At the end of summer in the midwest means lots of garden fresh veggies such as tomatoes and peppers. In my hometown Hudson, WI we even throw a festival to celebrate the abundance of fresh produce. Our town has a history of Italian immigrants who migrated here which have helped shape this festival to what it is today called “The Pepper Festival”. You can expect lots of of Italian classic foods but some you may not have heard of such as the “Hot Dago” sausage & beef patty covered in tomato sauce, served with a side of bread and make sure you get a side of the peppers! This recipe is inspired by all of this and of course my father. He has a garden full of peppers and tomatoes and really nothing tastes better than fresh veggies from the garden. I don’t what it is but the taste is incomparable. The hot peppers cooking in the tomato sauce adds tons of flavors, spice and the aroma while its cooking is so mouthwatering.
Spaghetti with Hot Peppers & Sausage
- Large Sauce Pan
- Sauce Pan
- 1 pound spaghetti noodles cook per instructions on box
- 1 pound cooked hot sausage drained of fat
- 1 28 oz canned San Marzano tomatos crushed
- 5 hot banana peppers chopped and deseeded
- 1/4 cup yellow onion chopped
- 4 cloves garlic minced
- 2 tbsp fresh oregano chopped
- 4 tbsp parmigiana reggiano grated
- 1 tbsp olive oil extra virgin
- In a large saucepan add the olive oil and onion. Saute over medium-high heat for 2-3 minutes. Next add in the garlic and saute for another 1-2 minutes.
- Add in the crushed tomatos to saucepan and lower heat to a simmer.
- In a large pan cook the sausage over medium heat for 3-5 minutes or until no longer pink. Drain the fat and set the sausage aside.
- Meanwhile, cook the pasta in a large pot of boiling salted water, stirring constantly until al dente.
- Add the hot diced banana peppers and sausage to the sauce. Cook until peppers are tender or around 15 minutes.
- Add spaghetti to the sauce and top with parmigiana reggiano and fresh oregano.