I’m not sure if you’ve noticed, but I’ve been on a little bit of a pasta kick lately. I had an idea for a pasta with sausage and peppers but felt myself falling back into my comfort zone. So when I confiscated a bag of leftover potatoes from my lake house, I knew exactly what to make. I set off to find a recipe but nothing was EXACTLY how I had been imagining it. So I used a recipe to figure out how to cook the sausage and potatoes, adjusted the vegetables and spices to my liking, and I was on my way. If you’re looking for a hearty meal, this is it. Next time I think I’ll try to add green and yellow bell peppers to the mix for some color variation. My friends absolutely loved this meal, we’re still talking about it a week later. This is definitely a meal I will be making again.
5-6 medium red potatoes, chopped into small bite sized pieces
1 – 1.25 lb mild Italian sausage links (about 6 links) – you can sub hot or sweet sausage
1 orange bell pepper, chopped
1 red bell pepper, chopped
1/2 sweet onion, chopped
1-2 tsp paprika, to taste
1-2 tsp rosemary, to taste
1-2 tsp garlic powder, to taste
2 tbsp olive oil, separated
salt and pepper, to taste
Heat a medium sized skillet over medium high heat. In a large bowl, toss potatoes with 1 tbsp of olive oil, rosemary, paprika and garlic powder until well coated. Then pour the potatoes into the heated skillet. Cover with a lid and cook for 15 minutes turning occasionally. Keep warm and set aside.
Put 1 tbsp of olive oil in a large skillet and preheat over medium high heat. Then, cut the sausage into bite size pieces, about 3/4 inch chunks. Add the sausage to the heated skillet and cook until sausages are browned on all sides and the middle is cooked through. Drain excess oil from the pan and add peppers and onions. Cover pan and cook for 10 more minutes until the vegetables are tender. Add potatoes and combine. Add salt and pepper to taste.
Serves 3-4 people.
Source: Loosely adapted from My Tasty Treasures