Sunday, October 7, 2012

Italian Sausage and Peppers - Two Ways

After we came back from Chicago, J. bought two long links of sweet Italian sausage from Moloney's Meat Market in Jersey City.  It was my job to figure out what to do with them.  I had never cooked with Italian sausage before but I love to get sausage and peppers at street festivals.  So I made two variations, pasta and sandwich, over the course of two nights.  Both are essentially the same ingredients, but tweaks in the method.  My preferred method is the sandwich version because the roll does a better job soaking up the juices.

Night 1: Sausage and Pepper Pasta (pictured above)

1 10 inch link of sweet Italian sausage, sliced at angle.  (I didn't remove the casing, you really should)
1/2 green bell pepper, chopped into bite-size pieces
1/2 red bell pepper, chopped into bite-size pieces
handful of grape tomatoes, sliced in half
1/2 onion, finely chopped
1 clove of garlic minced
1/2 pound of whole-wheat penne pasta
parmesan cheese for sprinkling at the end
1 T and 1 tsp (separated) olive oil

1. Start boiling water for pasta.  When it reaches a rolling boil, drop in pasta and cook according to the directions on the box. Reserve about 1/3 cup of pasta water for later.  Drain pasta.

2. Meanwhile, heat olive oil in a large skillet.  Cook sausage slices until browned. Set aside

3. Return pan to heat. (add a little more oil if necessary).  Add red and green peppers and onion. Cook until they start to brown.  Push the vegetables to the edges of the pan, and in the empty space in the middle, add 1 tsp of oil and minced garlic.  Cook for about 30 seconds or until fragrant, and stir the garlic with the rest of the mixture.  Add grape tomatoes. Cook for about another minute or two.

4.  Add cooked pasta, and reserved cooking water to the pan and toss.

5.  Sprinkled parmesan cheese on top and serve.

Makes about two servings

Night 2: Sausage and Pepper Sandwiches

Same ingredients as above, except swap the pasta for two rolls, and omit the tomatoes.  We bought rolls from the bodega around the corner from us.  They came from one of those plastic bins that you fish out the rolls with tongs.  The bin didn't have a label, but I think they are portuguese rolls.  Also instead of chopping and mincing the vegetables into small pieces, I simply sliced them so they would be easier to eat in a roll.

Cook the sausage and vegetables the same way as above.  But instead of mixing it with pasta, spoon it in to rolls.

1 comment:

CJ - Food Stories said...

Saw your post over at Just Prepare It Deliciously ... Love your site and name :-)