For dinner last night, I experimented with a pasta dish based on the traditional "Sausage and Peppers". When looking through my sorta bare cabinets, I stumbled upon the basic ingredients for the traditional meal, but not in large enough quantity to feed two people comfortably. I had one large onion, two Johnsonville Brats leftover from my sister's graduation party and one roasted red pepper (from a giant can my mom bought at a Greek grocery store in CT). Although in typical street food form, you will find a sausage on a bun with peppers and onions on top, my mom always made the filling (with sliced sausage) and topped some orzo with it. Yum, yum, yum. This seemed like something I could work with.
What a great way to use up some leftovers in a creative way. Also, I am submitting this recipe to Ruth's Presto Pasta Night! Be sure to check it out, there are always great recipes.
Very simple, but according to Andrew, good enough to secure my "Genius Cook Girlfriend" title for another night.
Sausage and Pepper Pasta
Approximately 4 servings
1 large onion
1 roasted red pepper (mine was store bought, but you could roast your own)
2/3 box pasta (I used Rotini)
2 cloves garlic
2 tbsp butter
1 tsp garlic powder
1 tbsp parsley
1 tsp Cajun seasoning
1 tbsp olive oil
1) Saute the garlic and onions (in a large deep saute pan) in olive oil at medium heat until tender. Season with salt, pepper and Cajun seasoning. At the same time cook your pasta.
2) Add sausage and red peppers. Cook until sausage is done. Add pasta, butter and parsley. Cook another 3-5 minutes, or until the butter is melted and the pasta warmed through.