Sausage and Peppers Pasta Recipe
User Reviews
4.4
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
736 kcal
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Course
Main Course
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Cuisine
North American
Sausage and Peppers Pasta Recipe
Description
Sausage and Peppers Pasta Recipe features kielbasa sliced on the diagonal, cooked together with diced red bell pepper, yellow onion, garlic, and halved grape tomatoes. The combination is simmered with chicken broth and whole milk, creating a creamy cooking liquid that the rotini pasta cooks right in. This one-pot method infuses the pasta with savory sausage flavors and a gentle heat if cayenne is added. Finishing the dish with freshly grated Parmesan cheese contributes a nutty touch and smoothness. The resulting pasta has tender noodles coated in a slightly thickened, flavorful sauce with the soft vegetables and savory meats integrated throughout.
The recipe relies on stovetop techniques starting with high-heat sautéing of sausage and vegetables to develop color, followed by simmering to gently cook the pasta to al dente. Optional garnishes such as chives or parsley add a fresh herbal note once plated. Serving this dish warm with garlic bread complements its comforting qualities.
According to provided notes, leftovers can be stored in an airtight container refrigerated for several days or frozen for 1-2 months. Reheating with a little added water or broth helps loosen the sauce to maintain its texture and avoid dryness.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 kielbasa 13 oz; sliced on diagonal into coins
- 1 red bell pepper diced
- 1 yellow onion diced, small
- 3 cloves garlic minced
- 1 cup grape tomatoes halved, or cherry tomatoes
- 2 cups chicken broth
- 1 cup milk whole
- 1/2 pound rotini pasta
- 1/8 teaspoon cayenne pepper optional
- 1 teaspoon black pepper freshly ground
- 4 ounces Parmesan Cheese grated
- chives or parsley; optional garnish
Instructions
- Heat a large skillet over high heat. Once hot, add the olive oil and swirl to coat the pan.
- Add the kielbasa, red pepper, and onion, and sauté until browned.
- Then, add the garlic and tomatoes and sauté for 30 seconds.
- Add the chicken broth, milk, pasta, cayenne pepper (if using), and black pepper. Stir well and bring to a boil.
- Cover, reduce the heat to low, and simmer for 12-15 minutes or until the pasta is al dente. Remove the cover and turn off the heat.
- Stir in the grated Parmesan cheese.
- Optionally, garnish with chives or parsley. Serve hot. You can also serve this with a slice of garlic bread.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for 1-2 months.
- To reheat frozen pasta, thaw in the fridge, then warm on the stovetop or microwave adding a splash of water or broth to prevent drying.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 736 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 736kcal | 37% |
| Carbohydrates | 74g | 25% |
| Protein | 40g | 80% |
| Fat | 30g | 46% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 42mg | 14% |
| Sodium | 28733mg | 1197% |
| Potassium | 811mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 29g | 58% |
| Vitamin A | 1466IU | 29% |
| Vitamin C | 51mg | 57% |
| Calcium | 663mg | 66% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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