3linksItalian Sausage, mild or hot or a mixture of both
1Tbspolive oil, or oil from sun dried tomatoes
1red, orange or yellow bell pepper, cored, thinly sliced and cut into 1 to 2-inch pieces
1/4cupsun dried tomatoes, chopped, if necessary
8ozcavatappi pasta, or similar short pasta
Salt and freshly ground pepper
Pinchred pepper flakes, optional
Parmesan cheese, for serving
Prevent your screen from going dark
Start a large pot of salted water to boil for the pasta.
Add olive oil to a large skillet and heat over medium-high heat. Cut the sausage links into 1/2-inch slices, cutting slightly on the diagonal. Add to the hot skillet and cook, stirring, until the sausage begins to brown. Add the bell pepper and cook, stirring, until the peppers are tender. (*This can take longer than you expect. Don't rush it. Taste-test to be sure they are tender.) Add the sun dried tomatoes and cook briefly. Add hot pepper flakes now as well, if using.
If there is an excess of fat in the pan, take a moment to spoon off some or all of it and discard. Add the tomato sauce, basil, some salt and freshly ground pepper. Stir to combine. Reduce heat to low and allow sauce to gently simmer until pasta is cooked.
Add dried pasta to boiling, salted water and cook according to package directions until al dente. Drain and add to the skillet with the sauce. Cook, stirring, about 2 minutes. Taste sauce and add additional salt and freshly ground pepper, as needed.
Serve with freshly grated Parmesan.
Be sure to read the Ingredient and Cook's Notes above this Recipe Card, for more tips and substitution suggestions for this recipe. You will also find Step-by-Step photos there as well.