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Sausage Peppers Pasta: A Delicious & Easy Recipe

  • Total Time: 65 minutes
  • Yield: 6-8 servings 1x

Description

Hearty Sausage Peppers Pasta with sweet Italian sausage, colorful bell peppers, and rich tomato sauce, tossed with your favorite pasta. A comforting and satisfying meal.

Ingredients

Scale
  • 1 pound Italian sausage (sweet or hot, or a mix), casings removed
  • 1 large onion, chopped
  • 2 bell peppers (any color, or a mix), sliced
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons olive oil
  • 1 pound pasta (penne, rigatoni, or your favorite shape)
  • 6 quarts water
  • 2 tablespoons salt
  • 28 ounces crushed tomatoes
  • 15 ounces tomato sauce
  • 6 ounces tomato paste
  • 1/2 cup dry red wine (optional)
  • 1 teaspoon sugar
  • 1/4 cup chopped fresh parsley
  • 1/4 cup grated Parmesan cheese, plus more for serving

Instructions

  1. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through (7-10 minutes). Remove from skillet and set aside.
  2. Add the chopped onion and sliced bell peppers to the skillet. Cook, stirring occasionally, until softened and slightly caramelized (8-10 minutes). If the pan seems dry, add a little more olive oil.
  3. Add the minced garlic, dried oregano, dried basil, and red pepper flakes (if using) to the skillet. Cook for another minute, stirring constantly, until fragrant.
  4. Return the cooked sausage to the skillet with the vegetables. Stir to combine.
  5. Pour in the crushed tomatoes, tomato sauce, and tomato paste. Stir well to combine.
  6. If using red wine, pour it into the skillet and stir to deglaze the bottom of the pan, scraping up any browned bits. Let the wine simmer for a few minutes to reduce slightly.
  7. Add the sugar, salt, and pepper to the sauce. Stir well. Bring the sauce to a simmer, then reduce the heat to low, cover, and simmer for at least 30 minutes, or up to an hour, stirring occasionally.
  8. Stir in the chopped fresh parsley during the last 5 minutes of simmering.
  9. Bring 6 quarts of water to a rolling boil in a large pot.
  10. Add 2 tablespoons of salt to the boiling water.
  11. Add the pasta to the boiling water and cook according to the package directions, until al dente.
  12. Before draining the pasta, reserve about 1 cup of the pasta water.
  13. Drain the pasta in a colander.
  14. Add the drained pasta to the skillet with the sausage and pepper sauce. Toss well to coat the pasta evenly with the sauce. If the sauce seems too thick, add a little of the reserved pasta water until it reaches your desired consistency.
  15. Stir in 1/4 cup of grated Parmesan cheese.
  16. Serve the sausage peppers pasta immediately. Garnish with additional grated Parmesan cheese and fresh parsley, if desired.

Notes

  • Use high-quality ingredients for the best flavor.
  • Don’t overcook the pasta; aim for al dente.
  • Simmering the sauce longer allows the flavors to meld.
  • Adjust seasonings to your taste.
  • The starchy pasta water is great for thinning the sauce.
  • Feel free to add other vegetables like mushrooms or zucchini.
  • For a vegetarian version, omit the sausage and add more vegetables.
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes

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Find it online: https://recipesgrape.com/sausage-peppers-pasta/