Bombardini with Sausage and Peppers
Bombardini with Sausage and Peppers
Ingredients
For the Pasta and Sauce
- 1 pound bombardini pasta
- 2 tablespoons olive oil, divided
- 1 pound fennel sausage, casings removed, crumbled
- 1 red bell pepper, sliced into strips
- 1 green bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 1/2 red onion, sliced
- 8 ounces cremini mushrooms, sliced
- 1/2 cup dry red wine, (such as Burgundy)
- 1 teaspoon Calabrian chili paste
- 1 cup tomato sauce
- 1/2 cup Parmigiano Reggiano cheese, freshly grated, plus more for serving
- salt, to taste
- black pepper, to taste
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the bombardini pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining the pasta.
⏱️ 12 min
- 2
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the crumbled fennel sausage and cook, breaking it up with a spoon, until browned on all sides, about 5-7 minutes. Remove the sausage from the pan and set aside, leaving any rendered fat in the pan.
⏱️ 7 min
- 3
Add the remaining 1 tablespoon of olive oil to the same pan. Add the sliced red, green, and yellow bell peppers, sliced red onion, and sliced mushrooms. Sauté for 5-7 minutes, until the vegetables begin to soften.
⏱️ 7 min
- 4
Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom. Let the wine simmer for 1-2 minutes until slightly reduced.
⏱️ 2 min
- 5
Stir in the Calabrian chili paste and tomato sauce. Return the cooked sausage to the pan and mix well. Season with salt and black pepper to taste.
⏱️ 3 min
- 6
Add the drained bombardini pasta to the skillet with the sausage and vegetable mixture. Add about 1/2 cup of the reserved pasta water and toss everything together to coat the pasta evenly. Continue to toss over medium heat, adding more pasta water as needed, until the sauce reaches your desired consistency and clings to the pasta.
⏱️ 4 min
- 7
Remove the pan from the heat. Stir in the grated Parmigiano Reggiano cheese until melted and well combined. Serve immediately, garnished with additional grated cheese if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Bombardini with Sausage and Peppers
Ingredients
For the Pasta and Sauce
- 1 pound bombardini pasta
- 2 tablespoons olive oil, divided
- 1 pound fennel sausage, casings removed, crumbled
- 1 red bell pepper, sliced into strips
- 1 green bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 1/2 red onion, sliced
- 8 ounces cremini mushrooms, sliced
- 1/2 cup dry red wine, (such as Burgundy)
- 1 teaspoon Calabrian chili paste
- 1 cup tomato sauce
- 1/2 cup Parmigiano Reggiano cheese, freshly grated, plus more for serving
- salt, to taste
- black pepper, to taste
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the bombardini pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining the pasta.
⏱️ 12 min - 2
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the crumbled fennel sausage and cook, breaking it up with a spoon, until browned on all sides, about 5-7 minutes. Remove the sausage from the pan and set aside, leaving any rendered fat in the pan.
⏱️ 7 min - 3
Add the remaining 1 tablespoon of olive oil to the same pan. Add the sliced red, green, and yellow bell peppers, sliced red onion, and sliced mushrooms. Sauté for 5-7 minutes, until the vegetables begin to soften.
⏱️ 7 min - 4
Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom. Let the wine simmer for 1-2 minutes until slightly reduced.
⏱️ 2 min - 5
Stir in the Calabrian chili paste and tomato sauce. Return the cooked sausage to the pan and mix well. Season with salt and black pepper to taste.
⏱️ 3 min - 6
Add the drained bombardini pasta to the skillet with the sausage and vegetable mixture. Add about 1/2 cup of the reserved pasta water and toss everything together to coat the pasta evenly. Continue to toss over medium heat, adding more pasta water as needed, until the sauce reaches your desired consistency and clings to the pasta.
⏱️ 4 min - 7
Remove the pan from the heat. Stir in the grated Parmigiano Reggiano cheese until melted and well combined. Serve immediately, garnished with additional grated cheese if desired.
⏱️ 2 min