Zeesty Italian sausage is cooked with red peppers, garlic, tomatoes and seasonings and added to freshly cooked pasta for a perfect savory dinner.
- smell: This pasta is full of Italian flavor and can be light or spicy as you like.
- Skill Level: With simple ingredients, a frying pan meal like this makes cooking and cleaning a breeze.
- Serve: Garnish with fresh basil or parmesan cheese and serve with your favorite garlic bread or simple green salad.
Ingredient tips for Italian sausage pasta
- sausage: Choose mild or spicy Italian sausages based on the spicy flavor you want; use bulk sausages or remove them from the casing. Try to swap sausage for remaining ground beef, chicken or turkey.
- pasta: This recipe calls for Rigatoni, but feel free to use Vine, Bowtie, or Penne Pasta.
- vegetable: Chili, onions and tomatoes form the basis of this recipe. Spinach, kale, asparagus, and even a bag of vegetable medley, adds color, texture and nutritional bumps to this recipe.
- Seasoning: Delicious homemade Italian seasonings are perfect for this recipe. Don’t have time to do it? The same goes for store-bought works!
How to make Italian sausage pasta
- Cook pasta until Al Dente. Reserve 1 cup of pasta water.
- Boil pepper In oil, until they are soft and burnt. Set aside.
- Brown sausage and onion. Drain any fat and add garlic.
- Stir the remaining ingredients (Full recipe below).
- simmer Until slightly thickened (add more pasta water if needed).
- Stir-fried pastaand serve with basil and parmesan before serving.
Store and heat leftovers
The remaining Italian sausage pasta can be stored in an airtight container in the refrigerator for up to 4 days. Or bake a casserole on 350°F bread crumbs to make a brand new dish.
Freezing is not recommended, but this recipe is so simple, just start fresh!
The perfect match for Italian sausage pasta
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Italian sausage pasta
Italian Sausage Pasta is a hearty and delicious dish made with salty sausage, tender noodles and a rich tomato sauce.
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Bring a large pot of salted water to a boil. Add pasta according to the packaging instructions and cook dentin. Reserve 1 cup pasta water Then drain.
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Heat the olive oil in the Dutch oven over medium heat. Add the red peppers and stir frequently until the peppers are burnt and begin to soften. Remove from the pan and set aside.
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To the Dutch oven, add the Italian sausage and onions. Brown sausage, breaking it down while cooking. Drain any fat. Add the garlic and cook for another 30 seconds.
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Stir the diced tomatoes (add juice), crushed tomatoes, burnt red peppers, ½ cup pasta water, tomato paste, Italian seasoning, salt and pepper. Let cook on slow heat for 30 minutes or until slightly thickened and add more pasta water if needed.
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Taste and season if needed. Stir the pasta into the sauce. Top with fresh basil and parmesan cheese.
Store the remaining Italian sausage pasta in an airtight container in the refrigerator and enjoy within 4 days.
Calories: 547 | carbohydrate: 56g | protein: twenty oneg | Fatty: 27g | Saturated fat: 9g | Polyunsaturated fat: 4g | Monounsaturated fat: 13g | cholesterol: 57mg | sodium: 740mg | Potassium: 800mg | fiber: 5g | sugar: 9g | Vitamin A: 1139IU | Vitamin C: 55mg | calcium: 96mg | iron: 4mg
The nutritional information provided is an estimate and will vary depending on the cooking method and brand of the ingredients used.
course Dinner, main course, main course
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