Pasta, I’ve missed you! It’s a few weeks since Thanksgiving, my husband and I have worked through the left-overs and I’ve even reinvented some of them, turning the turkey carcass into turkey vegetable soup, and the mashed potatoes into fried potato cakes.
I guess this is proof that it is possible to get your fill of stuffing, potatoes, and gravy if you put enough effort into it. Which I did.
And what I was really craving last week was a simple plate of pasta.
So, a simple pasta was called for…one that required little cooking time and on hand ingredients, since I’ve been cutting back on my kitchen hours (I’m a wee bit tired), and taking a much needed break from trips to the store (for me and my wallet).
In rummaging through the pantry and freezer I found I had the makings for this classic combination of Penne With Roasted Peppers, Tomatoes, and Sausage.
Before long I know I will be re-energized with thoughts of the holiday season….the first night of Hannukah is only two weeks away..so latkes, cookies, jelly doughnuts and other delicious foods fried in oil cannot be far behind.
But for now…let’s just enjoy a simple plate of pasta!
Penne With Roasted Peppers, Tomatoes and Sausage
( adapted from Pasta by Food and Wine Books)
Serves 4
2 red bell peppers (I used some long sweet red peppers as well)
2 tablespoons olive oil
½ pound mild or hot Italian sausage, cut into ¼- to ½-inch slices
( I used a natural brand with no preservatives)
4-6 cloves garlic, minced
3 and ½ cups canned tomatoes (28-ounce can), drained and chopped
(I substituted 2 -14ounce cans diced tomatoes, drained and chopped, because I was out of the 28-ounce cans of whole tomatoes)
¾ teaspoon kosher salt
¾ pound penne
¼ teaspoon fresh-ground black pepper
Fresh Italian parsley or basil for garnish
Grated Parmesan or Pecorino Romano cheese, for serving
1. Roast the peppers over an open flame, or broil 4 inches from the heat, turning with tongs as each side blisters and blackens, about 10 minutes in all.
When cool enough to handle, pull off the skin. Remove the stems, seeds, and ribs. Cut the peppers into ½-inch dice. Reserve any liquid from the peppers.
2. In a large fryhing pan, heat the oil over moderate heat. Add the sausage and cook until browned, about 10 minutes.
Add the garlic, and cook until fragrant, about 30 seconds. Add the tomatoes and salt.
Cook over moderately high heat for about 15 minutes. Stir in the roasted peppers with any juice.
3. In a large pot of boiling, salted water, cook the penne until just done. Drain. Return the pasta to the hotpot. Add the sausage mixture with the black pepper and toss. Sprinkle chopped parsley on top or garnish with a sprig of fresh basil. Serve with the grated cheese, and more pepper.