sausage and pepper pasta
This is a digging around to see what’s in the fridge meal. I started with a recipe, but I kinda abandoned it midway through. It ended up being extremely flavourful and a bit spicy – a nice play of the flavours of the capers and red pepper flakes. It was red and yellow with the green parsley on top. A medley of colours.
I’m tiring of meal planning, grocery shopping, cooking and cleaning up afterwards. I think I’m a fair-weather amateur cook. Literally. This weather is getting to me.
Sausage and Pepper Pasta
2 Tablespoons olive oil
3 garlic cloves, minced
2 turkey sausage and 2 Italian sausages, cut into 1 inch pieces
1 teaspoon red chili flakes
1 red pepper and 1 yellow pepper
1/2 yellow onion, sliced
1 basket grape tomatoes
2 Tablespoons tomato paste
1/2 cup chicken stock
1/2 cup ricotta
2 Tablespoons capers, drained
1 Tablespoon dried basil
1 Tablespoon dried oregano
1/2 lemon, juiced and rind
1/4 cup chopped Italian parsley
Preheat oven to 300.
Heat oil in large fry pan. Brown sausage all over. Sprinkle on red pepper flakes. Transfer to a plate with a paper towel and pat off oil. Add peppers and onion and cook on low for 10 minutes. In the meantime, squish the grape tomatoes in a bowl.
Transfer the sausage and the peppers/onion to a dutch oven. In the fry pan, add the grape tomatoes, tomato paste, chicken stock and capers and whisk until combined. Add dried basil and oregano and ricotta. Cook for 5 minutes. Pour over stuff in dutch oven. Put in oven for thirty minutes.
Put pasta water on to boil. Cook spaghetti until al dente. Take sauce out of oven and add lemon juice, zest, parmesan and parsley. Mix together with pasta and serve.