Red and Yellow Bell Pepper Sauce with Sausages

This sauce cooks sausages with peeled bell peppers, then simmers them with tomatoes until the sauce loosens and the oil separates. It is tossed with pappardelle and finished with butter and Parmigiano-Reggiano.

This sauce cooks tomatoes with butter, onion, and salt at a very slow simmer. When it is done, the onion is discarded and the sauce is used with pasta, with grated Parmigiano-Reggiano at the table.

Red and Yellow Bell Pepper Sauce with Sausages

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Servings: 68 servings

Course: Main Dish

Ingredients Equipment Method

Ingredients

  

1x2x3x?

Main Ingredients

• 3 meaty bell peppers 1 red and 2 yellow
• 4 Tbsp extra virgin olive oil 60 ml
• 2 Tbsp chopped onion 30 ml
• 4 sweet sausages without fennel seeds chili pepper, or other strong seasonings, cut into 1/2-inch pieces (about 1 1/2 cups / 360 ml)
• Salt
• Black pepper ground fresh from the mill
• 1 cup canned imported Italian plum tomatoes drained and cut up (240 ml)
• The fresh pappardelle suggested below OR 1 1/2 lb boxed dry pasta 680 g
• For tossing the pasta:
• 1 Tbsp butter 14 g
• 2/3 cup freshly grated parmigiano-reggiano cheese 60 g, plus additional cheese at the table

Equipment

• Kitchen Knife
• Cutting board

Method

 

1. Quarter the peppers, remove seeds and cores, peel them, and cut into roughly 1-inch pieces.
2. Cook onion in olive oil over medium-high heat until pale gold.
3. Add sausage pieces and cook about 2 minutes.
4. Add peppers and cook 7-8 minutes, turning occasionally. Season with salt and pepper.
5. Add tomatoes and simmer briskly 15-20 minutes, until the oil floats free of the tomatoes.
6. Toss the sauce with hot drained pasta, add butter and grated Parmesan, toss again, and serve with extra cheese.

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