Italian sausage is a good way to break up the monotony of plain ‘ole spaghetti and meatballs. Instead of red sauce, find a good prepared pesto. Sure you could make your own pesto. But I have found perfectly good ones in the market. Do yourself a favor and switch to fresh pasta. It will change your life.
Italian sausage links are a pain in the butt to cut unless they’re cooked. Start by baking them in a 375 degree oven until they are firm enough to slice, about 20 minutes. Don’t over cook them.
While the sausages are cooking, slice up the veggies. Then saute them in a pan with olive oil and garlic.
Toss the veggies around in the pan until they are almost tender. Slice the Italian sausage on a diagonal so they look nice and pretty, then add them in with the veggies.
Add basil, salt and pepper. Cook for another 5 minutes. Don’t cook it much longer than that, or else you’ll end up with dried out sausage. While the sausages, onions and peppers are cooking, boil a pot of water and cook your pasta. Fresh pasta does not take long to cook.
Toss the pasta in your prepared pesto and you’re done!
- 4 Italian Sausages
- 1 pound fettuccine
- 1 large sweet onion
- 1 red bell pepper
- 1 green bell pepper
- 2 teaspoons minced garlic
- 2 teaspoons basil
- prepared pesto
- olive oil
- salt and pepper
- Preheat oven to 375 degrees
- Bake sausages firm enough to slice, about 20 minutes. Don't over cook them.
- Slice onion, red bell pepper and green bell pepper.
- Add olive oil and garlic to a hot sauté pan.
- Sauté veggies and garlic.
- Toss veggies around the pan until they are almost tender.
- Slice Italian sausages diagonally, add to veggies.
- Add basil, salt and pepper.
- Cook together for another 5-6 minutes.
- While sausage, onions and peppers are cooking, boil a pot of water and cook pasta.
- Toss pasta in prepared pesto.
- Serve sausages, onions and peppers over pasta.
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