Pasta with Sausage and Peppers

Ingredients

• 340 g (12 oz)penne pasta
• 30 ml (2 tablespoons)oil
• 450 g (1 lb)Italian or Polish sausage
• 3bell peppers, preferably in different colours
• 1 largeonion
• 6 clovesgarlic
• 5 ml (1 teaspoon)dried basil
• 1.25 ml (1/4 teaspoon), or to tastered pepper flakes
• 1 cancrushed tomatoes
• 240 ml (1 cup)chicken stock
• 90 g (1 cup)grated Parmesan
• 10 ml (2 teaspoons)lemon juice
• to tastesalt and pepper

Instructions

1. 1

   Cook the pasta

   Cook the penne in a large pot according to the packet instructions until al dente, with a little bite remaining. Drain it and leave it in the pot.

2. 2

   Prepare the ingredients

   Slice the sausage thinly, dice the onion and cut the peppers into strips. Finely chop the garlic with a knife rather than using a garlic press, and grate the Parmesan using the small holes of a box grater.

3. 3

   Brown the sausage

   Heat the oil in a large frying pan over medium-high heat. Cook the sausage until browned and crisp on both sides, then transfer it to a plate.

4. 4

   Cook the peppers

   Cook the peppers over high heat until softened but still crunchy, with a little browning. Transfer them to a plate; keeping them out of the sauce helps them stay crunchy.

5. 5

   Soften the onion

   Add the onion to the pan and cook for a couple of minutes until softened. Stir in the garlic, dried basil and red pepper flakes, and cook for 30 seconds.

6. 6

   Simmer the sauce

   Add the crushed tomatoes and chicken stock. Cook the sauce for about 15 minutes, then season with salt and pepper to taste.

7. 7

   Combine the pasta

   Add the sauce to the pot with the pasta, along with the cooked peppers, Parmesan and sausage. Stir to combine, then adjust the seasoning if needed and add the lemon juice.

8. 8

   Keep sausage crisp

   For crispier sausage, serve it on top of the pasta rather than stirring it through the sauce, where it will soften a little.

9. 9

   Serve the pasta

   Enjoy.

What is pasta with sausage and peppers?

This American-style pasta pairs penne with sausage, sweet peppers and a tomato sauce finished with Parmesan. It is a familiar, hearty combination of pasta and Italian- or Polish-style sausage rather than a tightly defined regional pasta tradition.

Separate cooking is the key to this version: the sausage browns, the peppers retain some crunch, and the tomato sauce has time to simmer before everything is brought together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 532 calories, 0g protein, 0g carbs, 0g fat.

The penne provides most of the carbohydrates, while the oil, sausage and Parmesan contribute much of the fat; the sausage and Parmesan also provide protein. Serve a portion with a green salad or vegetables to add freshness and balance the plate.

Choose the sausage and pasta

Sausage: Italian or Polish sausage both work here. Slicing it thinly gives the pieces plenty of contact with the pan for browning.

Penne: Its tubes hold some sauce, while cooking it al dente helps it keep its shape when mixed with the other ingredients.

Keep the peppers distinct

Peppers: Cook them over high heat until softened but still crunchy and lightly browned. Taking them out of the pan before making the sauce helps avoid cooking them down in the tomatoes.

Garlic: Chop it finely with a knife as directed. It needs only 30 seconds in the pan with the onion and seasonings before the tomatoes and stock go in.

Watch the browning and simmer

Sausage: Brown both sides in the heated oil, then move the slices to a plate. If you want to keep their crisp edges, reserve them for topping rather than stirring them into the sauce.

Sauce: Let the tomatoes and stock cook for about 15 minutes, then taste and season. The recipe gives no precise thickness cue, so use the simmering time and taste as your guides.

Finish without overcooking

Pasta: Drain it as soon as it reaches al dente and leave it in the large pot for combining. Cooking it in that pot also gives you room to stir in the sauce and other ingredients.

Finish: Add the Parmesan and lemon juice with the other components. Stir thoroughly, then check whether the dish needs more salt or pepper.

What to serve alongside

A simple green salad makes a fresh contrast to the rich sausage and cheesy tomato sauce. You could also serve a green vegetable alongside, keeping the pasta as the main part of the meal.

Recipe notes & tips

• Use a large pot for the pasta so there is room to stir in the sauce and other ingredients.
• Cut the sausage into thin slices so both sides can brown in the pan.
• Cook the peppers separately and remove them before making the sauce to preserve their crunch.
• Chop the garlic with a knife, as specified, rather than pressing it.
• Reserve the browned sausage as a topping if you prefer it crisp.
• Taste the sauce and the finished pasta before adding more salt and pepper.

Variations

• Choose colourful peppers: use a mixture of colours for variety in the finished dish.
• Adjust the heat: add red pepper flakes to taste, or leave them out for a milder sauce.
• Try another pasta shape: use a similar short pasta that is easy to stir with the sauce.
• Change the sausage: choose Italian or Polish sausage according to your preference.
• Serve with extra Parmesan: offer more grated cheese at the table.

Common mistakes to avoid

• Overcooking the pasta: cook it al dente according to the packet instructions so it keeps a bite.
• Cooking peppers in the sauce: brown them separately and set them aside to help retain their crunch.
• Skipping the sausage browning: cook both sides until browned and crisp before transferring it to a plate.
• Burning the garlic: add it with the onion and seasonings, and cook for only 30 seconds.
• Adding sausage too early at the finish: keep it aside and use it as a topping if crispness matters.
• Under-seasoning the sauce: taste after its simmer and adjust the salt and pepper.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat until hot throughout, stirring so the pasta and sauce warm evenly; the sausage and peppers will be softer after storage.

Frequently asked questions