Sausage & Pepper Pasta
A comforting and hearty pasta dish combining Italian sausage, vibrant bell peppers, and luscious marinara sauce, perfect for family gatherings or busy weeknights.
Ingredients
Main Ingredients
- 8 oz penne pasta Choose between regular, whole wheat, or chickpea pasta for a nutty flavor and hearty texture.
- 1 lb ground Italian sausage Opt for sweet or hot Italian sausage to suit your taste.
- 1 red bell pepper Diced into bite-sized pieces.
- 1 green bell pepper Diced.
- 1 small yellow onion Finely diced.
- 1 jar marinara sauce (24-28 oz.) A rich, tangy sauce.
- Salt & pepper Essential seasonings.
- Parmesan cheese For serving.
- red pepper flakes Optional, for heat when serving.
Instructions
Cooking the Pasta
- Bring a pot of water to a rolling boil. Once boiling, generously salt the water and add 8 oz. of penne pasta. Cook for 8 to 10 minutes until al dente, then drain and set aside.
Preparing the Sausage
- Heat a large skillet over medium-low heat. Add 1 lb. of ground Italian sausage, breaking it apart. Cook for about 5 minutes until browned and some fat has rendered.
Sautéing the Vegetables
- Add diced red and green bell peppers along with the diced yellow onion to the skillet. Season with a pinch of salt and pepper. Sauté for an additional 5 to 7 minutes.
Adding Marinara Sauce
- Pour 1 jar of marinara sauce into the skillet, mixing it into the sausage and vegetable mixture. Heat through and allow to reach a gentle boil for 2 to 3 minutes.
Combining with Pasta
- You can either add the drained pasta directly into the skillet and toss to coat in the sauce, or serve the sausage and pepper mixture over individual bowls of pasta.
Serving
- Top each bowl with freshly grated Parmesan cheese and sprinkle with red pepper flakes for those who enjoy a bit of heat.
Notes
For added flavor, sauté minced garlic with the onions and peppers. Add a splash of lemon juice or fresh basil for zest. Substitute ground sausage with turkey or chicken sausage for a lighter version. Store leftovers in an airtight container for up to 3 days; freeze for up to 2 months.