It reached 88 degrees today – the first 80 degree day since August. I actually welcomed the heat.
What better way to bring in the Minnesota heat with a spicy, hot pasta dish? Since returning from China last summer, I have two new favorites to cook with: Red Bell Pepper and Red Pepper Flakes. Luckily, this dish contains both!
What is your favorite dish with either red bell pepper or red pepper flakes?
Bow Ties with Red Pepper and Sausage
from Carole Kolzow’s kitchen
1 12 oz. package bow tie pasta
1 Tbs. EVOO
1 lb. sweet italian sausage
1/2 tsp. red pepper flakes
1/2 cup diced onion
3 cloves minced garlic
1-2 red bell peppers, sliced
1 28 oz. plum tomatoes, drained, chopped
3/4 cup heavy cream
1/2 tsp. salt
fresh basil leaves
Cook pasta according to directions.
While water is coming to a boil, heat oil in a large, deep skillet on medium. Cook sausage and pepper flakes until sausage is browned. Stir in onion, garlic, red bell pepper, and cook until soft. Stir in tomatoes, cream, and salt. Simmer until thick, about 10 minuntes.
Stir cooked pasta into sauce and heat. Toss with fresh basil and top with parmesan cheese.