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1
Cook pasta according to package directions until al dente in heavily salted water.
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2
Ok, it sounds weird, but this is how I cook the sausage.
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3
Put about 1/4 inch of water and 1 Tablespoon of olive oil in a large skillet with a lid and place over Med-High heat.
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4
Add the sausages and cover.
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5
Cook until sausages appear to be cooked through, then remove lid and allow water to evaporate.
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6
Then, and only then, will the sausages start to brown.
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7
Continue cooking sausages, turning until brown on all sides.
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8
Remove sausages from skillet.
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9
Add the other Tablespoon of olive oil, onions and garlic.
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10
Cook for a few minutes until they start to soften.
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11
While youre at it, scrape up all the browned yummies left over from the sausage on the bottom of the pan.
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12
After a few minutes have passed, add the peppers and continue cooking for about 3-5 minutes more.
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13
You want the peppers to soften a little, but you dont want them to get mushy or lose their color.
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14
While the pepper, onions & garlic are cooking, cut up the sausages (into bite sized pieces).
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15
Right before you drain the pasta, use a coffee mug or something like it, to reserve some of the pasta water.
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16
Drain the pasta and then dump it right back into the pot from which it came.
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17
Add the veggies, tomato paste, sausage, cheese and pasta water and toss it all around together until everything is nice and happy.
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18
Season with salt and pepper as needed.
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19
At this point, I usually garnish with just a bit of fresh Italian parsley and several shaves of cheese.
