I love sausage and peppers on pasta with a marinara. Whenever I purchase the ingredients I stare at the sausages available…hot or sweet or both. I always go with both. Sautee with the onions and peppers, swirl in the marinara and then toss with the pasta. It adds to the fun when I do not know on each bite whether the sausage will be one of the hots or one of the sweets.
Does anyone else do this or do you keep it mono-spicy?
I do exactly the same thing, and like you I always chalked it up to my indecisiveness. I serve it on polenta. And sometimes I leave out the marinara altogether and just make sausage and peppers with a generous amount of olive oil. Hmmm, time for a trip to the market. Thanks!
not a fan of sausage and peppers with sauce and pasta. however, give me a big loaf of crusty bread with sausage, peppers, onions, and i’m a happy camper. and sometimes, my mother would add some small red potatoes, which was also good.
mmmm . . . it’s been way too long since my last sausage and pepper sandwich. I have some chorizo in the freezer, peppers in the fridge and onions in the pantry. I see a quick stop at the local Italian bakery this week and a sandwich in this week’s rotation.
Always a bonus when someone else is doing the cooking
But this definitelt has to make it into the rotation this week. Bonus: the Italian bakery where I get the rolls has a fantastic almond/chocolate/honey thingy that I haven’t had in a while either.
They are fantastic. And you recall correctly–I’m in the burbs. I never came across such goodies when I lived in the city (my neighborhood bakeries there were German or Jewish).
Always both hot and sweet unless I am using some sort of special sausage. Sometimes I use pasta bur more often crusty bread. Occasionally i incorporate potatoes and rarely add tomato but this is such a versitile combination really anything goes.