We’re not going to talk about the absolute disaster that was the NY Giants yesterday. It’s Monday. Things are bad enough. Let’s talk about something good instead, like this Cheesy Sausage & Peppers Pasta I made in partnership with T-Fal ProGrade Cookware!
Here’s how this happened:
I love sausage & peppers.
I love mac n cheese.
I have combined the two to make a lovechild, and it is GRAND.
I actually have made sausage & peppers mac n cheese before, but this version is a bit different. It’s also a LOT easier. I love mac n cheese, but making a roux, the cheese sauce, and all that jazz…sometimes I just don’t have the patience.
This is an easy, ONE POT MEAL that you can make with these new T-Fal pans that require MINIMAL effort for cleanup. The Thermospot technology lets you know when the pan is at optimum heating temperature to lock in the flavor of your food, and it is the BEST nonstick pan I’ve ever used. Seriously. The cheese sauce was no match for the T-Fal pan – it slid right out and cleanup was a breeze. If you’re like me, you’ll be screaming at the TV and eating out of your lap in no time.
Well, not literally out of your lap, but out of a bowl in your lap.
Cheesy Sausage & Peppers Pasta
- 2 tbsp extra virgin olive oil
- 2 sweet Italian sausage links
- 1 sliced medium-large yellow onion
- 1-2 sliced peppers (I used 2 but they were small)
- 1 can diced tomatoes
- 1 can tomato-water (use same Diced Tomatoes can and don’t rinse)
- 1 tbsp tomato paste
- 1/2 tsp Kosher salt
- 1/4 tsp dried oregano
- 1 tbsp chopped fresh basil
- 1 cup cheddar, shredded
- 2/3 cup Gruyere, shredded
- 1 cup dried cavatappi pasta (or whatever short pasta you like)
- Parm for grating on top (optional)
- Heat T-Fal Pro Grade Cookware deep saute pan over medium-high heat. Add the olive oil and heat 1 min. Add sausages. Cook until golden brown on all sides (don’t worry if they’re not cooked through, they will fully cook later).
- In the same pan, add the onion and peppers. Cook 3-4 mins until translucent. Add salt and oregano and stir to combine.
- Add garlic and cook 1 more minute, being careful not to burn it.
- Add tomato paste and basil. Stir together.
- Add can of diced tomatoes and the can of tomato-water. Bring to a slight boil.
- While the tomato sauce is heating up, slice the sausages in 1-inch thick pieces. Add them back into the sauce and cook for 5 mins. The sauce should be bubbling slightly and have a bit of an orange color on top.
- Add the dried pasta and make sure it is submerged in the sauce. Cover the pot and let boil/cook for 8 mins.
- Lower the heat slightly and add in the cheeses, stir until thoroughly combined and the cheese has melted into an even, light orange sauce.
- Serve in bowls and top with more fresh basil and grated parmesan cheese. TOUCHDOWN.
This post is sponsored by T-Fal. All opinions (and bad jokes) are my own.