This is one of Chris's favorite dishes and one he ate on a regular basis at his Aunt Franka’s house for Sunday dinners. Typically, you would cut up the sausage in this dish, but for him and his Italian family, they just placed the sausage right on top of everything.
*Recipe is made with Angel’s Marinara but you can use a marinara sauce of your choice. If using a jar marinara, heat according to jar instructions.
Pairs well with a Pinot Noir. For a lighter red, Riesling is an excellent choice.
Six cups of Marinara Sauce
One box penne, cooked according to box instructions.
One red bell pepper, sliced thin
One green bell pepper, sliced thin
One medium onion, sliced thin
Six Italian sausages, seared and cooked throughout
Half teaspoon dried parsley
1/4 teaspoon red pepper flakes to taste
Three tablespoons olive oil
Half cup fresh grated parmesan cheese
Salt and pepper to taste
Cook penne according to box introductions. Drain and season lightly with salt. Drizzle lightly with olive oil. Leave in colander until ready to plate. Sausage and vegetables do not take long so by the time your water boils and your penne cooks, your sausage and vegetables should be done.
Meanwhile, pre heat a large skillet on medium heat. Add olive oil. Slice sausage down the middle but keep it whole (you should be able to lay your sausage flat on the skillet) and sear each side for about 6 to 8 minutes. You can also use a presser to keep sausage flat, so it cooks evenly. Remove sausage and place on a plate lined with paper towel.
In the same skillet, add peppers, onions, parsley, red pepper flakes and salt and pepper to taste. Cook all together for 8 to 10 minutes, stirring frequently until vegetables are tender.
To plate: Add pasta to the dish, pour about half cup marinara over pasta. Add a blanket of vegetables over pasta. Lastly, place a sausage on top. Sprinkle Parmesan cheese over the dish.
Serve with an Italian salad with garlic croutons.