Recipe adapted from the cozy apron.
This recipe officially serves as my first new post (only second to a repost) using my new camera! I was warned ahead of time that it takes countless "bad" photos before you get a good one when first using a DSLR, and I now understand that 100%. Being that this is my first week with the camera, I'm taking small steps by initially using some presets on the camera, but as time goes on, I plan on picking my own settings (aperture, shutter speed, ISO, focus, etc.) along with getting a better grasp for post-editing. Baby steps.
According to the author of this recipe, this is an Italian take on a Thai classic. I decided to give the dish a try for two reasons. First, the colors looked amazing. The vibrant colors that the peppers give off combined with the fresh herbs gives this dish an automatic 10 out of 10 for appearance. The second reason I enjoyed this recipe was that (like almost all Italian dishes) the ingredients spoke for themselves. The majority of the ingredients are sweet, crisp bell peppers, and that's what you taste. There's an acidity from the wine and tomatoes that accompanies the vegetables nicely, and the fresh herbs help tie everything together. As if that wasn't enough, this recipe is very easy to put together. It's essentially a one-pot dish, where ingredients are added one by one according to their cooking time.
1 pound spicy Italian pork sausage
1 large onion, quartered and sliced thinly
2 teaspoons Kosher salt
1 teaspoon Italian seasoning
1/2 teaspoon cracked black pepper
1 red bell pepper, cored and thinly sliced
1 yellow bell pepper, cored and thinly sliced
1 orange bell pepper, cored and thinly sliced
4 cloves garlic, minced
1/2 cup white wine
28 ounces diced tomatoes
8 ounces fresh Pappardelle pasta, uncooked
2 tablespoons Italian parsley, finely chopped
1/4 cup fresh basil leaves, julienned
Add a tablespoon of oil to a large heavy-bottomed pot on medium heat. Once hot, add the sausage and break into medium sized pieces. Once fully cooked, remove sausage and reserve. Add the onion to the pot and cook until lightly caramelized. Once golden, stir in the salt, Italian seasoning, and black pepper.
Stir in the peppers and cook for another minute or two. Stir in the garlic and cook until fragrant. Increase the heat to medium-high, add the wine, and cook until almost fully reduced. Add the tomatoes, stir, and simmer for five minutes. Reduce the heat to low.
Cook the pasta until al dente, drain, and then combine with the sauce and sausage. Stir in most of the fresh herbs, and garnish the dish with the remaining amounts.