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The Four Graces

Food & Wine Paring


Spring Pasta

Recipe Date:
June 1, 2015
Cook Time:
Imperial (US)
  • 3 tbsps olive oil
  • 1 onion, diced
  • 8 tomatoes, cut up in quarter size pieces {I love heirlooms or tomatoes on the vine... if they are small maybe add a couple more}
  • 1 yellow pepper, cut up in 1
  • 2 red pepper, cut up in 1
  • 1 orange pepper, cut up in 1
  • 1/2 jar Kalamata Olives in oil, strained and cut down the middle
  • 1 package of chicken sausage, cut up {this is optional}
  • 2 cups english peas
  • 1 box of Rotini {spiral pasta}
  • 1 bunch of basil, chopped up
  • 1 container of Fresh mozzarella, cubed
  • salt & pepper to taste

In a hot saute pan over medium put in your olive oil and onions. Once the onions start to get translucent add the tomatoes, peppers, olives, and sausage. Cook this down for about 30 minutes. Once the sauce is almost ready add the peas and salt & pepper.

The key to this sauce is for it to stay really fresh. I really like it when the peppers are not too cooked but still have a fresh crisp taste, which is why I like to add the peas at the end.

In a pasta serving bowl pour the sauce over the pasta and then let your family/ guests fix their pasta with the basil and mozzarella on the side.