American · Dinner
Sausage and Peppers Pasta
Italian pork sausage browned then simmered with sweet bell peppers, onion and garlic in a crushed tomato sauce, tossed through penne pasta. Finished with grated Parmesan and fresh basil. A rustic weeknight American-Italian plate combining savoury sausage, soft peppers and a light tomato coating.
$5
15 minsPrep
30 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
797Calories
33.1gProtein
44.8gFat
66.9gCarbs
11.4gSugar
5.9gFiber
1723mgSodium
95mgChol
14.4gSat Fat
612mgPotassium
187mgCalcium
2.8mgIron
0.6mcgVitamin B12
48mgVitamin C
egg-free
high-fiber
gluten-free-adaptable
rich-umami
hidden-gems
Instructions
1
Prep
Remove the sausage casings, slice the bell pepper and onion, mince the garlic, grate the Parmesan and tear the basil leaves.
2
Boil
Cook the penne in salted water over high heat for 10 minutes until just tender with a slight bite, then drain and reserve a splash.
3
Sear
Brown the sausage in a skillet with olive oil over medium-high heat for 5 minutes, breaking into chunks until deeply browned and no pink remains.
4
Simmer
Add pepper, onion and cook 6 minutes, then stir in garlic and oregano, pour crushed tomatoes, season and simmer over medium-low 8 minutes until thickened.
5
Plate
Toss the drained penne through the sauce with reserved water until coated, then transfer to a bowl and scatter with Parmesan and basil.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g Italian pork sausage
- 22 medium bell pepper (240g)
- 11 onion (140g)
- 4 cloves4 cloves garlic
- 1 1/2 cup360g canned crushed tomatoes
- 5.2 oz150g dry penne pasta
- 2 tbsp30ml olive oil
- 1 oz28g Parmesan
- a few fresh basil leaves
- 1 tsp1 tsp dried oregano
- salt and black pepper to taste
