Ziti Peperonata with Hot Sausage
Find more fantabulous recipes, tips and tricks at www.thekitchenwhisperer.net. Also, join our TKW Family on Facebook, Twitter, Pinterest and Instagram
- Yield: 4-6
Ingredients
- 1 28 oz can Redpack Crushed Tomatoes in Puree
- 1 28 oz can Redpack Tomato Puree
- 1 12 oz can Redpack Tomato Paste
- 1 (each) whole red, orange and yellow bell pepper (3 peppers total) sliced into 1/4-1/2” chunks
- 1 medium sweet Vidalia onion sliced into 1/4” pieces
- 1 1/2 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 1/4 teaspoon dried oregano
- 1 teaspoon dried basil
- 2–3 tablespoon olive oil
- 6 hot sausage links
- 16 ounces cooked ziti
- *1 cup reserved pasta water
- 8–12 large fresh basil leaves, chiffonade cut (sliced into small ribbons)
- Freshly grated Grana Padano or Parmigiana Reggiano cheese
Instructions
- In a large skillet over medium heat, add 1 tablespoon of oil and the hot sausage links. Cook on each side for 3-5 minutes or until browned. Remove from the pan, set aside and add the rest of the oil to the pan.
- To the pan, add in the onions and 3 types of peppers. Sauté for 1 minute then add 1/2 teaspoon of salt, 1 teaspoon of oregano and 1/2 teaspoon of dried basil. Stir and continue to sauté for ~6-8 minutes or until the onions and peppers just start to soften.
- To the pan, add in the Redpack Tomato Paste and stir. Cook for 2-3 minutes or until you can “smell” the tomato paste starting to cook. It will develop a deeper tomato smell. However, do NOT burn as it will make the dish bitter.
- To this add the Redpack Crushed Tomatoes in Puree, Redpack Tomato Puree, rest of the salt, pepper, oregano and dried basil. Stir to combine. Cook for 2 minutes.
- While the sauce is cooking cut the seared hot sausages into 1” slices then place these into the sauce, stir. Place a lid partially covering the pan as you will want the steam to escape. Reduce the heat to low and allow to cook for 45 minutes. Stir a few times while cooking as to ensure it doesn’t burn.
- After 45 minutes, remove the lid and allow to cook for 15 more minutes. If the sauce it too thick for your liking, pour in a little of the reserved pasta water to thin it out until the desired consistency is achieved. I didn’t add any as I like a thick sauce that hugs the pasta.
- After 15 minutes, shut the heat off, remove the pan from the stove, add in the fresh basil slices and stir.
- Place a portion of the cooked ziti on a plate, ladle on the Ziti Peperonata with Hot Sausage and top with grated Grana Padano cheese.