Recipe by glitter
It seems like I make this with my eyes closed already. The family loves it as well as guests. You can make as much as you want and if you are lucky to have leftovers, it's better the second time around. Enjoy!
Top Review by Redox
I had all the ingredients on hand and made the recipe as written. It was delicious! I will definitely make this again. This is the type of dish I love; it is easy to make but it tastes as if it was difficult to make.<br/>Dec 27, 2013: Made it again with penne pasta and dried basil instead of fresh and it was still delicious. I left the Italian sausage in the casing, browned it until if firmed enough to cut into slices easily, put it back in the pan to finish cooking and then used it like the recipe called for for ground sausage, I like it better sliced in the dish rather than ground.<br/>Thanks again for posting this delicious recipe.
- 2 tablespoons extra virgin olive oil
- 1 lb Italian sausage, sweet and taken out of the casing (or ask the butcher for the ground sausage meat..it saves time)
- 1 red bell pepper, sliced thinly
- 1 yellow bell pepper, sliced thinly
- 1 large yellow onion, sliced
- 3 garlic cloves, finely minced
- 2 1⁄2 cups stewed tomatoes
- 2 tablespoons fresh basil, chopped
- fresh ground pepper
- 2 tablespoons romano cheese
- grated parmigiano-reggiano cheese, to sprinkle over finished dish
- top with a few fresh basil leaf
- 1 lb muti-flavored rotini noodles, cooked al dante
Directions See How It's Made
- In a large,skillet brown the sausage until it is cooked through.
- Drain the fat and drain the sausage on paper towels.
- In the same pan heat your olive oil add and sauté the peppers, and onions, until the onion is translucent,then add the garlic and sauté gently but do not brown your garlic.
- This will make the dish bitter.
- The vegetables should be tender.
- Stir in the tomatoes, spices, Romano cheese and sausage.
- Cover the pan and simmer all over a medium-low heat for 8-10 minute.
- If your mixture seems too thick you can add a little water or red wine.
- While the meat mixture is cooking, the pasta can be prepared as per directions.
- You do not want to overcook your pasta.
- You want a little firmness to your noodles.
- When you are ready to serve use a large platter.
- The noodles first, then spoon the meat mixture over.
- Mix slightly.
- Sprinkle with the Parigiano-Reggiano and place your fresh basil leaves atop.
- This goes well with a full bodied red wine, a green salad with Italian oil and vinegar dressing, and most of all a good hard crusted peasant bread.