Sausage and Roasted Peppers Penne Pasta

A Fresh and Easy market opened in my neighborhood last month and one of my glorious food finds during my weekend visit was a bag of petite sweet peppers.

I must admit I bought them solely because of their wonderful colors. I wasn’t sure on how I can showcase and give them justice. I normally use bell peppers in my afritadas and curries but the flavors and sauces of these dishes are so thick and rich, they tend to drown the peppers. I found this penne recipe that uses jarred red bell peppers and I decided to substitute. The sauce in this pasta is light enough to allow appreciation of these sweet peppers. The roasted sweet peppers, spicy sausages and red pepper flakes liven up this quick and simple penne pasta recipe.

I forgot to send an entry last week to Presto Pasta Night so I am hoping I’ll remember tomorrow to email Ruth over at Once upon a Feast to inform her of the link. It’s 4:39 AM, huhumm…so sleepy!

Makes 6 Servings

1 lb penne
1 1/4 cups brocolli florets
5 tbsps olive oil
4 links hot sausage, sliced to rounds
2 tbsps parsley, chopped
4 to 5 pieces sweet peppers, sliced thin
1/2 cup tomato sauce
1/4 tsp red pepper flakes
salt

In a large pot, cook pasta according to package instructions.
Add broccoli during the last 3 minutes of cooking.
Drain well in coriander, reserving 1/2 cup of the cooking broth.
In a medium skillet, heat olive oil.
Saute sausages until cooked and lightly browned, around 3 to 5 minutes. Remove from pan.
Saute peppers in whatever amount of oil left in pan until slightly tender. Remove from pan. Pour in tomato sauce and reserved cooking broth to skillet.
Bring to a slow boil, simmering until slightly reduced, around 3 to 4 minutes.
Stir in penne, broccoli, peppers and sausages. Combine until coated with sauce.
Season with salt to taste. Sprinkle in red pepper flakes.
Serve hot.

TIPS:
1) Sprinkle some grated parmesan on top just before to give the penne dish an extra bang.