This recipe comes originally from Marcella Hazan's book "Essentials of Classic Italian Cooking" The sausages the recipe suggests are Italian sweet sausages. I use a very herby sausage, made by my local butcher in Shoreham as my alternative. I also make no appologies for using tinned tomatoes - life is too short to skin and seed tomatoes!
The ingredients are:
3 peppers (2 red 1 yellow or vice-versa)
Olive oil enough to cover the bottom of your pan 1/2 cm or 1/4 inch
I medium onion chopped
Small tin chopped tomatoes
Parmesan (some for cooking & some for the table)
Penne roughly 500 grams
First bake the sausages in the oven for about 20 minutes on 180c. While this is happening put the peppers which you have already seeded and cut into halves under a hot grill for a few minutes. Remove any charred skin from the peppers, then cut into pieces roughly 1 inch square (can''t work out what that is in cms).
Remove sausages from oven and slice into 1/2 inch pieces (roughly1cm ish)
Put your pan on a medium heat, add the oil to the pan, then sauté the onion until it becomes pale brown, cook the sliced sausage for a couple of minutes before adding the peppers which need gentle frying for seven or eight minutes. Then add the tomatoes and season well. Let the pan simmer for 20 minutes. Whilst the sauce is simmering cook the pasta. When the pasta is cooked sprinkle with Parmesan and some butter or olive oil and toss thoroughly.