I usually do not like peppers. Having said that,my mom did change my opinion on the topic of peppers with a simple recipe she presented me with several years ago now. My mom has since deceased, but her recipe lives on, and it has become one of my favourites.
A multi-colour approach is best, the more colour the better, when it comes to the peppers. Onions too, for that matter, either yellow or red work well. Supermarkets now carry veggie combinations for soup, fajitas, that kind of thing, often coming with the veggies already sliced, diced or whatever. There are also frozen combos. So…as usual, the choice is yours. I have done this recipe with all fresh sweet peppers, frozen, and the combos, and the results are uniformly excellent. One thing I have not tried is adding a Jalapeño, but why not. Pepper flakes work well, or can be omitted completely. Garlic is a must.
Pasta types that work well with this are linguini, spaghetti, or angel hair. Any string type really.The sausage used can be hot or sweet Italian (I prefer the hot), linquica, andouille, or chorizo.They’re all good. (If you prefer a vegetarian version, just leave out the sausage.) Let’s get cooking.
Sue’s Mom’s Sausage and Peppers
Ingredients:
• 3-4 large sweet peppers, red, yellow, green and orange work well, sliced (or two pouches frozen or one large clamshell of fresh prepared)
• 1 large onion, yellow or red, sliced
• 4-5 cloves fresh garlic, minced
• 1/2 Cup olive oil
• 1/2 tsp. each basil, oregano, rosemary, marjoram, and Italian blend
• 1 tsp. salt
• 1/2 tsp. ground black pepper
• 1/4 tsp. hot red pepper flakes, optional
• 1 lb. fresh sausage of your choice, cooked and sliced into coins
• 3/4 lb. string type pasta, cooked, drained, and tossed with some oil
• Grated cheese for on top.
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