My mom was once a Pampered Chef consultant. So, I have basically their whole library and catalogue. I’m spoiled with kitchen gadgets. I don’t mind.
Back on track, though.
I have texture issues with peppers. I don’t know how to explain it, but I’ve just never been able to eat them. I like the flavor, but the texture just grosses me out. I was talking about this issue with my friend Tiffany (You’re famous, AGAIN!), and she mentioned her husband had the same texture issue. However, he could eat red and yellow peppers if they were cooked right.
Hm. Interesting. I decided to give it a go, and YUM! I actually enjoyed them! This just opened up so many possibilities for me.
I should note that, when reheated, the leftovers had the weird green pepper texture I can’t handle. At least I know I can eat them fresh, though!
Toasted Angel Hair with Sausage and Peppers
1 Pound Italian Sausage
2 Medium Bell Peppers
12 Ounces Uncooked Angel Hair Pasta
3 Cloves Garlic, Minced or Pressed
5 Cups Chicken Broth
1/2 Parmesan Cheese
1 Tbsp Dried Basil
Place sausage into large skillet and cook until no longer pink. Make sure to break it into small pieces. Remove from skillet when finished.
While sausage is cooking, dice the bell peppers after removing the seeds.
Add the angel hair to the skillet and toast for 8 to 10 minutes, or until it’s a golden brown color. Turn it every 2 minutes to prevent burning.
Once the pasta is toasted, add the broth, garlic, peppers, and sausage to the pan.
Bring to a boil, cover, and allow to simmer vigorously for 5 to 6 minutes, or until the pasta is tender.
Once done, remove from heat and stir in basil and parmesan cheese. Enjoy.
I used lean turkey sausage and Smart Taste angelhair. This whole recipe ended up having 2000 calories. Divide it up however you want: 5 servings would have 400 calories each, 6 would have 334 calories. It just depends on how hungry you are.