If you like your pasta both savoury and sweet, this Sausage Aglio Olio with Mixed Bell Peppers recipe is the one to cook.
- 2 servings spaghetti
- 3 cloves garlic chopped finely
- 3-4 small sausages chopped (I used Johnsonville sausages as they were very salty)
- 1 cup mixed bell peppers sliced thinly
- Some salt to taste
- Some pepper to taste
- Olive oil
In a large pot of salted boiling water, cook spaghetti. When it’s done, pour the spaghetti into a strainer and run it under cold water for about 2 minutes. You may want to add a dash of olive oil into the spaghetti so it won’t stick, then toss it gently and leave it aside.
In a heated frying pan, add oil. When the oil is hot enough, throw in the garlic. Fry till there is a layer of light brown crust. Remove the garlic from the pan and allow it to continue cooking in its own oil.
In the same pan, throw the chopped sausages in to fry. Once they are thoroughly cooked, remove the chopped sausages from the pan and set aside.
Now, add a dash of oil into the hot pan. Throw in the mixed bell peppers and stir-fry them. Add about 1/2 tsp of salt and continue frying the bell peppers till they are cooked. Taste a bell pepper to see if it needs more salt. If so, add more salt. If not, remove the cooked bell peppers from the pan and set aside.
In the same heated pan, place the cooked spaghetti into the pan and quickly stir. As it’s already coated with some olive oil, there is no need to add more oil into the pan. Only add more oil if you see the spaghetti starting to stick to the pan.
Add the cooked garlic, bell peppers, and sausages into the pan as well. Using a pair of tongs, gently toss everything together. Add a little salt and pepper to taste. Remove the pan from the heat and serve.
*Usually, the traditional aglio olio does not condone the addition of cheese. However, if you like your pasta a little cheesy, I would recommend adding some grated parmesan or even crumbled feta.