Sausage & Peppers Pasta Recipe is one of my husband’s favorite pasta dishes, modeled after a dish we used to get at the now closed Vesuvio’s restaurant.
Sausage & Peppers Pasta
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| By author | Dish Ditty Recipes |
Ingredients
- 2 tablespoons Garlic Olive Oil
- 1/2 Onion (thinly sliced)
- 1lb Italian Sausage Links (raw, cut up)
- 10 Baby Sweet Peppers (thinly sliced)
- 3-4 Zucchini (julienned)
- 1/2 cup Dry Vermouth
- 1/2 bunch Green Onions (thinly sliced)
- 1 tablespoon Minced Garlic
- 1 jar Alfredo Sauce (15oz Jar)
- 1/2 cup Milk
- 1lb Pasta (Cooked per package directions)
Note
This recipe is a slice as you go recipe. I do the slicing of all the ingredients as I'm making the dish. The order of ingredients is important as some of the vegetables/sausage requires specific times for cooking and the order is designed to give optimum flavor.
As pictured is Edamame Noodles purchased at Costco for a low carb, gluten free meal.
Directions
| Step 1 | |
| In a large skillet, heat garlic olive oil. Add onions and start cooking on medium while you cut up the sausage links, adding them to the pan in batches while you are cutting them up. | |
| Step 2 | |
| Start slicing the peppers, adding them to the pan as you go. | |
| Step 3 | |
| Continue cooking while you slice and add the zucchini. Cook for a couple of minutes to soften the zucchini. | |
| Step 4 | |
| Add the sauce to the pan and then add the milk to the jar to rinse out the jar. Pour the milk into the pan. Bring to a boil, reduce heat to a simmer and simmer covered while you wait for the pasta to cook. | |
| Step 5 | |
| Toss with pasta. | |
As pictured in the main picture, I used the Edamame Pasta. My husband and son used Fettuccini Noodles as pictured below.
