No ImagePasta with Sausage, Tomatoes and Roasted Peppers

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  1. Lisa

    This is the perfect mid-week dinner option! I made this for my family last night, and made a separate version without the sausage for my daughter who is a vegetarian. Both were excellent and everything was ready in less than an hour. Thank you for the terrific recipe Elise!

    xxxxxyyyyy

  2. Judy

    We loved this recipe! Best new dish I’ve tried in a long time.

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  3. Claire

    made this tonight and it was fantastic!!

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  4. David

    I made this last night. It was delicious. I used mostly plum tomatoes from our garden, since that’s what we had. They were very meaty and not very juicy. I didn’t have any roasted peppers (or ones to roast) so I left them out, but added a finely chopped jalapeno for some kick. I used hot italian sausage which I took out of the casings and broke up into small, marble sized pieces. I didn’t use capers as neither of us like them. I added 1/2 tsp of salt to compensate for the lack of capers and about 1 tsp of fresh ground pepper when I put in the tomatoes and basil (also fresh from the garden) which I chiffonaded. While it was not “saucy”, which I usually prefer, this was amazingly delicious. It was like eating at Olive Garden or even a higher end Italian restaurant.

  5. Peter

    Made this as directed but with shrimp as suggested and thought it was terribly bland. There’s no “There” there! Maybe will try the sausage version someday.

    Hi Peter, I’m thinking that if you use shrimp you probably need to add some herbs or spices, or even chili flakes. Sausage has a lot of added seasonings. ~Elise

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