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Pasta with Pepper, Onion, and Sausage
Pasta with Pepper, Onion, and Sausage is a rustic Italian classic. Juicy sausage, sweet peppers and onions, and tender penne come together in a rich tomato sauce for the perfect comforting meal.
Servings 6 people
Calories 566kcal
Cost $25.32
Equipment
- large braiser OR large, deep covered pan
- pasta pot
- cutting board
- chef's knife
Ingredients
- 2 Tablespoons olive oil
- 3 large garlic cloves minced
- 1 ½ pound Italian sausage cut into 1-inch pieces
- 2 large green bell peppers cut into strips
- 1 large yellow onion sliced
- 14 ½ ounce can tomato sauce
- 1 ½ cup cherry tomatoes halved lengthwise
- 1 Tablespoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon fennel seeds
- Salt and pepper to taste
- 16 ounces penne pasta cooked as per package direction
FOR SERVING:
- Shredded Mozzarella
- Grated Parmesan
- Freshly chopped basil
Instructions
MAKE SAUSAGE AND PEPPERS:
- Heat oil in a large, deep skillet or pan over medium heat.
- Add the sausage and cook, occasionally stirring, until brown, about 8 minutes.
- Add the garlic and sauté until golden brown, about 1 minute.
- Add the peppers and onion and cook until tender, occasionally stirring about 4-6 minutes.
- Once the peppers and onions are just tender, add the tomato sauce, tomatoes, basil, oregano, and fennel seeds to the pan.
- Season with salt and pepper. Cover and simmer for 8 minutes, and then uncover and cook for an additional 2 minutes.
TO FINISH:
- Pour the sausage, peppers, and tomato mixture over the cooked penne pasta.
- Top with mozzarella, Parmesan cheese, and fresh basil, and serve!
Video
Notes
Here are simple serving, storage, and reheating instructions.
SERVE: Serve the pasta with grated Parmesan, mozzarella, and fresh chopped basil. After about 2 hours, the pasta needs to be covered and stored in the refrigerator.
STORE: Leftover sausage and peppers pasta can be stored in an air-tight container in the refrigerator for up to 5 days. Just note that the veggies won’t be as crisp as the first day you had them.
FREEZE: Once cooled, place the pasta in an airtight container and freeze for up to 2 months.
THAW: Thaw overnight in the refrigerator or for about 4 hours at room temperature.
REHEAT: Reheat in a microwave-safe dish in 1-minute increments until heated through, stirring after each minute.
Nutrition
Serving: 2.25cups | Calories: 566kcal | Carbohydrates: 67g | Protein: 20g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 43mg | Sodium: 785mg | Potassium: 769mg | Fiber: 5g | Sugar: 8g | Vitamin A: 680IU | Vitamin C: 60.4mg | Calcium: 75mg | Iron: 3.6mg