Sausage and peppers, or sausage and peppers with pasta? – nothing new to me. Adding beef broth to the mix? Never have. I don’t know if that’s what was responsible or not, or if I just plain love pasta, sausage and peppers, but this – was – excellent. Used rigatoni rather than farfalle and, unlike other reviewers, did NOT use the grease rendered by the sausage. Rather, I removed the cooked sausage from the pan, cleaned it out, then cooked green and red peppers, onions, garlic and mushrooms in olive oil before returning the cooked sausage to the pan, adding the beef broth, then reducing somewhat. Tossed it all together with a good dab of butter. A sprinkling of freshly grated Parmigiano-Reggiano was the finishing touch.
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Sausage and peppers, or sausage and peppers with pasta? – nothing new to me. Adding beef...