Fusilli with sausage & peppers
Got houseguests for the holidays? You’ll want to have at least one super easy, fast crowd-pleaser up your sleeve. Fusilli with sausage and peppers is just what ya need. And those colors…so festive!!
P.S. this one is in my Pasta Night cookbook. It’s a oldie but a goodie
XO, km
THE DISH:
Sausage & peppers with fusilli | serves 4-6
THE STUFF:
1 lb sweet Italian sausage, casings removed
12 oz fusilli
EVOO
1 red bell pepper, seeded and sliced
1 yellow bell pepper, seeded and sliced
4 cloves garlic, minced
1 cup low-sodium chicken broth
Parmesan cheese, so much cheese
1/4 cup fresh basil, torn
THE HOW-TO:
Bring a large pot of generously salted water to a boil over high heat. Add the fusilli to the boiling water and cook according to package instructions. Drain well and set aside.
Warm a large frying pan over medium-high heat. Add the sausage and cook, stirring occasionally, using a wooden spoon to break up into bite-sized pieces. Sauté until cooked through, about 8 minutes. Using a slotted spoon, transfer the sausage to bowl.
Pour off and discard the grease from the pan, but do not wipe the pan clean. Add 2 tablespoons EVOO to the pan and set over medium-high heat. Add the bell peppers and sauté until they begin to soften, about 3 minutes. Add the garlic and continue to cook, stirring often, just until the peppers are fork-tender, about 4 minutes longer.
Add the pasta, sausage and broth to the pan and stir to mix well. Cook until the broth is boiling. Stir in the Parmesan cheese and the basil. Give the pasta a last drizzle of EVOO and serve, with extra Parmesan cheese on the side. I say it allll the time: there is never enough Parmesan. Serve at once.