It is hot out.
I had 3 burners going on the stove and the grill on high. It was worth it for this summer pasta.
It ended up being cooler outside than in my kitchen. We ate outside.
There is something about eating hot food on a hot summer evening. It cooled me off. Plus, this pasta wasn’t steaming hot or even spicy. Just perfect.
Instead of making a tomato sauce or heating up a jar of the store-bought stuff, I decided to simmer a can of stewed tomatoes. The can that I had was sliced Roma tomatoes with oregano and basil. Simmering the ‘sauce’ while the pasta cooked created a thick enough consistency that coated the pasta but left the tomato slices intact. I wanted a chunky yet light sauce over the pasta and I got just that.
Summer Sausage and Pepper Pasta
- 4 Italian sausage links
- linguine or your favorite pasta
- 2 teaspoons rice bran oil
- 1 green pepper, seeded and sliced
- 1/2 onion, sliced
- 1 8 oz can organic Italian stewed tomatoes
- 1 tablespoon Olive Oil
- Parmesan cheese, freshly grated
- handful of basil leaves, chopped
1. Heat grill to medium/high heat (around 375-400 degrees). Cook sausage on one side for 8 minutes. Turn over and cook for another 4 minutes. Remove from grill and let rest/cool on plate.
2. Cook pasta according to package directions. While pasta is cooking, heat medium-sized saute pan on medium heat with rice bran oil. Add peppers and onions and saute until soft – about the time it takes to cook pasta. Keep warm if finished before. Also while pasta is cooking, heat canned tomatoes in small pot. Bring to a simmer and keep simmering for at least 8 minutes.
3. Slice sausage links on the bias. After pasta is drained, mix in Olive Oil.
4. Mix pasta with a couple spoonfuls of tomatoes and sauce, peppers and onions. Add sausage. Top with Parmesan and basil. Enjoy!!!