Smoked Sausage Supreme

Smoked Sausage Supreme

  • Prep Time: 25 mins
  • Total Time: 45 mins
  • Servings: 6-8

    • About This Recipe

    “It’s a different from the everyday at home pasta. Very colorful. Great dish to serve to company.”

    Ingredients

  • 1packagesmoked sausage( I Like Hillshire Farms)
  • 1 (16ounce) boxespenne or 1 (16ounce) boxes bow tie pasta
  • 2red bell peppers, sliced into strips
  • 2yellow bell peppers, sliced into strips
  • 2orange bell peppers, sliced into strips
  • 2largered onions, sliced into 1/4 inch rounds
  • 1/2 cupcapers
  • 2tablespoonsolive oil
  • 4 -6clovesgarlic, minced
  • chopped fresh basil
  • salt and pepper
  • asiago cheese orparmesan cheese, grated

    • Directions

  • Cook Pasta according to package instructions and drain.
  • Slice the smoked sausage and cook in the microwave for 2-3 minutes.
  • Drain off grease and set aside.
  • In a large frying pan, heat the olive oil over medium-high heat.
  • Add in the onions and cook till translucent.
  • Add in the all of the peppers and continue to cook till just tender.
  • Cut heat down to medium.
  • Add in the saugage, garlic, basil and capers.
  • Cook another 2-3 minutes.
  • In a large bowl, combine the pasta and the sausage/pepper mixture.
  • Top with grated cheese.
  • Serve with a ceasar salad, hot bread and a good red wine!
  • Great in the summer when peppers are not as expensive!

    • Reviews

  • “I know that my DH becomes fearful when I start thinking because he believes that it might inevitably include him doing something…like work. Well, too bad because I had a plan. I loved the idea of this recipe except I didn’t want to serve it over pasta. My idea was to “wrap” it! I had DH crank up the side burner on the BBQ pit, follow your instructions, but cook the vegetables in a wok. We then rolled the mixture in flour tortillas for a most delicious lunch alfresco. Uh huh, who’s that who said my ideas are dangerous?”

  • “Very very tasty – I would never have thought to add capers – excellent taste blend.I did not use pasta just had it plain – still wonderfulThanks for posting”

  • “Just looking for something easy to do for dinner last night and had smoked sausage in the freezer. This was very good. I increased the fresh basil and added fresh tomatoes as well. Hubby loved it after a hard day at work. I love recipes like this one. Thanks a bunch!”

  • “I followed this to a “T”! My hubby compared it to Olive Garden. and took left overs to his friends at work. I thought it was wonderful. Thanks for posting.”

  • “Very good!I tried it with Lemon-Pepper Penne pasta.It complements the capers and peppers very well.”

  • “This was a very good way to use smoked sausage. I really liked the peppers and garlic in this, a nice complement to the salty sausage. I reduced the capers to about 1 tbsp (can’t really imagine using a half cup of them), and threw in 10 oz of sliced mushrooms because I had them on hand.I did feel like something was missing… I think next time I’d use more fresh basil (recipe didn’t say how much), and I think some fresh oregano would be nice too. Thanks for posting!”

  • “Really really good, I was in a hurry so I threw in a bag of stir fry veggies (red, yellow and green peppers and onions.I added extra onion and used 2 packages of smoked sausage cause my hubby loves it.Was delicious and will definately make again.”

  • “I have been making this for years.We enjoy it with light turkey sausage and we add 1/8 teaspoon of ground cayenne pepper and we go heavy on the fresh ground black pepper.YUM!”

  • “We loved this, I almost fought my son for the leftovers, I guess I shouldn’t have cut the recipe in half. We didn’t have capers so we didn’t use them and it was great anyway. Thank you.”

  • “This was great.I omitted the bell peppers, but followed the rest of the recipe exactly.It was very good and I will be making again.Perhaps next time I will make a cream sauce instead of an olive oil based sauce.Thanks for the easy weeknight recipe.”

  • “Very good! I cut the recipe in half and had plenty for 4 large servings. Definate keeper! Quick, easy and very little mess!! Thanks for sharing!”

  • “Oohhhh….this one sure is a keeper!When cutting all the vegetables I thought there was going to be a bit too much of the peppers and onions, but what a wonderful surprise!This is simply delicious!Wouldn’t change a thing!This recipe makes a lot, but don’t worry as it will disappear fast!”

  • “Very, very tasty.I only used two peppers and one onion, so the balance was a bit different – maybe pasta-heavy, but that’s my family’s taste.I will surely make this one again.”

  • “Great middle-of-the week easy-to-make supper dish. I never tried capers before but enjoyed the distinctive delicious flavor they added to this one dish meal. The onlychanges I made to the recipe was that I used green instead of orange peppers and I added one zucchini (sliced) to the green peppers. Although I followed the ingredients fairly closely this is a very easy dish that is very adaptable to whatever vegies are in the fridge. Thanks Dana for posting this easy-to-make keeper recipe. I will definitely be making this recipe again.”

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