The other day I was in the mood for a sausage and peppers hoagie. Lacking a hoagie bun, I went with my next favorite carb – pasta!
One of the best things about this was that I didn’t have to buy anything at the grocery store to make it! As it’s getting close to CSA season, I am in use-it-up mode. Have to make room in the freezer and pantry for this year’s stock! Last year, we received more green peppers than I knew what to do with, so I simply stuck them whole in a ziplock freezer bag. Pulled them out, and while a little soft from freezing (I wouldn’t want to eat them raw), they were perfect for cooking. I always have onions in the cupboard and found this 1/2 bag of rigatoni in my pasta drawer.
Another staple in my freezer is some sort of sausage. For this I used a smoked fatty. A smoked fatty (google it) is simple pork sausage smoked. My smoker (Amazon links are affiliate links) Masterbuilt 20051311 GS30D 2-Door Propane Smoker
If you don’t have a smoked fatty in your freezer (I feel sorry for you), just use any sort of cooked, smoked sausage. This was a quick and easy weeknight meal made from pantry, freezer, and fridge. Note – I did have some fresh rosemary from my herb garden, it lasted all winter!
Pasta with Sausage and Peppers
Ingredients
- 2 green peppers diced
- 2 onions diced
- 1 clove garlic minced
- 1 tablespoon rosemary fresh, minced
- 1 pound smoked fatty diced (or your favorite smoked sausage)
- 8 oz pasta
- olive oil
- 3 tablespoons Parmesan cheese shredded
Instructions
- Heat olive oil over medium heat. Add onions, garlic, and rosemary. Saute until onion is golden. Add green peppers and sausage. Saute for about 5 minutes.
- Cook pasta in boiling, salted water per directions. Reserve 1/2 cup of pasta water before draining.
- Add pasta water to pan and scrape up any browned bits. Add pasta and Parmesan cheese and toss to combine. Season with salt and pepper and drizzle with a little fresh olive oil (if desired) before serving.
Nutrition
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I’m linking up with:
Linky Party @ Lou Lou Girls
Treasure Box Tuesday @ Yesterfood
The Hearth and Soul Hop @ The 21st Century Housewife
Delicious Dish Tuesday @ Full Time Mama
Tasty Tuesdays @ Anyonita Nibbles
Christy Hoover says
May 4, 2015 at 12:10 pmMy husband loves pasta and is always wanting me to find new pasta recipes! Thanks!
Brandy M says
May 4, 2015 at 11:12 amI want to try this soon! I love pepper (although I like red peppers much better). This will be in my next hit list!
Jeanette says
May 4, 2015 at 11:08 amThis looks good, but what in the world is smoked Fatty? I have never heard this before? Anything pasta is DELICIOUS!!
Heather / girlichef says
May 4, 2015 at 8:40 amThis is twice in as many days that I’ve heard someone mention a smoked fatty (which never fails to make me smile). This sounds delicious!
Faith (An Edible Mosaic) says
May 4, 2015 at 6:50 amI love sausage and pepper hoagies too – great idea making it into pasta! Looks like the perfect weeknight meal.
swathi says
April 13, 2015 at 12:59 pmLooks delicious thanks for sharing with Hearth and soul blog hop, pinning.
Jacky says
April 7, 2015 at 12:52 pmSmoked fatty, love that name! We had this same meal last night for dinner, but with turkey Italian sausage. Will give the smoked option a try.
Sippitysup says
April 6, 2015 at 9:10 pmI’m always impressed by your organizational skills. Freezer, pantry and pasta drawer all seem well in order at your house. GREG
Kayte says
April 6, 2015 at 7:29 pmYou have the best food photos…seriously, I’m not a big fan of sausage, but suddenly I am craving a bite of this dish!!
Ann says
April 6, 2015 at 6:15 pmComing from Across the Pond as I do, what pray tell, is a hoagie?
Kirsten says
April 6, 2015 at 9:14 amA smoked fatty.
Patty, you’ve taught me something new today–and I’m glad.
I have (unsmoked) sausage in the fridge and it’s amazing how much flavor a small amount can provide to a dish.
I’m starting to see the light (literally) at the back of the freezer as I use up more and more goodies in anticipation of the coming CSA season.
I too have had a glut of peppers at times–I’ve never tried just chucking them whole into the freezer (I’ve done that with cherry tomatoes, though!). I’ve put mine up chopped though and it’s so easy to toss them, frozen, right into the pan to cook.
Thanks for a great idea–I’m craving the comfort of pasta today!
Joanne says
April 6, 2015 at 6:52 amSuch an easy weeknight dinner!