Pasta is one of my favorite things to eat. I love pasta. So I’m always looking for and thinking up new recipes to try. I saw a recipe online awhile back for sausages and peppers in alfredo sauce, which we don’t eat because of the dairy, but that got me to thinking – how about sausages and peppers in some kind of white sauce? So I just threw something together, and it’s been so good that it’s now in our regular rotation. Good thing I wrote it down! I figured I’d share it with all of you too, since who doesn’t like a filling pasta dish in the winter?
1 pound Italian sausage
1 sweet pepper, cut into 1 inch pieces
1 pint of mushrooms, sliced
1 cup soy milk (or milk)
1 cup chicken stock
1 tablespoon onion powder
1 teaspoon garlic powder
1 tablespoon corn starch in 1/4 cup cold water to form a slurry
salt and pepper
1. Saute the peppers and mushrooms until the mushrooms are slightly browned, then set aside.
2. Brown the Italian sausages on all sides. Add the vermouth to deglaze the pan, put the lid on, and simmer on low heat to cook through.
3. While the sausages are browning, cook your pasta and make the sauce. For the sauce, combine the soy milk, chicken stock, onion powder and garlic pepper. Salt and pepper to taste. Bring to a boil, then whisk in the corn starch slurry, stirring constantly until thickened. Put on the lowest flame to keep warm while the sausages and pasta finish cooking.
4. When the sausage is nearly done, add the peppers and mushrooms back to the pan. If you like, slice the sausages (I always find it’s easier to slice cooked sausage than raw) and return them to the pan. Stir in the sauce and simmer for a few minutes to meld all the flavors.
5. Stir the completed sauce into the pasta, and let sit for 5-10 minutes so the flavors really lock into the pasta.
It’s so delicious – and perfect with a nice glass of your favorite white wine.