Bow-Tie Pasta with Sausage and Sweet Peppers

Bow Tie Pasta with Sausage

If you like sausage, you’re going to love this savory pasta. This dish is packed full of flavor–with two types of sausage, tons of fresh mushrooms, green and red peppers, onions, garlic, and beef broth, it’s a party in your mouth. I’ve been serving this dish for years and it always receives rave reviews. I found the original recipe in Better Homes and Gardens Magazine but I’ve changed it significantly over the years. Here are the ingredients you’ll need to make bow-tie pasta with sausage and sweet peppers:

Ingredients

  • 1 lb. bow tie pasta
  • 3/4 lb. spicy Italian sausage, casings removed and cut into bite-sized pieces
  • 1 lb. bulk sausage
  • 1 medium red pepper, seeded and chopped
  • 1 medium green pepper, seeded and chopped
  • 1 medium onion, peeled and diced
  • 2-3 garlic cloves, peeled and minced
  • 2 packages fresh mushrooms, cleaned and sliced
  • 1 can beef broth
  • 1/4 teaspoon freshly ground black pepper
  • Grated parmigiano reggiano cheese

Instructions

  1. In a large saucepan cook the pasta according to package directions; drain. Return pasta to the  saucepan.
  2. Meanwhile, remove the casings from the Italian sausage and cut it into bite-sized pieces. In a very  large skillet (or wok) cook the Italian sausage, ground sausage, red and green peppers, onions, garlic, and mushrooms over medium-high heat until the sausage and mushrooms are browned. Drain well.
  3.  Stir the beef broth and black pepper into the skillet, scraping the bottom of the pan to loosen the browned bits. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat. Pour over the pasta. Toss gently to coat. Top with freshly grated parmigiana reggiano cheese.
  4. Enjoy!
Advertisements

6 thoughts on “Bow-Tie Pasta with Sausage and Sweet Peppers

    • Please excuse me, my brain is mush. I thought I was commenting on a guest post. Thats what I get for doing this with no sleep. Ugh!! Anyway, I do love this recipe and excuse my calling this a guest post.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s