Magic Sausage & Peppers

  1. 1.
  2. Put water on to boil for the pasta.
  3. 2.
  4. In a large skillet, heat the olive oil and butter over medium high heat.
  5. 3.
  6. While it heats, dice the onion and mince the garlic.
  7. Try not to cry.
  8. It wont be long before you are eating deliciousness.
  9. 4.
  10. Once the butter is melted, add the diced onion.
  11. 5.
  12. Allow the onion to cook down and become translucent, brown even.
  13. Mmmmm.
  14. I love those brown tidbits in the bottom of the pan.
  15. 6.
  16. While this is happening, slice the sausage into bite size pieces.
  17. 7.
  18. Turn down the heat to medium and add the garlic.
  19. Stir it around so it browns.
  20. DONT let it burn!
  21. Take the pan off the heat if you must!
  22. Or add more oil or butter.
  23. Because whats better than that?
  24. 8.
  25. After a minute or two of browning the garlic, add the pieces of sausage.
  26. Put the lid on the pan and allow the sausage to cook.
  27. 9.
  28. By now, the water should be boiling for your pasta.
  29. Add olive oil and/or salt to your water...
  30. If youre into that sort of thing.
  31. Then, add the pasta.
  32. Stir it around and turn the heat down to medium.
  33. 10.
  34. Dice the Bell peppers.
  35. As I said, I am not a fan of the green ones, but you can use whatever you like... Dont worry, I wont come after you.
  36. And I dont think Ree will mind at all.
  37. 11.
  38. Go back to the sausage.
  39. It should be a little pink now just in the middle.
  40. If so, add the peppers.
  41. Allow them to brown a bit.
  42. 12.
  43. Check you pasta.
  44. You want it al dente.
  45. You are going to be adding it to the sausage o deliciousness and it will cook more so dont fret.
  46. When its ready, drain the pasta and set aside.
  47. 13.
  48. Now, go back to the sausage.
  49. Everything should be cooked and ready to go.
  50. Turn the heat to just above medium.
  51. Add the vinegar and wait for it to bubble.
  52. 13a.
  53. *HINT* You may want to add a full cup of vinegar.
  54. This creates for a tangier dish.
  55. Trust me that the recipe is VERY forgiving.
  56. If you make a mistake and add to much, just let it cook down a bit after seasoning and add a dibble dabble of more sugar.
  57. 14.
  58. Once the vinegar is bubbling, add the sugar, cracked red & black pepper, and the salt.
  59. Stir it around.
  60. Get the bits of heavenly brown things off the bottom of the pan.
  61. Mix it all together.
  62. 15.
  63. Taste it.
  64. Does it taste good to you?
  65. Then youre good!
  66. Does it need more salt?
  67. More sugar?
  68. Have your way with it.
  69. Just because this is I like it, doesnt mean you have to, too!
  70. 16.
  71. Okay, once you are satisfied with the flavor, add the drained pasta and mix together.
  72. You should not have tremendous amount of liquid, but enough to coat the pasta and pour over the final dish.
  73. 17.
  74. Serve with fresh bread and butter.
  75. YUMMY!

olive oil, butter, white onion, clove garlic, italian sausage, pasta, bell peppers, vinegar, sugar, black pepper, pepper, salt

Taken from tastykitchen.com/recipes/main-courses/magic-sausage-peppers/ (may not work)

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