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Community Corner

Pasta with Sausage and Peppers Using Chicama Run Sausage

In this week's edition of Cooking Locally, we bring you a delicious pasta dish using locally made sausage.

Even though I happen to be a vegetarian, I know that most of you aren't. That's why periodically, I'm going to have guest cooks make meals that I ordinarily wouldn't. This week, Luke Heidelberger brings us pasta with sausage and peppers using Italian sausage from Chicama Run Farm.

Chicama Run sells grass-fed Angus beef, pasture-raised pork, lamb, goat and poultry. They also offer free-range eggs. Chicama Run started as a tiny family business when former computer store owners Dana and Joe sold their home in Leesburg and moved to a former llama farm in Purcellville.

What started with two cows and a handful of chickens quickly blossomed into a full-fledged farm. Not only can you buy their meat and eggs at the Leesburg Farmer's Market, but you can also sign up for cow or goat milk herd shares directly through their website.

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Last week at the Farmer's Market, we purchased some of Chicama Run's Italian sausage, and made a classic sausage and peppers dish. It's a hearty meal, great for your next family dinner.

Pasta with Sausage and Peppers Using Chicama Run Farm's Sausage

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  • 1 lb. Fresh Mild Italian Sausage Links
  • 2 1/2 lbs. Roma Tomatoes
  • 1 Medium Sized Yellow Onion
  • 4 Cloves Garlic
  • 1 Red Bell Pepper
  • 1 Green Bell Pepper
  • 8 oz. Dry Rigatoni
  • 2 tbs. Olive Oil (not EVOO)
  • 1 tbs. Thyme
  • 1 tbs. Oregano
  • 1 tbs. Basil
  • 1 tbs. Crushed Red Pepper
  • 1 cup Merlot
  • 1 cup Water
  • Parmesan Cheese to taste
  • Salt to Taste

Peel, seed and chop the tomatoes, finely chop the onion and garlic. Heat the olive oil in a saute pan over medium heat.  Add the onions and garlic and cook until they're soft, then add the tomatoes, spices, merlot and water, and allow the sauce to cook down for 2-3 hours.

Once the sauce is ready, start a pan of water for the rigatoni remembering to add the pasta when it begins to boil, then chop the peppers into 1/2 - 3/4" square chunks, and cut the sausage into 1/2" sections.  Cook the sausage in a non-stick frying pan, and set it aside.  Leave some of the fat from the sausage in the pan, and use it to saute the peppers until they are cooked, but still firm.  Return the sausage to the pan and add the sauce, bringing it to a simmer.

Once the rigatoni is cooked, drain the pasta and toss it with the sauce.  You should do this quickly.  You do not want the peppers to get soft.  Serve with shredded Parmesan cheese to taste and light red wine.

Note - The locally produced sausage is leaner than store-bought sausage.  So, you may need to use a little oil when cooking the peppers.

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