It was supposed to be Sunday supper, but we couldn't wait. Hence, lunch!
With 20 minutes and a few basic ingredients, you are on your way. Plus this pasta bowl is a no recipe recipe with plenty of mix and match opportunities.
Since we went to Tuscany (brag!) this summer, I am obsessed with pici – a rustic, starch rich, slow cooking pasta. Seriously, I stowed extra poundage to bring home, only to discover it in a modest specialty shop around the corner. I keep it on hand, but your fave pasta with or without gluten will work. Just know starchier pastas can make a “creamier” sauce.
Get the pasta water started first, to speed meal prep. Using a pre-cooked sausage over fresh can help as well.
2 colored bell peppers, halved and sliced
1 large sweet onion, halved lengthwise and sliced
1 package pre-cooked chicken sausage, flavor tbd, sliced in coins
12 oz. pasta
Handful Basil, torn, cut or whole
Salt & pepper
Options: grated cheese of choice, butter, sliced garlic, add other vegetables at will
Cook pasta according to directions, saving 1 cup cooking water for sauce. Melt the veggies in a generous dollop of olive oil for 8-10, medium heat (add garlic if desired) in large skillet. Salt and pepper. Add sausage, browning and cooking thoroughly. Drain pasta. Combine pasta with other ingredients in skillet. Toss with enough pasta water to make sauce (I used the whole cup this time!). Stir in basil. Add butter if desired, cheese to taste.