Summary
| Yield | |
|---|---|
| Source | Firlotte |
| Prep time | 30 minutes |
| Cooking time | 30 minutes |
| Total time | 1 hour |
Ingredients
600 gram
gemelli pasta (fresh or dry) 1 liter
tomato sauce 2 cup
roasted peppers (sliced) 1 pound
spicy italian sausage (remove from casing) (ground) 1 tablespoon
chopped garlic 2 tablespoon
olive oil 1 cup
white onion (thinly sliced) 1⁄2 cup
parmigiano cheeseInstructions
Saute sausage, peppers, garlic, and onion in olive oil until sausage is cooked.
Cook pasta until al dente (approx 6-8 min.)
Combine sausage mixture with pasta and garnish with cheese
Notes
This dish comes courtesy of Chef Emanuele of Poco Pazzo fame.
I prefer to prepare this dish in a wok, as you can start with the sausage until cooked then move it around to add garlic and onion, etc.
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