Pasta with Sausages and Capsicum

    Pasta with Sausages and Capsicum

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    A robust Italian meal. Serve with a crusty bread, a green salad and a dry red wine. The amount of oil and garlic can be adjusted to your taste.

    Serves: 4 

    • 250g thin spaghetti
    • 4 links Italian sausages
    • 5 assorted capsicums, seeded and cut into strips
    • 1 clove garlic, minced
    • 1/4 cup (65ml) extra virgin olive oil
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon dried basil
    • salt and pepper to taste
    • 1/4 cup minced flat leaf parsley
    • 1/4 cup freshly grated Parmesan cheese to taste

    Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Bring a large pot of lightly salted water to a boil. Add spaghetti and cook until al dente, about 5 minutes. Drain and set aside.
    2. While the pasta is getting started slice sausages lengthwise and remove the casings. Brown sausages in a large frypan over medium-high heat with a drizzle of the olive oil. Remove sausages to a platter and keep warm in the oven.
    3. Add the capsicums, garlic, oregano and basil to the frypan and drizzle with the remaining olive oil. Saute over medium heat until capsicums are tender.
    4. Toss the capsicum mixture with the drained spaghetti until well blended and season with salt and pepper to taste. Transfer to a serving platter and arrange the sausages on the top. Garnish with Italian parsley and Parmesan cheese.

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