My Pasta With Sausage Peppers And Onions is a delicious, quick, and easy weeknight dinner for families and a great date night meal for couples! A twist on a classic combination, pasta with sausage and peppers is full of tasty, savory flavor.
1poundItalian sausage links, sliced (you can also remove the casings and crumble the sausage as you brown it)
½cupwhite wine(you can substitute chicken broth if you don't cook with alcohol)
128 ouncecan diced tomatoes(if you prefer a ton of extra sauce, you can also add an 8 ounce can of tomato sauce)
1teaspoonKosher salt+ a little extra to taste to season your vegetables at the beginning and to salt the pasta water
¼teaspoon ground black pepper+ a little extra to taste to season your vegetables at the beginning
9ouncesfresh Fettuccine pasta
Romano cheese for sprinkling
Crushed red pepper for sprinkling
Instructions
Heat the oil over medium-high heat in a large sauté pan and bring pot of water to a boil on a another burner for the pasta.
Once the oil is hot add the peppers, onions, mushrooms and garlic and sprinkle a little salt and pepper on them to taste. Sauté for around 7 minutes, stirring frequently to soften.
Remove the veggies to a side bowl and add the sausage to the pan. Stir frequently, turning until browned, about 3-5 minutes.
When the sausage is browned on the outside, add the white wine and scrape the bottom of the pan to deglaze for a minute or two (make sure you're using a wooden or plastic spoon so you don't destroy your pan in the process!)
Add the diced tomatoes, salt and pepper and the veggies back into the pan.
Bring it to a boil and then reduce the heat to medium/medium low and let it simmer for around 15-20 minutes, stirring periodically (during this time you'll also cook your pasta to al dente as per the package directions and drain it when it's done).
Add the drained pasta to the sauce and toss to combine.
Sprinkle on some Romano cheese and crushed red pepper and serve immediately.
Video
Notes
I used sweet Italian sausage, but if you prefer spicy flavors, feel free to use spicy Italian sausage.
A good hack to make this healthier is to use turkey or chicken sausage instead of pork sausage. You can take it a step further but subbing in zoodles. If you go the zoodles route, just make sure you add them in for the last couple minutes of cooking — you don't want them to go too long because they'll get soggy. Another balanced option is protein pasta (I like Barilla's variety of protein pasta).
If possible, use fresh pasta. It's SO much better!
If you happen to have leftovers, this reheats really well and makes a pretty tasty lunch! I shared it with one of my friends at work. She started off by saying she wasn't hungry and ended up devouring the whole plate once she got a taste.
Finish it off with a sprinkle of Romano cheese, crushed red pepper (if you're feeling spicy), and a hunk of crusty bread and you've got yourself a killer little meal!