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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (309g) Recipe makes 6 servings The following items or measurements are not included below: 1 package smoked sausage |
||
| Calories 380 | ||
| Calories from Fat 59 | (15%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.6g | 10% | |
| Saturated Fat 0.9g | 4% | |
| Monounsaturated Fat 3.7g | ||
| Polyunsaturated Fat 1.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 347mg | 14% | |
| Potassium 653mg | 18% | |
| Total Carbohydrate 76.4g | 25% | |
| Dietary Fiber 11.3g | 45% | |
| Sugars 3.9g | ||
| Protein 8.1g | 16% | |
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Ingredients
- 1 package smoked sausage (I Like Hillshire Farms)
- 1 (16 ounce) box penne or bow tie pasta
- 2 red bell peppers, sliced into strips
- 2 yellow bell peppers, sliced into strips
- 2 orange bell peppers, sliced into strips
- 2 large red onions, sliced into 1/4 inch rounds
- 1/2 cup capers
- 2 tablespoons olive oil
- 4-6 cloves garlic, minced
- chopped fresh basil
- salt and pepper
- asiago cheese or parmesan cheese, grated
Directions
1
Cook Pasta according to package instructions and drain.2
Slice the smoked sausage and cook in the microwave for 2-3 minutes.3
Drain off grease and set aside.4
In a large frying pan, heat the olive oil over medium-high heat.5
Add in the onions and cook till translucent.6
Add in the all of the peppers and continue to cook till just tender.7
Cut heat down to medium.8
Add in the saugage, garlic, basil and capers.9
Cook another 2-3 minutes.10
In a large bowl, combine the pasta and the sausage/pepper mixture.11
Top with grated cheese.12
Serve with a ceasar salad, hot bread and a good red wine!13
Great in the summer when peppers are not as expensive!
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- Course > Main Dish
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- Occasion > Seasonal > Spring
- Occasion > Seasonal > Summer
Featured Reviews for This Recipe
From: Denibates
On Jun 18, 2009
Just looking for something easy to do for dinner last night and had smoked sausage in the freezer. This was very good. I increased the fresh basil and added fresh tomatoes as well. Hubby loved it after a hard day at work. I love recipes like this one. Thanks a bunch!
From: gailanng
On May 7, 2009
I know that my DH becomes fearful when I start thinking because he believes that it might inevitably include him doing something...like work. Well, too bad because I had a plan. I loved the idea of this recipe except I didn't want to serve it over pasta. My idea was to "wrap" it! I had DH crank up the side burner on the BBQ pit, follow your instructions, but cook the vegetables in a wok. We then rolled the mixture in flour tortillas for a most delicious lunch alfresco. Uh huh, who's that who said my ideas are dangerous?
From: ellie_
On Nov 21, 2002
Great middle-of-the week easy-to-make supper dish. I never tried capers before but enjoyed the distinctive delicious flavor they added to this one dish meal. The only changes I made to the recipe was that I used green instead of orange peppers and I added one zucchini (sliced) to the green peppers. Although I followed the ingredients fairly closely this is a very easy dish that is very adaptable to whatever vegies are in the fridge. Thanks Dana for posting this easy-to-make keeper recipe. I will definitely be making this recipe again.
From: Heather U.
On Aug 15, 2006
This was a very good way to use smoked sausage. I really liked the peppers and garlic in this, a nice complement to the salty sausage. I reduced the capers to about 1 tbsp (can't really imagine using a half cup of them), and threw in 10 oz of sliced mushrooms because I had them on hand. I did feel like something was missing... I think next time I'd use more fresh basil (recipe didn't say how much), and I think some fresh oregano would be nice too. Thanks for posting!
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