste.

when pasta is ready to be drained, you may use some of the pasta water to help de-glaze as well.

drain pasta, add to onions, peppers and sausage. mix well and serve.

i like to add melted cheese on top.



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