Chunky Sausage Pasta

The lack of updates is due to the fact that I’m buried neck-deep in work. Long story short, we’ve had to postpone some software/design upgrades for my project twice now, but…you know, we’re learning. Mostly I’m learning a lot about what it’s like to be a project manager (sort of) for a small but intense little project.

All that aside, I did make something yummy for dinner tonight that I would like to eventually recreate. Here’s the recipe:

Chunky Sausage Pasta


  • 3 hot Italian sausages, cut into chunks while raw
  • 1 red onion, chunky chop
  • 1 large green pepper, chunky chop
  • 3 cloves of garlic, minced or pressed
  • 1 jar Classico Spicy Red Pepper sauce
  • Fresh ground black pepper
  • Fresh grated parmasean cheese (get the good stuff, really)
  • Tortiglioni pasta (or ziti)


Heat a good sized sauce pan to medium or medium hot. Drop in sausage chunks and let brown well on one side, then stir/shake. Keep doing this until sausage is cooked through. Some sausage bits will stick to the bottom, and if you’ve got the temperature at the right level, they’ll get nice and brown. Don’t worry, they’ll unstick later.

When the meat is cooked through, toss in the peppers and onions and stir well. Cook these for a little while until starting to soften. Add minced garlic and black pepper and stir, continuing to cook until the veggies are cooked but still a little crisp. Pour in the full jar of sauce, stir well, and turn heat to low. Let this simmer for a while, stirring occassionally.

Boil a large pot of salted water. Cook pasta. Tortiglioni is a nice big fat chunky pasta that goes well with the chunky sauce. Drain (don’t rinse).

Pasta goes in bowls, sauce goes over it, and top with grated parmasean and some more fresh black pepper. This is a little spicy and would go nicely with a fairly bold red wine.

Feeds two with leftovers for lunch.


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