Thursday, July 5, 2012
Sausage and Peppers
I realize there are a gazillion Sausage and Peppers recipes out there, none of which have particularly appealed enough to me to make the dish...maybe I haven't looked hard enough. But this morning, on my way out the door for work, I took out a turkey kielbasa sausage, an onion and some peppers for dinner tonight. I guess my subconscious wanted to try a version. :)
Rather than putting this on a sandwich, or serving it solo, I made my version with some veggie elbow macaroni and some, gulp, cooked broccoli with cheese. Many of you know that I can't stand cooked cruciferous vegetables (broccoli, cauliflower, etc.). I typically only eat them raw. But we had a head of broccoli in the fridge before we left for vacation and I didn't want it to go to waste, so I flash cooked it and threw it in the freezer. I wanted a filling veggie for dinner tonight so I didn't eat bread with the pasta, sausage and peppers dish, so I pulled out the broccoli, topped it with a little shredded cheese and cooked it for a few minutes. Not my favorite, but it sure does fill a girl up.
Sausage and Peppers
1 turkey kielbasa sausage link
6 oz. veggie elbow macaroni pasta (or any kind of pasta you choose)
1/3 cup Parmesan cheese
1 tsp Worcestershire sauce
1 yellow onion, sliced
2 tbs extra virgin olive oil
1/2 yellow, green and red peppers, sliced into strips
Salt and pepper
1. In a non-stick skillet over medium high heat, heat the olive oil. Add the onions and peppers and cook until softened but not brown. Season with salt and pepper.
2. Meanwhile, cook the pasta according to package instructions.
3. Slice the turkey kielbasa on the diagonal, and toss in with the peppers and onions. Cook until the sausage starts to brown on both sides. Add the Worcestershire sauce and mix well.
4. When the pasta is cooked, add the pasta to the peppers mixture and add a small ladle-ful of pasta water (about 1/4 cup). Add the Parmesan cheese and stir until mixed. Serve immediately.