Somewhere in my travels I ended up with a bag of tricolored pasta and I had no idea what to do with it. I wasn’t sure if I had ever eaten tricolored pasta before, so this unexpected purchase gave me an opportunity for something new. After spending a bunch of time looking for a recipe that would appeal to me, I found that most people simply make a salad out of it. I wanted a little something different. So making a topping (for lack of a better word) was the easy way to go.
I grabbed some Italian sausage, some peppers, threw in a little bit of spice and called it good. However it was missing just a little something. I tried a few other things, but in the end I finally added a couple tablespoons of some red pasta sauce that we had in the cabinet. Of course I was tempted to add in the whole jar, but I think that would have overwhelmed the pasta covering up too much of the taste. I also recommend the spicy sausage if you like just a little heat to your pasta. If you don’t have chicken broth you can use water but broth adds a lot of good flavor.
Tricolored Pasta with sausage
- 1 pound Italian sausage, cut into small chunks
- ¼ cup olive oil
- 1 Tsp garlic powder
- 1 each small green and red bell pepper, cored and sliced
- ½ teaspoon dried thyme
- Salt and pepper to taste
- 1/3 cup chicken broth
- 12 ounces tricolored pasta
In a skillet cook the sausages until they are browned well, about 8 to 10 minutes. Drain and slice.
Heat the oil until it is hot
Add the garlic powder, peppers, herbs and salt and pepper to taste and cook the mixture, stirring, for 3 to 5 minutes, or until the peppers have softened.
Add the sausage and broth and simmer the mixture, stirring occasionally for about 10 minutes.
In a large saucepan of boiling salted water cook the pasta according to instructions on box and drain.
Transfer the pasta to a serving dish, add the sausage mixture. (If you need a little something more to add to the flavor, add in a few tablespoons of your favorite pasta sauce).