Ingredients with Measurements:
- 1 pound pevarini pasta
- 1 pound Italian sausage, sliced
- 2 bell peppers, sliced
- 1 onion, sliced
- 4 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz)
- 1/2 cup chicken broth
- 1/4 cup chopped fresh parsley
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Olive oil
Special equipment needed:
- Large pot for boiling pasta
- Large skillet or Dutch oven
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the pevarini pasta and cook according to package instructions until al dente. Drain and set aside.
2. In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add the sliced Italian sausage and cook until browned, about 5-7 minutes.
3. Add the sliced bell peppers and onion to the skillet and cook until softened, about 5-7 minutes.
4. Add the minced garlic to the skillet and cook for 1-2 minutes, until fragrant.
5. Pour in the can of diced tomatoes and chicken broth. Bring to a simmer and let cook for 5-7 minutes, until the sauce has thickened slightly.
6. Add the cooked pevarini pasta to the skillet and toss with the sausage and pepper mixture until well combined.
7. Stir in the chopped fresh parsley and grated Parmesan cheese. Season with salt and pepper to taste.
8. Serve hot and enjoy!
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Medium-high heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 550
- Fat: 22g
- Carbohydrates: 60g
- Protein: 28g
Substitutions for ingredients:
- Pevarini pasta can be substituted with any other type of pasta, such as penne or rigatoni.
- Italian sausage can be substituted with ground beef or turkey.
- Bell peppers can be substituted with any other type of pepper, such as poblano or jalapeño.
Variations:
- Add sliced mushrooms to the skillet for an extra depth of flavor.
- Use spicy Italian sausage for a kick of heat.
- Add a splash of red wine to the skillet for a richer sauce.
Tips and tricks:
- Be sure to salt the pasta water generously to add flavor to the dish.
- Use a non-stick skillet or Dutch oven to prevent the sausage from sticking.
- Don't overcook the peppers and onions, as they should still have a bit of crunch.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a large pasta bowl and garnish with additional chopped parsley and grated Parmesan cheese.
Garnishes:
- Chopped fresh parsley
- Grated Parmesan cheese
Pairings:
- Garlic bread
- Caesar salad
Suggested side dishes:
- Roasted vegetables
- Grilled asparagus
Troubleshooting advice:
- If the sauce is too thick, add more chicken broth to thin it out.
- If the pasta is too dry, add a splash of olive oil to the skillet.
Food safety advice:
- Be sure to cook the sausage to an internal temperature of 160°F to ensure it is fully cooked.
Food history:
- Pevarini pasta is a type of pasta that originated in southern Italy.
Flavor profiles:
- Savory, slightly spicy, and slightly sweet.
Serving suggestions:
- Serve as a main dish for dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian