Sausage & peppers with fusilli
The easiest pasta ever with simple ingredients. All the flavors of the classic sausage & peppers dish, in a pasta. As I often note: there is never enough Parmesan cheese on my pasta.
Plus, you know I love a one-pot dinner. Bring it!
XO, km
THE DISH:
Sausage & peppers with fusilli | serves 4-6
THE STUFF:
12 ounces fusilli pasta
EVOO
1 lb sweet or spicy Italian sausage (my favorite is half and half)
2 leeks, halved and sliced
Kosher S+P
Crushed red pepper flakes, to taste
3 cloves garlic, chopped
1 red bell pepper, cored, seeded and and cut into 1-inch pieces
1 yellow bell pepper, cored, seeded and and cut into 1-inch pieces
3/4 cup low-sodium chicken broth
1/3 cup freshly grated Parmesan cheese, plus more for serving
1/3 cup chopped fresh basil
Note: artichoke hearts would be so good in here too…just thought of that! (Next time)
THE HOW-TO:
Cook pasta in salted boiling water to al dente, about 8 minutes. Drain and set aside.
In a large skillet, warm a big drizzle of EVOO over medium-high heat. Add the sausage and, breaking it up with a wooden spoon, cook until no pink is left, about 8 minutes. Using a slotted spoon, remove the sausage and set aside. Do not clean out the pan.
Add the leeks, along with 1-2 tablespoons of EVOO. Season with salt, pepper and crushed red pepper, to taste. Saute until leeks are golden brown. Add garlic and peppers and stir to combine. Saute for 3 more minutes. Add the sausage back to the pan along with the fusilli and chicken broth. Stir to combine and cook for 5 minutes.
Stir in the Parmesan cheese and basil. Give the pasta one last drizzle of EVOO and serve right away.