3 Pepper Pasta
photo by Amber C.
- Ready In:
- 35mins
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- 1 green bell pepper, cut into strips
- 1 red bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- 1 red onion
- 1 cup mushroom, sliced
- 1 lb Italian sausage (optional)
- 1 tablespoon basil
- 1 tablespoon sugar
- 3 tablespoons red wine vinegar
- 1 lb penne pasta, cooked al dente
directions
- (Optional) Brown the sausage well, crumbling with a fork. Remove from skillet and set aside. Remove excess grease.
- In a large skillet, heat olive oil. Add onion and cook to desired tenderness. (I like to cook the heck out of the onions, but you really don't have to.)
- Add mushrooms and garlic and cook 3-4 minutes.
- Add peppers and cook to desired tenderness. (I only cook the peppers for a couple of minutes because I like them to stay a little bit firm.)
- When the veggies are at your desired tenderness, add the red wine vinegar and sugar. If using sausage, add the meat back to the skillet.
- If I am using fresh basil, I add it last. However, if I am using dried basil, I add it with the mushrooms.
- Pour all contents over al dente penne pasta. I like to top with grated parmesan cheese.
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Reviews
-
This recipe is great! I was a bit hesitant to make with the sausage just because my DH isn't a huge fan but I did anyway and he couldn't stop raving about it. I always taste the food as I go but right now I am sick and my sense of smell and taste are gone so I was nervous to serve without testing it out! Needless to say it turned out perfect and my DH wants this to be a monthly if not weekly meal! I used rotini noodles and doubled the mushrooms and garlic, I also added 1/4 cup salsa for a spicy kick!
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this is my 3rd time making it now, first time i used the sausage that i had to cook from raw, then sliced them, a lot of work, then i made it with just the sausage meat, looks like ground beef, it was great, but my daugther was not crazy about it. making it again a little differently again, will see how it turns out. this recipe is awesome indeed