Easy Winter Dinner: Sausage and Peppers over Pasta
Brrr, it’s cold outside! We’re back in Park City for a week of skiing, and last night I invited over our dear friends last night to watch college football games after a day of skiing. I made a delicious dish of sausage and peppers served over pasta. This pasta dish is so easy to make and a crowd-pleaser!
Easy Winter Dinner with Friends
Since we’re skiing this week, I am making easy, hearty recipes. Sausage and peppers over pasta is one of my husband’s favorite pasta dishes. But you can also serve sausage and peppers in a hoagie roll too.
I put up Christmas decorations even though we won’t be in Park City for Christmas. However, we will be back in January, and I love keeping them up longer.
I found these cute metal gnomes at HomeGoods and thought they would look cute on my range hood.
Appetizers
I made a charcuterie board for appetizers, and my friend brought smoked salmon with capers over toast.
Sausage and Peppers
Ingredients for Sausage and Peppers
- Italian Sausage: 6 links sliced ( I use both hot and mild Italian sausage)
- Olive Oil: For sautéing.
- Peppers: You’ll need 3 peppers. (I use red and green peppers.)
- Onion: Slice 2 large onions for sautéing.
- Garlic: 4 cloves, minced.
- Italian Seasoning: Combination powerhouse of flavor.
- Diced Tomatoes: One large 28 oz. can (Do not drain.)
- Tomato Sauce: Fifteen ounce can is all you need.
- Salt and Pepper: To taste.
Instructions for Sausage and Peppers
- Cook Sausage: In a large skillet over medium-high heat add the sausage. Cook for 10 minutes and remove and set aside on a plate.
- Vegetables: Add the olive oil to the skillet with the bell peppers and onion. Sauté until tender. Add garlic.
- Combine: Add sausage back to the skillet. Add Italian seasoning, tomatoes, tomato sauce, and salt and pepper.
- Cook: Let simmer until heated through.
- Serve: With pasta
Dessert
I found this decadent chocolate pecan pie recipe from the NY Times but added vanilla to the recipe. Everyone loved it!
Chocolate Pecan Pie
Ingredients
- 1 9 inch homemade pie dough crust (or 1 store bought rolled unbaked pie crust, from a 14 ounce package)
- 2 cups chopped pecans
- 3/4 cup packed brown sugar
- 3 tablespoons all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 4 large eggs
- 3/4 cup Dark corn syrup
- 6 tablespoons unsalted butter, melted
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 3/4 cup bittersweet chocolate chips, melted (I melt the chocolate chips and butter together, then cool it before adding them to the rest of the ingredients )
- whipped cream and/or ice cream, for serving
Instructions
-
Preheat oven to 350 degrees F. Coat a 9-inch pie plate with nonstick cooking spray.
-
Carefully roll out your pie dough and gently press into the pie plate. (Tuck it in with your fingers, making sure it is smooth. Flute or crimp the edges of the crust. No need to pre-bake the crust.)
-
Sprinkle the chopped pecans on top of the dough, spreading them out into an even layer.
-
Whisk together the brown sugar, flour, cocoa powder, eggs, corn syrup, melted butter, vanilla, bourbon, salt, and melted chocolate in a medium mixing bowl. Mix until thoroughly combined and smooth.
-
Slowly pour the mixture over the pecans, making sure everything gets coated.
-
Bake on the center rack for about 45-55 minutes, or until the top is golden brown and the pie appears barely set, depending on your oven. (See note below.)
(After 30 minutes of baking, use a crust protector or cover the edges with foil to prevent over-browning, if necessary. You can also tent a piece of foil over the entire pie if the top is browning too quickly toward the end.)
-
Remove from the oven and transfer to a wire rack to cool completely before slicing.
-
Serve with a dollop of homemade whipped cream and a sprinkle of chocolate shavings.
Bourbon anyone? Mix 2 to 3 tablespoons of bourbon into the filling to make Chocolate Bourbon Pecan Pie.
You might enjoy this post about How to Host a Hygge dinner party.
Until next time!
