To be honest I threw this dish together. I love when I throw things together because it means I had no choice but to be creative with the ingredients I have. My favorite thing that I love about this dish is that it is very colorful. The red and yellow peppers are vibrant and bursting with tropical flair. I cooked them in the same oil and cast iron skillet as the sausages in order for them to grab a hold of the charcoal bits left behind. They take on a new identity as the pepper cooks down releasing its natural sugars. You can find various brands of Italian sausage at your local grocery store. When I lived in Atlanta, I loved to get my sausages from Publix made by the butchers there. Spicy Italian sausage allows me to not worry about spice and seasoning because it is already pre-seasoned. I like cooking in a hot cast iron skillet because I can mimic the color and char I would get if I cooked the links on a grill. You can also boil the links in beer for added flavor and brown them afterwards. Parsley is an undervalued herb that is unanimously is known as garnish. But, it is more than just a garnish. Parsley has a slight pepper tone that goes unnoticed if you do not pay attention it to. It is sturdy and stays forest green for a long time in the mist of high heats. I used the whole juice of a lemon because the pasta absorbs it quickly and becomes part of the pasta. The rich olive oil compliments the lemon juice and parsley. The addition of salt seems like a lot but it is there to enhance the few key ingredients in this dish. Lastly, the nutty Romano cheese brings the whole bow tie pasta component together. The few ingredients have to be strong to be placed with pasta since there is no accompanying sauce with it. It has to stand-alone strong without sauce smothering it.
- 1 package of Spicy Italian Sausage
- 1 lb box of bow tie pasta
- 1 red bell pepper
- 1 yellow/orange bell pepper
- 1 cup chopped parsley
- 1 lemon
- ¼ cup olive oil
- 2 tablespoons vegetable oil
- ½ tablespoon salt
- ½ cup shredded Romano/Parmesan cheese
- Cook pasta according to package directions to a al dente firmness. Drain pasta reserving ½ cup of boiling water.
- Mince parsley and add to pasta with Romano cheese, salt, and juice of a whole lemon.
- Heat cast iron skillet or other skillet to medium heat and warm the vegetable oil. Cook sausages fully for about 15 - 20 minutes until they develop a dark brown to black outside color. Remove from heat and allow to rest.
- Remove seed pit from peppers and cut into long strips about ½ in wide. Add peppers to skillet and allow to cook and soften. Peppers will also have a nice slight charcoal color to them.
- Slice sausages into round medallions about ½ in thick. Add back to peppers and mix.
- Serve pasta and sausages together.
- Feel free to add your favorite sauce if you want to more wet pasta texture.
❤️️ Bon Appetite, Briana