In the summertime we almost always have sausage and green peppers from the nearby farms, so I came up with this easy weeknight recipe. You can omit the sausage and make this completely vegetarian, or add the red pepper flakes with the vegetables if you want it spicy. I like to drain my pasta with a handheld strainer and add it directly to the skillet, but if you drain it in the sink make sure you reserve a little bit of pasta water to thin down your sauce a little bit.
1 lb Penne Pasta
2 garlic cloves – minced
2 Medium Green Peppers – seeds removed and cut into strips
1 med. white onion – sliced
1 tbl. white wine vinegar
1 lb. sausage – casings removed
1 1/2 – 2 cups alfredo sauce (you can use your favorite store brought back or homemade – this is my fav 4 Ingredient recipe)
Salt and Pepper
Balsamic Vinegar (optional)
Red Pepper Flakes (optional)
Step 1 – Cook the pasta in a pot of salted boiling water according to directions
Step 2 – While the water boils, heat a large skillet over med-high heat and crumble in the sausage. Cook until browned and remove with a slotted spoon to drain on a paper towel.
Step 3 – Add the garlic to the leftover oil in the skillet and cook for one minute or until fragrant. Add the peppers, onions, and a sprinkle of salt and pepper. Add the white wine vinegar to de-glaze the pan and scrape up all the brown bits. Cook until the peppers and onions are soft, 7-9 minutes.
Step 4 – Turn the heat to low and add the Alfredo Sauce (if you’re using store bought you may want to add more salt and pepper to taste. Add the cooked pasta and a little pasta water to loosen the sauce if needed. Add the sausage and combine.
Step 5 – To serve, I top with a splash of balsamic vinegar and a few red pepper flakes.