Saturday, June 21, 2008

Bow Ties with Sausage and Sweet Peppers

Another good one from the BH&G cookbook:

  • 8-12 oz. dried large bow ties (farfalle)
  • 12 oz. spicy Italian sausage links
  • 2 medium red sweet peppers, cut into 3/4 inch pieces
  • 1/2 cup vegetable or beef broth
  • 1/4 coarsely ground black pepper
  • 1/4 cup snipped fresh parsley
  1. Cook pasta according to package directions. Drain; keep warm.
  2. Meanwhile, cut sausage into 1 inch pieces. In a large skillet cook sausage and sweet peppers over medium-high heat until sausage is brown. Drain.
  3. Add the broth and black pepper to sausage in skillet. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat. Pour over pasta; add parsley. Stir gently to coat.

If you have a hard time locating the sausage at the store, it might be hiding in the freezer section. And the spicy thing is important, it's just not that good if you buy the mild or regular sausage. If you decide to not just throw all the sausage in (it usually comes in 16 oz. packages), the leftover sausage is quite tasty in fried potatoes or omelettes the next day for breakfast.

I've made this with just one red pepper when they're too expensive to buy two. (I actually prefer it with just one pepper, but Mr. Brooke likes it with two...)

I make my broth from bouillon cubes/powder.

I view the parsley as a garnish and way to add color--a couple sprinkles of dried parsley works just as well for me.

This is one of the greatest side dishes to take to a potluck...except that you have to make it right before you leave so it will be hot when you get there.

I serve this with corn and breadsticks (bread machine). My girls LOVE the bow tie noodles because they're a cool shape and a nice break from your regular red or white sauce-covered noodles. They won't eat the meat or the peppers, but gobble up the noodles like they're going out of style. (Hence why I usually just boil up the entire bag of the noodles, instead of just 8 oz. like the original recipe called for.)

If you're planning to serve a dessert afterwards, pick something "cool" and "plain" to offset the warm and spiciness of the meal--we like Vanilla Cream Pie or just regular old vanilla ice cream.

1 comment:

  1. Thanks for posting this! I've added it to my list of things to try.


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