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Pair pasta, pears with red peppers

Pasta gets a spicy kick from chicken sausage, peppers and pears.
Pasta gets a spicy kick from chicken sausage, peppers and pears.
Associated Press

As fresh fruits come into their harvest season, so do opportunities to cook them up in original combinations, in addition to just eating them out of hand.

Take pears, for example. There are plenty of crisp, sweet pears available in a variety of shapes and colors. This recipe offers a creative combination of ingredients to tickle the taste buds, and it's a breeze to make — it can be on the table in around half an hour.


(Prep and cooking time 30 minutes)

12 ounces fettuccine

1 pound spicy chicken sausage, cut into 1/2-inch-thick slices

1 tablespoon olive oil

1 1/2 cups white wine or chicken stock

1 1/2 cups thinly sliced red bell pepper

1 Red Anjou pear, cored and cut into matchstick slices

1/2 cup grated fresh Parmesan cheese

Prepare fettuccine according to package instructions.

Meanwhile, in large saute pan over medium heat, saute sausage in olive oil until cooked through and browned; remove sausage from pan and set aside.

Add peppers to pan and saute until slightly tender. Add pears to pan and saute until heated through but still crisp. Remove peppers and pears and set aside. Add wine to pan and bring to a boil, scraping the browned bits from the bottom of the pan. Continue to boil until reduced by half. Add sausage, peppers and pears to the wine or stock and toss to coat.

In a large serving bowl toss the freshly prepared pasta with the sausage mixture. Sprinkle with Parmesan cheese and serve.

Makes 6 servings.

—Recipe developed for AP by the Pear Bureau Northwest