Sharing Plate – Your Cooking Coach |

Since I had leftover sweet pepper sauce, I decided to pair it with sausage and pasta. The sauce, I have to say, is delicious. I roasted a red and orange pepper until their skin was charred and the flesh soft. I covered the peppers until the skin became soft enough to peel off. I always have fresh tomato sauce made in the fridge which I added to a blender with the roasted peppers. It created a delicious sauce that consisted of healthy peppers and tomatoes- your kids don’t need to know that.

I bought a weird shaped pasta from the grocery store and cooked it till al dente. I added it to the sausage and sauce and then topped it with a bit of shredded parmesan.

My daughter’s friend was over for dinner. I gave them each serving of pasta and some baby spinach on the side. They ate up the pasta in no time and asked for seconds- to me that is a sure sign of a successful dish!

• ½ pound pasta, al dente with a cup of pasta water set aside
• 4 chicken sausage links, chopped in ¼ inch pieces
• 1 tablespoon olive oil

Heat a large frying pan with the olive oil. Add the sausages and sauté on medium high heat, stirring constantly. Saute for 4 to 5 minutes till the sausages are golden brown. Keep aside.

• 1 cup fresh tomato sauce or marinara sauce
• 1 red pepper
• 1 orange pepper
• 1 tablespoons extra light olive oil
• Salt
• 1/3 cup shredded parmesan cheese

Start the grill outside or preheat the broiler. Coat the peppers with the oil and grill or roast them till the skin is charred- about 20 minutes. Place the peppers in a bowl and cover with plastic wrap for 20 minutes. Take the peppers out and peel the skin and take the seeds out. Place the peppers in a blender with the tomato sauce. Blend till smooth. Taste for seasonings and add salt if needed.
Add two cups of the sweet pepper sauce to the sausages and add the pasta and half cup of the pasta water (add more water if needed). Mix well and check for seasonings. Serve with cheese on top.