My family has always loved eating Italian sausages with sauteéd peppers and onions on a bun. I would say we had it at least once a week growing up. This recipe is kind of my take on our popular family recipe, but in pasta form.
I also added red wine..adds a great depth of flavor to this classic combo of flavors.
Prep time: 20 min
Cook Time: 30 min
-9 oz. pappardelle pasta (1 package)
-2 bell peppers, thinly sliced
-1 large yellow onion, thinly sliced
-3 cloves garlic, chopped
-1/2 tsp. dried basil
-1/2 tsp. dried thyme
-pinch of red pepper flake
-1 c. red wine (I used a red blend, but anything will work here)
-1 1/2 lbs. sweet Italian sausage
-2 c. white button mushrooms, sliced
-2 c. crimini mushrooms, sliced
-2 T. balsamic vinegar
-1/2 c. grated parmesan cheese
-1/4 c. fresh basil, chopped
-salt and pepper
Bring a large pot of water to boil for pasta and cook according to package directions or desired doneness. Begin by sautéing peppers, onions, and garlic in 2 T. olive oil over medium high heat. Season with salt and pepper, as well as dried basil, thyme, and red pepper flakes, and cook for 10 minutes or so until golden and caramelized. Add wine to pan and reduce, cooking for an additional 3-4 minutes. Set aside.
Using the same pan, heat another 2 T. olive oil over medium/high heat and sauté mushrooms for 5-6 minutes until caramelized and golden. Add balsamic vinegar, and cook for an additional 1-2 minutes until some of the vinegar has evaporated. Season with salt and pepper. Set aside.
Next, remove sausage from casings, and sauté in same pan for 6-7 minutes, until browned, breaking up with a spatula into small pieces. Set aside.
Place pasta back in the large pot, or a large serving bowl, drizzle with 2 T. olive oil, and add caramelized onions and peppers, mushrooms, sausage, parmesan cheese, and chopped fresh basil. Toss to combine, and garnish with additional chopped herbs and parmesan cheese, if desired. Serve and enjoy!