Ingredients
Method
- Cook the pasta for 2 minutes less than the package directions. Drain and set aside.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the onion, garlic, and jerk marinade. Sauté for 2 to 3 minutes, until fragrant and the onion begins to soften.
- Add the sliced sausage and bell pepper. Stir well to coat everything with the seasoning and sauté for a few minutes.
- Pour in the coconut milk, reduce the heat to medium, and bring to a gentle simmer. Cook for about 10 minutes, stirring occasionally, until the coconut milk begins to reduce.
- Add the pasta and continue to simmer, stirring occasionally, until the coconut milk has reduced and the sauce is thick enough to coat the pasta.
- Stir in the salt, black pepper, and basil. Cook briefly, just until the basil wilts.
- Remove from the heat and serve hot.
Nutrition
Notes
- For a colorful dish, use half of two different colored bell peppers instead of one whole pepper of the same color.
- If using coconut cream instead of coconut milk, dilute it with water until it reaches a consistency similar to full-fat coconut milk.
Recipe Printed From ThisBagoGirl.com
