Caramelized Pepper and Sausage Pasta with Tomato Pesto

Pasta w/ Tomato Pesto  Caramelized Peppers & Sausage Pasta w/ Tomato Pesto

A hearty and delicious pasta tossed with caramelized bell peppers, Italian sausage and a fresh tomato pesto sauce.

Slices of bell peppers are slowly sauteed over the course of an hour to caramelize them. In the meantime the fresh tomato pesto is made and sliced sausages are pan-fried. The peppers turn into sweet, intensely flavored bites of incredible delicousness. So different from just sauteing them. Almost indescribable. I used the peppers as a bruschetta topping too. Insanely delicious! The tomato pesto is pretty fantastic too!

Carmelized Pepper & Tomato Pesto Bruschetta

Caramelized Green Pepper and Sausage Pasta w/ Fresh Tomato Pesto
(by Reeni)

Sausage & Peppers

3-4 Bell peppers, assorted colors, sliced 1/4 to 1/2-inch wide
1 large onion, thinly sliced in half moons
2-3 tablespoons Olive Oil
6 Italian Sausage links
4 cloves garlic, minced

In a large saute pan or iron skillet saute the bell peppers, onion, sugar, in the olive oil on low-medium heat for 45 minutes – 1 hour. Season with salt and pepper. They will start to turn black around the edges and shrink in size. And the best way to tell is by tasting them, even if you’ve never tasted one before you’ll know. Remove from pan and set aside.

Cook the sausage links in the same pan as the peppers. Add the garlic during the last few minutes of cooking. When cooked through, add the peppers and toss with the sausage to re-heat.

Tomato Pesto Pasta

2 cloves garlic
1 and 1/2 cups fresh tomato, diced
1/2 cup pine nuts or walnuts
1/2 cup fresh shredded Parmesan
3/4 cup fresh basil leaves
1/4 cup fresh parsley leaves
1/2 cup extra-virgin olive oil, plus a little extra if needed
Sea salt and pepper
1/2 to 1 pound pasta
red pepper flakes, for serving
fresh grated Parmesan, for serving

To the bowl of your food processor add the garlic, tomato, nuts, basil and parsley. Pulse to chop.

Stream in the oil. Pulse constantly until nice and smooth.

Add Parmesan and pulse briefly to combine. Check the thickness, and stream in a little more oil if needed.

Season with salt and pepper to taste.

Cook pasta to al dente according to package directions. Toss with pesto and top with peppers and sausage. Sprinkle with additional Parmesan and red pepper flakes.

Bruschetta

Toast thick slices of Italian bread in the oven. Spread with pesto and some of the caramelized peppers. Sprinkle with Parmesan.

Printable Recipe

Comments

  1. Jenn says

    Reeni, this looks really good. Great use of the secret ingredient. =) My mouth is literally watering.

  2. Wandering Coyote says

    That's a great idea! You didn't peel the peppers first, though? I would have assumed the skins would remain tough.

  3. Reeni♥ says

    Wandering Coyote: The skins soften right up with that much cooking time. I've never peeled a Peter Piper pepper in my life. Always eat them as is, even in my sauces, they soften up right up.

  4. Reeni♥ says

    doggybloggy: Only the peppers are sweet and it's a rich-flavored sweetness. It's a unique flavor, it has depth to it, and makes you just want to keep on eating. It's not the same sweetness as eating a piece of cake. It's a taste that's hard to describe.

  5. Wandering Coyote says

    I must not be cooking my peppers right! I know when I use them in a stirfry, I find the skins chewy, especially when I microwave the leftovers. Well, we learn something new every day, eh?

  6. Reeni♥ says

    Wandering Coyote: That's strange. They do need to cook a little longer than say, an onion. Maybe that could be it?

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