Sausage & Peppers with Bell Pepper Trio Linguine

Serving Size:  4-6


1 lb. Pappardelle’s Bell Pepper Trio Linguine
3 sweet Italian sausage links
3 hot Italian sausage links
6 bell peppers, any combination of red, yellow, and/or orange, sliced
9 cloves garlic, smashed, peeled, and roughly chopped
6 onions, sliced
Oregano, to taste
Basil, to taste
3 tablespoons tomato paste
2-1/4 cups white wine
1-1/2 cups red wine
1/2 cup water
Provolone cheese, to taste


  1. Heat a heavy bottomed saucepan over medium heat, adding just enough oil to cover the bottom. Lightly prick each sausage with a fork, then place in hot pan; sear until each side is brown and caramelized. Remove from pan and set aside. Slice when cool enough to handle.
  2. Add peppers, garlic, and onions to the same pan, seasoning with salt, pepper, oregano, and basil to taste. Increase heat to medium-high and cook until golden brown. Add tomato paste, stir, and deglaze pan with white wine; when wine is almost evaporated, add red wine and water and return sausages, with juices, to the pan. Reduce heat to low and simmer for at least 30 minutes and up to 1 hour if time allows.
  3. Meanwhile, bring a pot of salted water to a boil; add pasta and cook until al dente, 8-12 mins, saving the pasta water. Add cooked pasta to sausage and peppers, provolone cheese to taste, and a ladle of pasta water. Toss together and serve.