Prep time: 10 mins | Cook time: 25 mins | Total time: 35 mins | Yield: 12-CUPS
This colourful and delicious sausage and peppers pasta has been my favourite for years now. It is super easy and quick to make. A no-fuss weeknight meal to pair with a side salad and garlic bread or garlic knots.
Ingredients
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5 Italian Sausages, any variety
1 tbsp Garlic, minced or pressed (about 3 medium cloves)
16 oz. Short Pasta, cooked (penne, ziti, rigatoni, etc)
1 c. Red Bell Pepper, thinly sliced (about 1 medium pepper)
1 c. Orange Bell Pepper, thinly sliced (about 1 medium pepper)
1 c. Yellow Bell Pepper, thinly sliced (about 1 medium pepper)
1 c. White Onion, thinly sliced (about 1 medium onion)
28 oz. Diced Tomatoes, undrained
1 tbsp Cooking Oil
Salt and Pepper to taste
2 tbsp Italian Seasoning
How to make Sausage and Peppers Pasta
Step 1: Following the package directions, cook the pasta noodles in a large pot of salted boiling water until al dente.
Step 2: Heat the oil in a large, 12-inch skillet or larger over low-medium heat. Add the sausages and cook until browned, turning every 3 to 4 minutes. Set aside when done.
Step 3: Add the peppers and onion in the same skillet and cook for about 5 to 6 minutes or until the veggies start to soften. Add the garlic and continue to cook for 30 seconds to a minute more until fragrant. Now, slice the sausage into half-inch pieces and return to the pan.
Step 4: To the pan, add the diced tomatoes and Italian seasoning. Stir and simmer for about 8 to 10 minutes over low heat until the sausage is completely cooked. To taste, season with salt and pepper.
Step 5: Into the sausage and pepper sauce, add the cooked pasta noodles and toss. Serve right away with garlic bread or garlic knots and a side salad. Keep any leftovers in a sealed container and store them in the fridge for up to 3 days.
Nutrition Facts:
YIELD: 8 SERVING SIZE: 1
Amount Per Serving: CALORIES: 313TOTAL FAT: 16gSATURATED FAT: 5gTRANS FAT: 0gUNSATURATED FAT: 12gCHOLESTEROL: 27mgSODIUM: 502mgCARBOHYDRATES: 30gFIBER: 4gSUGAR: 7gPROTEIN: 14g
Ingredients
- 5 Italian Sausages, any variety
- 1 tbsp Garlic, minced or pressed (about 3 medium cloves)
- 16 oz. Short Pasta, cooked (penne, ziti, rigatoni, etc)
- 1 c. Red Bell Pepper, thinly sliced (about 1 medium pepper)
- 1 c. Orange Bell Pepper, thinly sliced (about 1 medium pepper)
- 1 c. Yellow Bell Pepper, thinly sliced (about 1 medium pepper)
- 1 c. White Onion, thinly sliced (about 1 medium onion)
- 28 oz. Diced Tomatoes, undrained
- 1 tbsp Cooking Oil
- Salt and Pepper to taste
- 2 tbsp Italian Seasoning
Instructions
Step 1: Following the package directions, cook the pasta noodles in a large pot of salted boiling water until al dente.
Step 2: Heat the oil in a large, 12-inch skillet or larger over low-medium heat. Add the sausages and cook until browned, turning every 3 to 4 minutes. Set aside when done.
Step 3: Add the peppers and onion in the same skillet and cook for about 5 to 6 minutes or until the veggies start to soften. Add the garlic and continue to cook for 30 seconds to a minute more until fragrant. Now, slice the sausage into half-inch pieces and return to the pan.
Step 4: To the pan, add the diced tomatoes and Italian seasoning. Stir and simmer for about 8 to 10 minutes over low heat until the sausage is completely cooked. To taste, season with salt and pepper.
Step 5: Into the sausage and pepper sauce, add the cooked pasta noodles and toss. Serve right away with garlic bread or garlic knots and a side salad. Keep any leftovers in a sealed container and store them in the fridge for up to 3 days.
