Sweet Pepper & Sausage Pasta with Opa's Country Blend - Opa's Smoked Meats

Sweet Pepper & Sausage Pasta with Opa's Country Blend

Opa’s Smoked Meats  •  Small Batch. Craft Made. German Tradition Since 1947

Sweet Pepper & Sausage Pasta with Opa's Country Blend

Opa's Smoked Meats
Servings

4

Prep Time

10 minutes

Cook Time

30 minutes

Cuisine

Italian

Category

Main Course

The secret to this pasta is patience with the peppers. You want them soft, sweet, almost jammy — the kind of deep caramelization that only happens when you leave them alone long enough to do it right. Opa's Country Blend Smoked Sausage gives the skillet its backbone: beef and pork, classic smoke, the same German spice blend that runs through every Opa's link. It brings depth without fighting the peppers for attention. This is the weeknight dinner that earns a permanent spot in the rotation.
Sweet Pepper & Sausage Pasta with Opa's Country Blend

Ingredients

  • 1 package Opa's Country Blend Smoked Sausage, sliced into 1/4-inch rounds
  • 2 tbsp olive oil, divided
  • 1/2 sweet onion, thinly sliced
  • 2 red or yellow bell peppers, thinly sliced
  • 3 cloves garlic, thinly sliced
  • 2 tbsp tomato paste, divided
  • 1 tsp light brown sugar
  • 1 tsp dried oregano
  • 1 tsp balsamic vinegar
  • 8 oz rigatoni, penne, or fusilli
  • 1/2 cup reserved pasta water, plus more as needed
  • Kosher salt and freshly cracked black pepper
  • Toasted breadcrumbs, Parmesan, and chopped basil for serving

Directions

  1. Brown the sausage. Cook the sliced Opa's Country Blend in a large skillet over medium heat for 4-5 minutes until the edges are golden. Transfer to a plate. Leave the rendered drippings in the pan.
  2. Start the pasta. Bring a pot of well-salted water to a boil and cook the pasta to just shy of al dente. Reserve 1/2 cup pasta water before draining — the starchy water is what lets the sauce cling to the noodles.
  3. Caramelize the peppers. In the same skillet, add 1 tablespoon of the olive oil. Add the onion and peppers and cook over medium heat for 15-18 minutes, stirring occasionally. You're looking for deep color and jammy texture, not a quick sauté. This is where the dish gets its soul. If you're tempted to turn the heat up, don't.
  4. Build the sauce. Add the remaining tablespoon of olive oil, the sliced garlic, and 1 tablespoon of the tomato paste. Cook 1-2 minutes until the tomato paste darkens and smells sweeter. Stir in the brown sugar, oregano, balsamic vinegar, and the remaining tomato paste. Season lightly with salt and pepper.
  5. Combine. Return the sausage to the skillet. Add the pasta and 1/4 cup of the reserved pasta water. Toss until everything is glossy and coated, adding more pasta water a splash at a time until the sauce clings to the noodles instead of pooling at the bottom of the pan.
  6. Serve. Top with toasted breadcrumbs, a generous grating of Parmesan, and chopped basil.
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