Spicy Sausage Pasta with Peppers


I have bad luck with growing peppers, and this year seemed to be no different. About a month ago, my pepper plants again looked ill. Fortunately then my in-laws were visiting, and Melvin helped me tend to them. As I’ve written before, Melvin has a green thumb like no other (examples: his sweet potatoes and cabbage). So maybe it was the fertilizer that made my peppers grow this year, but I like to think it was his “Melvin Magic” that finally did the trick.


1 lb rotini pasta
1 lb spicy sausage
3 Cubanelle peppers, chopped
1 onion, chopped
1 clove garlic, minced
2 T lemon juice
Olive oil
Parmesan cheese
1 c cherry tomatoes, halved


First, set a pot of salted water to boil on the stove. In a saute pan on medium-high heat, add 2 T olive oil. Next add the pan sausage, and cook thoroughly. Once cooked, dump on a paper towel on a plate to drain the excess grease. Don’t clean the skillet, and put it back on the heat, but turn to medium. Add the chopped peppers, onions, and garlic. Start cooking the pasta at this time, and follow the instructions on the bag. Cook the vegetables for about 5-7 minutes. Then throw in the tomatoes and lemon juice. The acid from both will make the brown bits from the pan come off into the vegetables, which adds great flavor. Add the sausage back to the mix to reheat. Drain the pasta when ready. Combine, drizzle with olive oil, and sprinkle with Parmesan and S&P. Enjoy!


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