Sausage and Pepper Pasta Recipe

Easy sausage and pepper orecchiette pasta, a deliciously simple midweek meal that cooks in a shade over half an hour.

Course Pasta Recipes

Cuisine European

Keyword easy sausage pasta, orecchiette with sausage, pork sausage pasta recipe, sausage and pepper pasta

Prep Time 5

Cook Time 30

Total Time 35

Servings Servings

Calories 613kcal

Remove the seeds and the stalk from the pepper and cut into a 1cm (½") dice.
Peel the garlic and slice it as finely as you can.
Heat a wide-based frying pan (28cm-11", not non-stick if possible) over a medium-high heat and add the oil.
Add the sausages and sear so that they have an even colour on all sides. When the sausages are golden, remove them and set aside.
Return the pan to the heat and add the peppers, and cook for 5 minutes, stirring regularly.
Add the garlic and cook for another minute.
Pour in the red wine vinegar, stir and cook for 30 seconds.
Add the tinned tomatoes, sugar and salt, stir and reduce the heat to low.
Slice the sausages into rounds 5-7mm (¼") thick at a 45° angle to the sausage and add it to the sauce, stir and simmer for as long as it takes to cook the pasta.
Add the pasta to a 20cm or 8" saucepan of well salted water (1½ teaspoons in a pan this size) and cook for 30-60 seconds less than it says on the packet.
Whilst the pasta is cooking, add the sausages along with any resting juices to the sauce and allow it to finish cooking.
Chop the parsley as finely as you can.
When the pasta is cooked, drain it, reserving 75-100ml (⅓-½ Cup) of the cooking water.
Add the pasta and most of the parsley (keeping a little aside to garnish) to the sauce and stir well.
Finally, stir in the pasta water (as much as required) to form a sauce with a nice consistency.