Description
A hearty and flavorful Sweet Pepper Sausage Pasta combining smoky Italian sausage, vibrant bell peppers, and a rich tomato sauce, all tossed with tender penne pasta for a comforting meal ready in just 35 minutes.
Ingredients
Scale
Pasta
- 12 oz penne pasta
Meat
- 1 lb smoked or Italian sausage, sliced
Vegetables
- 2 bell peppers (red and yellow), sliced
- 1 yellow onion, chopped
- 2 cloves garlic, minced
Sauce
- 1 (28 oz) can crushed tomatoes
- Salt and black pepper, to taste
Others
- 2 tbsp olive oil
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Cook sausage: Slice the sausage and cook it in a skillet with 1 tablespoon of olive oil over medium heat until browned and fully cooked. Remove and set aside to retain the flavors in the skillet.
- Sauté onion: In the same skillet, add the remaining tablespoon of olive oil and sauté the chopped yellow onion until it becomes translucent, about 3-4 minutes, to develop sweetness and aroma.
- Cook peppers: Add the sliced red and yellow bell peppers to the skillet and cook for approximately 5 minutes until they soften, contributing bright color and flavor.
- Add garlic: Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
- Simmer sauce: Pour in the crushed tomatoes, season with salt and black pepper to taste, and let the mixture simmer gently for 10-15 minutes to meld the flavors and thicken the sauce.
- Cook pasta: Meanwhile, cook the penne pasta in boiling salted water according to package instructions until al dente. Reserve 1/4 cup of the pasta cooking water before draining.
- Combine ingredients: Return the cooked sausage to the skillet with the tomato sauce. Add the cooked pasta and toss everything together well. Use the reserved pasta water as needed to loosen the sauce for a perfect consistency.
- Serve: Garnish with freshly chopped parsley if desired and serve hot for a satisfying, flavorful meal.
Notes
- You can substitute penne with other pasta shapes like rigatoni or fusilli.
- For a spicier version, use spicy Italian sausage or add red pepper flakes.
- Fresh parsley adds brightness but can be omitted or replaced with basil.
- Make sure not to overcook the pasta to keep a good texture when tossed with sauce.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
