Last week I mentioned that we made sausage at school, and said that over the weekend I wanted to use it up. I knew I could make an awesome lasagna, or meatball subs, but instead I decided to try something a little different. I pulled a couple different recipes and mashed them together and came up with this beautiful, chunky, Italian mess of noodles and peppers and fresh herbs. I called it a ragoût because that's what it's reminiscent of but technically a ragout is more like a stew that cooks for a long time, so maybe I should call this a quick ragoût. Or maybe I should just call it freaking delicious. That may be more effective.
Italian Sausage and Peppers Ragoût
1 lb Spicy Italian Sausage
1 medium onion, sliced thinly
1 ½ teaspoons salt
1 teaspoon Italian seasoning
½ teaspoon black pepper
1 red bell pepper, cored and thinly sliced
1 yellow bell pepper, cored and thinly sliced
1 orange (or green) bell pepper, cored and thinly sliced
4 cloves garlic, pressed through garlic press
½ cup white white, chicken stock or water
1 (28 ounce) can diced tomatoes with juice
2 tablespoons flat-leaf parsley, chopped
¼ cup fresh basil leaves, julienned, divided
8 ounces rigatoni, uncooked
Shaved Parmesan Cheese
Prepare the noodles according to instructions on package, under cooking by about a minute so that they're still a bit firm. Drain the noodles well, and add them directly into the sauce, using tongs to gently toss and combine the rigatoni noodles with the sauce and all of the ingredients in it; check the seasoning to see if you need to add any additional salt or pepper.
Finish by serving with shaved Parmesan and remaining basil to top pasta. Enjoy!
*You could also use sweet Italian sausage if your family doesn't love spicy food. Or even try it with ground turkey or beef if that's your thing. Remember to season those types of meats with salt, pepper and Italian seasoning so that it has some of flavors that a sausage would contribute.