Recipe: Merguez, Bell Pepper And Onion Pasta
This pasta is one of my recent obsessions – merguez, bell pepper and onion pasta. The one thing I love the most about the whole dish is the sauce. It’s one of those that is still thick enough to cling on to every last millimeter of the pasta but at the same time it’s still creamy and luxurious. And the taste, let us not forget the epic taste of the sweet bell peppers with the rich tomato sauce and the spicy sausage. Perfect!
- 1 red bell pepper
- 1 green bell pepper
- 1 big yellow onion
- 3 merguez sausages
- 200 g crushed tomatoes
- 1 glass red wine
- 1/4 glass balsamic vinegar
- 1 beef stock cube
- 2 tbsp onion powder
- 4 cooked portions pasta
Start by slicing both the bell peppers, the onion and the sausages thinly. In a pan on medium-high heat fry the sausages to give them some color before adding in the bell peppers, onion and onion powder.
Fry the vegetables and sausages for 3-4 minutes so they start to soften before pouring in the red wine and balsamic vinegar. Let it deglaze the pan and start reducing before pouring in the crushed tomatoes and stock cube. Simmer for around 5 minutes. When the sauce have reduced down and the bell peppers are cooked through toss the pasta with the sauce and allow to absorb the flavors for a minute or so before serving.
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