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Linguine with Sausage and Peppers - It is a Keeper
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Linguine with Sausage and Peppers

Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Main Dish
Servings: 6
Author: Christina Hitchcock

Ingredients

  • 4 links of Italian sausage
  • 3 tablespoons olive oil
  • 2 bell peppers - sliced into strips (I used 1 red and 1 yellow)
  • 1 large onion - sliced
  • 4 cloves garlic - minced
  • 2 teaspoons Italian seasoning
  • 1 cup red wine - I used Chianti
  • 2-14.5 oz cans petite diced tomatoes
  • 1 tablespoon tomato paste
  • Salt and pepper to taste
  • 1 pound linguine - cooked

Instructions

  • (If sausage is precooked, you can skip to step 3)
  • Put sausage in a large dutch oven and add water to cover half-way.
  • Cook sausage over medium-high heat for 20 minutes. If water evaporates, continue to add small amounts until sausage is cooked.
  • Remove sausage from pot and empty water. Slice sausage into 1/2 inch rounds.
  • Return pot to stove and add 2 tablespoons of olive oil. When oil is hot, add sausage back to pot and cook until browned on both side - about 5 minutes.
  • Remove sausage from pot and set aside.
  • Add 1 tablespoon of olive oil to pot and add sliced peppers and onions, Italian seasoning, salt and pepper. Cook until peppers are softened and onions become translucent, about 10 minutes.
  • Add garlic and saute for 1 minute more.
  • Add wine to pot and cook until it reduces by half, about 5 minutes.
  • Add tomatoes and tomato paste. Stir until combined.
  • Add sausage back to pot. Simmer for 10 minutes.
  • Serve over hot linguine and top with freshly grated parmesan cheese.
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Helpful Tips for All Recipes
  • When a recipe call for House Seasoning Blend, you can find the recipe on www.itisakeeper.com. Simply search for "House Seasoning Blend" or you can substitute salt and pepper to taste.  
  • I always use unsalted butter in my recipes.
  • I always use a meat thermometor to test for doneness when cooking meat.
  • When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.