Sausages and Capsicums Pasta

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    Sausages and Capsicums Pasta

    Sausages and Capsicums Pasta

    (83)
    40min


    75 people made this

    This is a great combination of Italian sausages and capsicums served over pasta. It's a dish that doesn't require a lot of work.

    Ingredients
    Serves: 6 

    • 450g farfalle (bow tie) pasta
    • 450g mild Italian sausage links
    • 1/3 cup (85ml) water
    • 1 clove garlic, minced
    • 1/2 large onion, sliced
    • 1 medium green capsicum, sliced
    • 1 medium red capsicum, sliced
    • 1 tablespoon Marsala wine
    • 1 (400g) tin Italian-style diced tomatoes, undrained
    • 1 pinch dried oregano
    • 1 pinch black pepper

    Directions
    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes or until al dente; drain.
    2. Place whole sausages and 1/3 cup water in a frypan over medium-high heat. Cover and cook 5 to 8 minutes. Drain and thinly slice.
    3. Return sausages to frypan. Stir in garlic, onions, capsicums and Marsala wine. Cook over medium-high heat, stirring frequently, until sausages are cooked through. Stir in diced tomatoes, black pepper and oregano. Cook about 2 minutes more then remove from heat. Serve over cooked pasta.
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    Reviews and Ratings
    Global Ratings:
    (83)

    Reviews in English (83)

    by
    27

    Not bad but the timing and amounts require a few adjustments to make this dish really good. The tomatoes should be added before the sausage as cooked through...this way the flavour of the sausage will permeate the sauce while cooking through. The addition of only one tbsp of Marsala wine, which pairs beautifully with lots of garlic is really not enough...try more...of both.  -  11 Feb 2005  (Review from Allrecipes USA and Canada)

    by
    20

    This was a big hit in my house. I read other suggestions and added more Marsala wine, frozen peppers and onions but also used 2 cans of chopped tomatoes. Will make again but next time I'll spice it up a little more.  -  01 Feb 2006  (Review from Allrecipes USA and Canada)

    by
    18

    This was great. The only difference was that I used 1 tablespoon of cabernet wine instead of the marsala (since I didn't have it on hand), and my husband raved over it. He said the smell was driving him crazy. I also used penne pasta instead of farfalle, but I will DEFINITELY make this again. Thanks!  -  27 Aug 2005  (Review from Allrecipes USA and Canada)

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