Sausage and Pepper Pasta

This sausage and pepper pasta is filled with Italian sausage and colorful bell peppers, all served over pasta in a tomato sauce. The perfect hearty meal to feed a crowd!

Course Main

Cuisine Italian

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 576kcal

Author Sara Welch

Ingredients

1 package Italian sausage links sweet or mild
2 teaspoons olive oil
12 ounces rigatoni pasta
2 tablespoons butter divided use
2 cups sliced bell peppers any color you like
1/2 cup onion diced
1 teaspoon garlic minced
16 ounce can tomato sauce
1 teaspoon Italian seasoning
salt and pepper to taste
1/4 cup grated parmesan cheese
2 tablespons chopped parsley.

Instructions

Heat 2 teaspoons of olive oil in a large pan, place the sausages in the pan and cook them according to package directions.
Cut the sausages into slices.
Cook the pasta in salted water according to package directions.
Melt one tablespoon of butter in a large pan over medium high heat. Add the peppers and season with salt and pepper to taste.
Cook for 5-6 minuted or until peppers have softened and are lightly browned. Remove the peppers from the pan.
Add the remaining tablespoon of butter and onion to the pan. Season with salt and pepper. Cook for 5-6 minutes or until onions are softened.
Add the garlic to the pan and cook for 30 seconds.
Add the tomato sauce and Italian seasoning to the pan and bring to a simmer.
Drain the pasta and toss with the tomato sauce.
Arrange the sliced sausage and peppers over the pasta. Sprinkle with parmesan and parsley, then serve.

Notes

I use mild Italian sausages or sweet Italian sausages for this recipe.
I like a combination of red, yellow and green bell peppers because it's visually appealing, but feel free to use whichever colors of peppers that you have on hand.
Any short pasta will work for this recipe, such as penne, rigatoni or rotini.

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