Sunday Pasta®:Creste di Gallo con Peperoni e Salciccia (Red Peppers and Sausage)

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Technology has certainly made it easier for people to share recipes.  To wit, this blog would not have been possible just 15 years ago.  But when it comes to pasta, I blame the Internet for stifling creativity.  For example, there are over 400 shapes of pasta, but I doubt there’s been a new one created since Google was launched.  As proof, I point to a certain pasta called creste di gallo, featured in this week’s recipe.  Do you really think that the person who first thought to make pasta in the shape of a rooster’s crest had access to the Internet?  Hardly! There was only time and nature for distraction.  And so, as I sit here eating a delicious bowl of creste di gallo, I wonder if all the connectivity is worth it.  In the end, I say yes because one day I hope to write about  pasta shaped like keyboards and mice and modems. I want to eat USB’s al pesto.  So lay down your mouse for a minute and get back into the kitchen.  Art can imitate technology and taste good too.  And you can help.

Check out our wine pairings to compliment this recipe and our About post that gives a brief history of red peppers (peperoni).

Buon Appetito!
Ed Garrubbo

Sunday Pasta®:Creste di Gallo con Peperoni e Salciccia (Red Peppers and Sausage)

Total Time: 60 minutes

Serves: 4-6

Sunday Pasta<sup>®</sup>:Creste di Gallo con Peperoni e Salciccia (Red Peppers and Sausage)


1 lb creste di gallo (or cavatappi or penne)
1 onion
3 red peppers
12 ounces Italian sausage
1 28 ounce can peeled Italian tomatoes, pureed
3/4 cup heavy cream (optional)
Olive oil
Salt, to taste
Ground black pepper, to taste
Pecorino cheese, grated


Wash and cut the peppers into bit sized pieces. Dice the onion. In a large skilled, sauté the onions and peppers until they begin to soften. Remove the sausage from its case and add to the vegetables, breaking the sausage apart with a fork. When the sausage is cooked through, and the onions are golden, add the tomato puree, and salt and pepper to taste. Cook over low heat for about 30 minutes until reduced, and then add the cream. Cook for an additional 10-15 minutes until further reduced.

Meanwhile, bring a pot of salted water to a boil, and cook the pasta until just shy of al dente. Drain the pasta and add it to the tomato mixture. Stir together over low heat for about a minute. Serve immediately with a sprinkle of Pecorino cheese.

Edwin Garrubbo

Edwin Garrubbo

Ed Garrubbo has been studying, cooking, searching for, and thinking about la cucina italiana for as long as he can remember. He cooks a wide range of Italian dishes, but loves his pasta most. He visits restaurants, cooking schools, markets, and food artisans across Italy, and wherever Italians practice their craft. He is a member of the Accademia Italiana della Cucina, and is a citizen of both the United States and Italy.

2 Responses to Sunday Pasta®:Creste di Gallo con Peperoni e Salciccia (Red Peppers and Sausage)

  1. Anonymous says:

    I’m really not sure what makes creste di gallo such a great past but wow it really is tasty, so simple but such a wonderful texture.
    I’ve tried it in a red sauce with homemade Italian sausage but it is even better in a white wine cream sauce along with a touch of hot pepper flakes with sauteed onion and roasted garlic topped with shredded parm. The best find in quit awhile!!

    Take care and enjoy!

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