Sausage & Pepper Pasta
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
8
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Calories
25144 kcal
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Course
Main Course
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Cuisine
Vegetarian
Sausage & Pepper Pasta
Description
This Sausage & Pepper Pasta recipe brings together Italian sausage cooked with vegetable oil to develop a browned exterior while retaining juiciness inside. Bell peppers in green, red, and yellow add sweetness and crisp-tender texture, complemented by sautéed yellow onions and garlic. Diced tomatoes create the tomato base, interlaced with dried basil, oregano, and optional crushed red pepper for subtle heat.
The components simmer to soften the vegetables and allow the herbal aromas to infuse. Meanwhile, rigatoni pasta is cooked just shy of tender and combined with the sausage and pepper sauce, ensuring the pasta absorbs sauce flavors while maintaining a firm bite. This dish embodies a balance of savory sausage, sweet vegetables, tomato tang, and Italian seasoning complexity.
This pasta works well as a family dinner or a casual gathering dish. It pairs nicely with a simple green salad and crusty bread. The sauce has a moderate thickness from the tomatoes, but can be thickened further by substituting diced tomatoes with marinara sauce for denser coverage on the pasta.
For thicker sauce, replace diced tomatoes with about three cups of marinara sauce.Brown sausage in whole links before slicing to develop flavor and texture.Undercook pasta slightly as it will finish cooking when combined with sauce.
Ingredients
- 10 oz. Italian sausage $1.99, hot, sweet, or mild
- 1 Tbsp vegetable oil $0.02
- 2 green bell pepper $1.50
- 1 red bell pepper $1.50
- 1 yellow bell pepper $1.50
- 1 yellow onion $0.85
- 2 cloves garlic $0.16
- 1 oz. can diced tomatoes $1.69, petite
- 1/2 Tbsp basil $0.07, dried
- 1/2 Tbsp oregano $0.07, dried
- 1/4 tsp crushed red pepper $0.03, optional
- 1 tsp salt $0.05, or to taste
- 3/4 lb. pasta $1.32, rigatoni or other shape
Instructions
- Add the vegetable oil and sausage links (unsliced) to a large pot and cook over medium heat until the sausage is browned and firm enough to slice. It doesn't have to be cooked through at this point.
- While the sausage is cooking, thinly slice the bell peppers and onions, and mince the garlic. Once the sausage is browned, remove it from the pot and add the peppers, onions, and garlic. Let them cook while you slice the sausage into thin medallions.
- After the peppers and onions have softened, return the sliced sausage to the pot along with the diced tomatoes, basil, oregano, and crushed red pepper. Stir to combine and continue to cook over medium heat.
- Meanwhile, bring a large pot of water to a boil and cook the pasta for about 7 minutes, or just until tender, but still firm. Slightly undercook the pasta as it will continue to cook and soak up liquid once added to the pot with the sausage and peppers.
- Once the pasta is finished cooking, drain it in a colander and then add it to the pot with the sausage and peppers. Stir to combine, place a lid on top, and allow the pasta to cook in the pepper sauce for about 5 more minutes, or until it has absorbed most of the liquid in the pot. Add about a half teaspoon of salt, taste, and add more if needed.
Notes
- Marinara sauce may be used instead of diced tomatoes for a thicker, more cohesive sauce texture.
- Cooking sausage whole before slicing helps retain juiciness and creates a better sear.
- Undercook pasta to al dente so it absorbs the sauce and maintains firmness when mixed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 25144 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 251.44kcal | 13% |
| Carbohydrates | 43.19g | 14% |
| Protein | 14.16g | 28% |
| Fat | 12.51g | 19% |
| Sodium | 678.65mg | 28% |
| Fiber | 4.94g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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