This recipe came together trying to replicate something my brother and I once ate in a restaurant. This is fairly close to it.
I don’t make it often because elephant garlic is not always available. And it has a much milder flavor compared to regular garlic. You can do the recipe with regular garlic (swap the elephant garlic for 4 cloves of regular garlic) but the taste will be a lot more bitter.
Olive oil (probably less then ¼ cup in all)
2 italian sausages
1 sweet bell pepper – red, finely diced
1 swett bell pepper – yellow, finely diced
2 elephant garlic cloves, finely chopped
1. Cook the Penne following the instructions on the box
2. In an other pan, put the sausages in cold water and bring to a boil. Skim and trow away the fat floating to the surface. This helps the sausage keep their shape once you slice them and removes some of the fat from them. And, if you do like me and freeze them it ensures that they are fully thawed before slicing.
3. Once the water reaches a boiling point turn down the heat and allow to simmer for 2 minutes or so then drain the sausages and slice. Put in a large skillet with a drop of olive oil.
4. Once the sausages are cooked, remove from the skillet but leave the oil and rendered fat in the skillet.
5. Turn the heat to low and add the garlic. It will drink up the oil. stir around until it becomes flagrant. Be careful, it burns easily!
6. Add the peppers and stir for 2-3 minutes. If you want to deglaze with white wine, now would be the time to do it.