Magic Sausage & Peppers – a delicious recipe with Olive Oil, Butter, White Onion, clove Garlic, Italian Sausage, Pasta. Easy to follow and perfect for any occasion.
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1.
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Put water on to boil for the pasta.
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2.
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In a large skillet, heat the olive oil and butter over medium high heat.
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3.
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While it heats, dice the onion and mince the garlic.
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Try not to cry.
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It wont be long before you are eating deliciousness.
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4.
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Once the butter is melted, add the diced onion.
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5.
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Allow the onion to cook down and become translucent, brown even.
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Mmmmm.
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I love those brown tidbits in the bottom of the pan.
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6.
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While this is happening, slice the sausage into bite size pieces.
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7.
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Turn down the heat to medium and add the garlic.
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Stir it around so it browns.
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DONT let it burn!
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Take the pan off the heat if you must!
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Or add more oil or butter.
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Because whats better than that?
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8.
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After a minute or two of browning the garlic, add the pieces of sausage.
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Put the lid on the pan and allow the sausage to cook.
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9.
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By now, the water should be boiling for your pasta.
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Add olive oil and/or salt to your water...
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If youre into that sort of thing.
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Then, add the pasta.
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Stir it around and turn the heat down to medium.
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10.
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Dice the Bell peppers.
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As I said, I am not a fan of the green ones, but you can use whatever you like... Dont worry, I wont come after you.
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And I dont think Ree will mind at all.
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11.
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Go back to the sausage.
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It should be a little pink now just in the middle.
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If so, add the peppers.
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Allow them to brown a bit.
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12.
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Check you pasta.
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You want it al dente.
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You are going to be adding it to the sausage o deliciousness and it will cook more so dont fret.
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When its ready, drain the pasta and set aside.
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13.
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Now, go back to the sausage.
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Everything should be cooked and ready to go.
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Turn the heat to just above medium.
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Add the vinegar and wait for it to bubble.
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13a.
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*HINT* You may want to add a full cup of vinegar.
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This creates for a tangier dish.
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Trust me that the recipe is VERY forgiving.
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If you make a mistake and add to much, just let it cook down a bit after seasoning and add a dibble dabble of more sugar.
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14.
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Once the vinegar is bubbling, add the sugar, cracked red & black pepper, and the salt.
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Stir it around.
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Get the bits of heavenly brown things off the bottom of the pan.
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Mix it all together.
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15.
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Taste it.
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Does it taste good to you?
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Then youre good!
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Does it need more salt?
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More sugar?
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Have your way with it.
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Just because this is I like it, doesnt mean you have to, too!
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16.
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Okay, once you are satisfied with the flavor, add the drained pasta and mix together.
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You should not have tremendous amount of liquid, but enough to coat the pasta and pour over the final dish.
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17.
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Serve with fresh bread and butter.
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YUMMY!
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 3 Tablespoons Olive Oil, 2 Tablespoons Butter, 1 whole White Onion, 1 clove Garlic, and more.
Yes, Magic Sausage & Peppers falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.