Spaghetti with Italian Sausage, Grilled Peppers & Onions is a delicious meal that is always a hit in my house. And it’s easy to get wonderful ready -made quality ingredients that make it simple to pull this dinner in Italy theme together.
But it’s one of those easy simple meals that creates such a mess. It’s truly deceiving. So get someone to volunteer to do the dishes before you attempt this meal.
Also have your salad ready and waiting in the fridge and a nice baguette sliced with some softened butter ready to go.
Plan to muli-task to get everything done at the same time. Who would have guessed that convenience foods could get so complicated? All you need is…
1 pack sweet Italian sausage (about 6 sausages)
1 large onion, sliced
1 med red or green bell pepper, sliced
1 jar Trader Joes (or your favorite brand) of Tomato Basil Marina Sauce
1 pound spaghetti
parmesan cheese, grated
It all seems straightforward and it appears as if everything is pretty much done for me.
This is a 3 pot meal with a colander. So get your assistant psyched out about a wonderful Tate of Italy dinner.
*Prep the onions and peppers while your sausages are cooking.
Colander: Place it in the sink ready for your cooked pasta
Pot #1: In medium sauce pot pour out your jar of sauce and 3 -4 chopped roma tomatoes (this is optional but adds a layer of freshness to bottled sauce). And place it on the stove on low. You don’t need to cook this, just heat it through.
Pot #2: Fill a large pot with water and a couple of Tblsp. of salt for your pasta and get it on the stove to bring it to a boil. Cook pasta according to package and drain.
Pot #3: Place your sausages in a 12” sauté pan with a cover. Add ¼ cup of water and cover. Place on the stove on a med-high heat and let cook for 15 min. Drain out what ever water is left in the pan and return to the stove. Add about 1 Tblsp. oil to the pan and brown the sausage. When the sausages are browned place them on a plate and cover them with foil to keep them hot. To the same pan, sauté a sliced large onion and a sliced green or red bell pepper and cook until they are tender but still crisp.
Assemble individually or on a large platter or call everyone to the kitchen to assemble their own.