Ingredients

How to make it

  • Cut the peppers into squares and saute them in oil in a skillet
  • Add a little water from time to time so they don't burn
  • Cook until done and water is absorbed
  • in another skillet crumble the sausage and cook in a little olive oil
  • Once cooked combine in the peppers
  • Cook the pasta in plenty of salted boiling water until al dente
  • Drain and stir into the sausage and pepper mixture together with the cream
  • Mix well and serve.
  • I use So Delicious Cream for Coffee in place of heavy cream as it is lactose and gluten free.
  • I found Cashew Milk works well also.
  • I also use gluten free pasta.

Reviews & Comments 2

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    " It was excellent "
    NadineM ate it and said...
    Dec 15/16 - Wow another fantastic recipe by Manella. Great flavours. I did tweak some for us. I increased the pork by quite a bit. Used both ground sausage as well as 6 sausage links which I had cut into small slices. I also added some diced onions and mushroom as well as a little cayenne pepper for a bit of a kick. Put on top of spaghetti. Family loved it. Will be making again

    Pasta With Peppers And Sausage.
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  • Good4U 3 years ago Was this review helpful? Yes Flag
    " It was excellent "
    DonSpain ate it and said...
    Pasta With Peppers And Sausage
    I made this with creme fraiche in lieue of cream and added touch salt and freshly ground black pepper.
    I love peppers anyway and the red/yellow sweetness mixed brilliantly with the pork sausage meat.cooked in oil - kept the peppers a bit crunchy.
    add the creme fraiche and the slight sourness for me added an another edge to the flavour. - black pepper just set it off!
    Simple and delicious - thanks manella!!
    Cheers
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    " It was good "
    CherylsCookingNow ate it and said...
    This is really good. I know I'll make it again. Next time I'll add a little onion and mushrooms and season it with garlic.
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  • elgourmand2 4 years ago
    Love pasta and love bell peppers. Will use homemade egg pasta for this. Nice and simple. Thanks.
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