I admit I’m not a pasta person. I’m more of a noodle aficionado. I’m not a sausage eater either. But, when I tried this dish, it changed my attitude towards pasta. I love it now. In fact, I serve pasta more than twice a month on our table. Yey.
I did not try this until I got married. My husband cooked it for me. He loves Italian food. I loved the way he made it. I tried to recreate the way he cooked it. He said it was good, he liked it. I hope he did not just tell me that out of sympathy.
Anyway, I used Ronzoni pasta here and a little bit of Penne Rigate. I wanted to know which pasta will complement the texture of the sausage. It was the Ronzoni that I liked the most to go with the sausage. Because Ronzoni pasta is soft, when I bite them together with the sausage, they break apart at the same time in your mouth. While Penne Rigate is a little bit hard. The sausage has already broken down into pieces and I’m still chewing the pasta. So Ronzoni is the winner for me.
This is my experience and observation. Next time, I will use the soft pasta instead of the hard one. They’re all good though.
- 1 pkg Italian sausage, cut in thin diagonal slices
- 6 oz pasta, Ronzoni or Penne Rigate
- 1 green bell pepper, diced
- 1 tbsp butter, unsalted
- 1 onion, sliced
- salt & ground black pepper to taste
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Cook pasta. See the package instructions for cooking time. Drain and set aside.
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Heat a large pan over medium-high heat. Toss in sausages and let them brown on both sides.
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Add the butter, onions, and bell peppers. Stir until butter has melted.
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Add the pasta. Sprinkle a pinch or two of salt and ground black pepper. Don't mix. Cover and reduce heat to medium. Cook for 25 minutes.
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Remove cover and mix well. It should be done.
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Serve hot or warm.
