Sausage and Peppers with Fusilli
Yellow and red bell peppers are packed with vitamins and make for a colorful presentation in this delicious and healthy easy weeknight dinner. The recipe calls for sweet Italian sausage but you can also use spicy Italian, kielbasa, chorizo or chicken apple sausage to mix things up. Make some extra sausage and peppers to wrap in a tortilla for a great lunch box treat the next day.
Ingredients:
- Kosher salt
- 1 lb. (500 g) sweet Italian sausage, casings removed
- 12 oz. (375 g) fusilli
- 3 Tbs. olive oil, plus more for drizzling
- 1 red bell pepper, seeded and cut into 1-inch (2.5-cm) pieces
- 1 yellow bell pepper, seeded and cut into 1-inch (2.5-cm) pieces
- 4 garlic cloves, minced
- 1 cup (8 fl. oz./250 ml) low-sodium chicken broth
- 1/4 cup (1 oz./30 g) grated Parmesan cheese
- 1/4 cup (1/3 oz./10 g) torn fresh basil leaves
Directions:
Bring a large pot of generously salted water to a boil over high heat.
Warm a large fry pan over medium-high heat. Add the sausage and cook, stirring occasionally and using your spoon to break up any clumps, until cooked through, about 8 minutes. Using a slotted spoon, transfer the sausage to a paper towel–lined plate to drain.
Meanwhile, add the fusilli to the boiling water and cook until al dente, 10 to 12 minutes, or according to the package instructions. Drain well and set aside.
Pour off the grease from the pan and discard, but do not wipe the pan clean. Return the pan to the medium-high heat and warm the 3 Tbs. olive oil. 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 5 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 and basil and drizzle lightly with olive oil. Divide among warmed bowls and serve immediately. Serves 4 to 6.
Adapted from Williams Sonoma Pasta Night, by Kate McMillan (Weldon Owen 2014)
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