I could have almost prepared this dish entirely from stolen vegetables from my neighbor’s garden - but I resisted. While I was considering this criminal act, I realized that this pasta dish is more seasonal than I thought. This is a perfect summertime meal! It takes about an hour to prepare but doesn’t require much attention. Mow the lawn, pull some weeds, write on your blog all while you prepare this delicious meal for family and friends! Enjoy!
Linguine with Sausages, Peppers, Onions and Tomatoes
Serves 4 to 6 people.
Ingredients
- 4 sweet Italian sausages
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 large sweet yellow onion, halved and sliced
- 5 or 6 roma tomatoes, quartered
- 5 garlic cloves, minced
- 1 teaspoon sugar
- 1 teaspoon dried oregano
- salt & pepper
- 1 handful fresh basil (optional)
- ricotta salata cheese, shredded (optional)
- 1 pound linguine
Directions:
Seared sausages
Sear and brown sausages in a splash of olive oil. Cook the sausages until browned on both sides (don’t worry about cooking them through). Once browned, remove sausages and set aside.
Summer Veggies
Add all vegetables into the same pan with a good splash of olive oil, salt, pepper, oregano and sugar. Cook on medium for about 30 minutes until they have reduced and add the sausages back into the pan to cook through. Cook for another 15 -20 minutes until the sausages have cooked fully through.
half way there!
Meanwhile boil linguine. Serve the veggies and sausages over linguine and garnish with fresh basil and freshly shredded riccota salata. Enjoy!
Trim the tough ends off the asparagus. Rinse and lay evenly on a baking sheet. Splash asparagus with olive oil and lemon juice. Sprinkle liberally with salt and pepper. Broil in the oven about 5 minutes or until bright green. Asparagus is done when just limp when you pick them up by the ends. I prefer them al dente.
