Neapolitan Pasta With Sausage
This Neapolitan pasta is a symphony of color and flavor! The tomato-based sauce includes Italian sausages, fresh basil, optional mushrooms, and chopped peppers.
Ingredients
- 1 pound Italian link sausage
- 2 tablespoons olive oil
- 1 cup diced green bell pepper
- 1 cup chopped onion
- 2 ribs celery, diced
- 6 ounces sliced mushrooms, optional (or a 4.5-ounce jar or can, drained)
- 1 teaspoon minced garlic
- 1 28- ounce can crushed tomatoes
- 1 14.5- ounce can diced tomatoes with juice
- 1/2 cup fresh chopped basil, packed
- Kosher salt and freshly ground black pepper, to taste
- 12 ounces pasta, ziti, pasta shells, macaroni, or other pasta shapes
- 4 tablespoons grated Parmesan cheese for serving
Instructions
- Put the sausages in a large skillet over medium-high heat. Cook for 5 minutes, turning to brown on all sides. Reduce the heat to medium-low and add 1/2 cup of water to the skillet. Cover the pan and continue cooking for 12 to 15 minutes, until the sausages reach an internal temperature of 160 F.
- Remove the sausages and slice or dice. Drain off any excess fat and water from the skillet.
- Add about 2 tablespoons of olive oil to the same skillet and place it over medium heat. Add the chopped bell peppers, onions, celery, and mushrooms (if using) and cook for about 4 to 5 minutes or until the onions are translucent.
- Add the garlic and sauté for 1 minute longer.
- Add the crushed tomatoes, diced tomatoes, and basil. Add salt and pepper to taste. Bring to a simmer and lower the heat; simmer for about 30 minutes.
- Meanwhile, cook pasta in boiling salted water following the package directions. Drain.
- Serve the pasta with the sauce. Serve with freshly grated Parmesan cheese.
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