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Pasta with sausage and peppers recipe

Pasta with sausage and peppers recipe

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  • Recipes
  • Ingredients
  • Pasta
  • Pasta types
  • Farfalle

Easy midweek dinner that the whole family will enjoy. You can use any flavour of sausage you like - there are so many options nowadays! Works best with thick sausages.

75 people made this

IngredientsServes: 6

  • 450g farfalle pasta
  • 450g thick sausages
  • 75ml water
  • 1 clove garlic, minced
  • 1/2 large onion, sliced
  • 1 medium green pepper, sliced
  • 1 medium red pepper, sliced
  • 1 tablespoon Marsala wine
  • 1 (400g) tin diced tomatoes
  • 1 pinch dried oregano
  • 1 pinch black pepper

MethodPrep:20min ›Cook:20min ›Ready in:40min

  1. Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain.
  2. Place whole sausages and water in a frying pan over medium-high heat. Cover, and cook 5 to 8 minutes. Drain and thinly slice.
  3. Return sausage to frying pan. Stir in garlic, onions, peppers and Marsala wine. Cook over medium-high heat, stirring frequently, until sausage is cooked through. Stir in diced tomatoes, black pepper and oregano. Cook about 2 minutes more, then remove from heat. Serve over cooked pasta.

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Reviews & ratingsAverage global rating:(133)

Reviews in English (92)

by Chris in Montreal

Not bad but the timing and amounts require a few adjustments to make this dish really good. The tomatoes should be added before the sausage as cooked through...this way the flavour of the sausage will permeate the sauce while cooking through. The addition of only one tbsp of Marsala wine, which pairs beautifully with lots of garlic is really not enough...try more...of both.-11 Feb 2005

by lmarryat

This was a big hit in my house. I read other suggestions and added more Marsala wine, frozen peppers and onions but also used 2 cans of chopped tomatoes. Will make again but next time I'll spice it up a little more.-01 Feb 2006


This was great. The only difference was that I used 1 tablespoon of cabernet wine instead of the marsala (since I didn't have it on hand), and my husband raved over it. He said the smell was driving him crazy. I also used penne pasta instead of farfalle, but I will DEFINITELY make this again. Thanks!-27 Aug 2005

    • 3 tablespoons olive oil
    • 3 garlic cloves, minced
    • 1 1/2 pounds hot or sweet Italian sausage, cut into 1-inch pieces
    • 1 large green or yellow bell pepper, cut into strips
    • 1 large red bell pepper, cut into strips
    • 1 large onion, sliced
    • 1 14 1/2-ounce can tomatoes, diced, juices reserved
    • 1 tablespoon dried basil, crumbled
    • 1 teaspoon dried oregano, crumbled
    • Salt and pepper
    • N/A pepper
    • 1 pound penne pasta, freshly cooked
    • Grated Parmesan
    1. Heat oil in heavy large skillet over medium heat. Add garlic and sauté until golden, about 1 minute. Mix in sausage and cook until brown, about 8 minutes. Add peppers and onion and cook until almost tender, stirring occasionally, about 5 minutes. Mix in tomatoes with juices, basil and oregano. Season with salt and pepper. Cover and simmer 8 minutes. Uncover and cook 2 minutes. Pour over pasta and toss. Serve, passing Parmesan separately.

    Pasta with Sausage & Peppers

    I love sausage and peppers cooked in a pan, then I thought it would be really yummy to have them baked with pasta and lovely melted cheese!


    • 1 lb hot Italian sausage
    • 3 tablespoons extra virgin olive oil
    • 1 cup diced onion
    • 2 cloves garlic chopped
    • 1 red pepper diced
    • 1 green pepper diced
    • 1 can canned tomatoes
    • 1/4 cup fresh basil chopped
    • 12 oz penne pasta dry (or any other small pasta)
    • 2 cups shredded mozzarella cheese
    • 1/2 teaspoon shredded mozzarella cheese
    • 1/2 teaspoon salt and pepper (or to taste)


    Bring a large pot of water to boil for the pasta. Once water is at a rolling boil, and add approximately 1 tsp of salt, add pasta and cook to package specifications. Drain and set aside.

    Remove sausages from casings. Heat 1 tbsp of olive oil in a large frying pan, add sausages and break apart with spoon. Cook until browned. Remove from pan. In the same pan, add 2 tbsp of olive oil and add onions, peppers and garlic. Add a pinch of salt and pepper and sauté for about 5 min. Add sausage and cook for about 5 minutes more.

    Add canned tomatoes, add a pinch more salt and pepper. Turn heat down to medium, add basil and simmer for approx. 10 min. Taste for seasoning. If it requires more salt and pepper, add it. Add cooked pasta to sausage and peppers and mix well. Remove from heat. Let cool for a few minutes.

    Preheat oven to 350°F. Add 1 cup of shredded cheese to pasta mixture and mix well. Transfer to a baking dish. Add remaining shredded cheese on the top of the mixture. Bake for about 25-30 minutes, until cheese on top is brown and bubbling. Remove from oven, let stand for about 15 minutes before serving.


    Here is a visual walk-through of the steps to make this pasta recipe. Always refer to the complete instructions in the Recipe Card below when making the recipe.

    Start a large pot of water boiling for the pasta. Gather and prepare the ingredients. In a skillet, fry the sausage until starting to colour. Add the red bell pepper and cook, stirring, until the peppers have softened. Add some red pepper flakes here, if you like. Add the tomato sauce.

    Add some seasoning, including basil, salt and pepper. Stir in, then allow sauce to simmer over low heat. Add pasta to boiling and salted water and cook until al dente. Add drained pasta to simmering sauce and cook, stirring, about 2 minutes before serving. Serve with grated Parmesan cheese.


    • In a large covered pot, bring 4 quarts salted water to a boil. Lightly grease an 8吇-inch baking dish or 6 individual (1-1/2 cup) gratin dishes with 1 tsp. of the olive oil.
    • Add the penne or ziti to the boiling water and cook until it’s just tender but still firm to the tooth, about 11 minutes. Drain the pasta well and return it to its cooking pot.
    • Meanwhile, heat the remaining 2 Tbs. oil in a large straightsided skillet over medium-high heat. When the oil is hot, add the sausage, let it sit for a minute, and then start stirring and breaking it into bite-size pieces with the side of a slotted metal spoon. Cook until lightly browned, another 2 to 3 minutes. Transfer to a plate using the slotted spoon.
    • Add the garlic to the pan, season with salt, and cook, stirring constantly, until it colors slightly, about 30 seconds. Add the tomatoes and their juices and cook at a rapid simmer, stirring occasionally and breaking up the tomatoes with the spoon, for 5 minutes so the sauce thickens slightly.
    • Meanwhile, position an oven rack about 6 inches from the broiler element and heat the broiler on high. Stir the sausage and its juices, the diced peppers, and 1/3 cup of the Parmigiano into the sauce. Cook, stirring, until the sausage is cooked through, 3 to 5 minutes. Taste for salt and pepper. Pour the sauce over the cooked pasta in the pot and stir well. Spread the pasta and sauce evenly in the baking dish or gratin dishes. Sprinkle with the mozzarella and the remaining 1/3 cup Parmigiano. Put the baking dish or gratin dishes on a baking sheet and broil until the cheese melts and browns in places, 2 to 4 minutes. (check often to be sure they don’t burn). Serve immediately with more Parmigiano, if you like.

    Recipe Notes

    Add to List

    Ingredient Spotlight

    Italian Sausage Rigatoni

    It&rsquos amazing what one ingredient can do for a recipe. Add Johnsonville Italian Sausage to any basic pasta dish to create something truly outstanding! The sausage does a great job complimenting the pasta, peppers, garlic, and sauce. This no-hassle recipe is a must for pasta lovers!

    It&rsquos amazing what one ingredient can do for a recipe. Add Johnsonville Italian Sausage to any basic pasta dish to create something truly outstanding! The sausage does a great job complimenting the pasta, peppers, garlic, and sauce. This no-hassle recipe is a must for pasta lovers!




    Cook sausage according to package directions. Cool slightly cut 1/4-inch coin-sized pieces and set aside.

    Meanwhile, cook rigatoni according to package directions drain and set aside.

    In a large skillet over medium heat, cook and stir garlic in olive oil until golden brown about 30 seconds.

    Add red peppers to skillet cook and stir for about 2 minutes until crisp-tender.

    Recipe Summary

    • 1 tablespoon olive oil
    • 1 pound mild or hot Italian sausage
    • 1 onion (chopped)
    • 2 red bell peppers (cut into 1-inch pieces)
    • 1 ¾ teaspoons salt
    • 3 cloves garlic (minced)
    • 1 cup canned crushed tomatoes in thick puree
    • 1 cup canned low-sodium chicken broth or homemade stock
    • 2 tablespoons dry vermouth or dry white wine
    • 3 tablespoons chopped flat-leaf parsley
    • ¾ pound whole-wheat spaghetti
    • 2 tablespoons grated Parmesan cheese (plus more for serving)

    In a large frying pan, heat the oil over moderate heat. Add the sausage and cook, turning, until browned and cooked through, about 8 minutes. Remove. When the sausage is cool enough to handle, cut it into 1/2-inch slices.

    Add the onion, peppers, and 3/4 teaspoon of the salt to the pan. Cook, stirring frequently, until the vegetables begin to brown, about 5 minutes. Cover and cook, stirring occasionally until the vegetables are soft, about 3 minutes longer. Add the garlic and cook, stirring, for about 30 seconds. Add the tomatoes, broth, vermouth, the reserved sausage and any accumulated juices, the parsley, and the remaining 1 teaspoon salt and bring to a simmer.

    In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain and toss with the sausage-and-pepper mixture and the Parmesan. Serve with additional Parmesan.

    One Pot Cheesy Sausage and Peppers Pasta

    This Cheesy Sausage and Peppers Pasta is made in one pot and is one of our dinner time favorites. It&rsquos full of juicy sausage, veggies, and pasta, all drenched in a creamy sauce and topped with melty cheese!

    Hey y&rsquoall and happy August! Can you believe it&rsquos back-to-school time again? This summer has felt like a combination of &ldquozipping by so fast&rdquo intermixed with days of &ldquomoving at a snail&rsquos pace&rdquo for me.

    Anyone else got a crew of rowdy kids that you&rsquore ready to send back to the schoolhouse?

    And because of that, my hat goes off to all of the amazing teachers out there who are headed back to the classroom to wrangle those said rowdy kiddos. Y&rsquoall are amazing, and I&rsquove been in your shoes! I hope your school year is a great one and you know how much you&rsquore appreciated!

    I am looking forward to school starting back, as I like routine and we haven&rsquot had a whole lot of that this summer. Which isn&rsquot exactly a bad thing because we&rsquove had a lot of fun little adventures and have made some good memories together.

    And though I will miss the kids (for the most part. ) it will be nice to have a regular schedule again, and more time to work and cook up recipes for y&rsquoall!

    And because of the busy-ness that comes with the back-to-school season, easy dinner recipes are a necessity! I&rsquom a huge fan of one pot recipes because I hate dishes, and this cheesy sausage and peppers pasta is perfect for minimizing your time spent cleaning up afterwards.

    My kids LOVE this recipe, and that&rsquos saying a lot! They love sausage, and peppers are one of their favorite veggies, so they scarf this down. The cheesy sauce makes this creamy and delicious, and I bet it will be a favorite with your family, too!

    What you need to make it:

    • Gluten-Free Fusilli Pasta
    • Chicken Sausage
    • Bell Peppers
    • Yellow Onion
    • Cherry Tomatoes
    • Garlic
    • Pink Sea Salt
    • Black Pepper
    • Dried Oregano
    • Dried Thyme
    • Balsamic Vinegar
    • Fresh Basil

    Pasta with Peppers and Italian Seitan Sausage

    I don’t know what happened to revolutionize the way whole wheat pasta is produced, but something must have. It’s evolved, in my opinion, from a heavy, grainy-tasting, fall-apart-if-you-slightly-overcook-it punishment for eating healthy into a delicious food that my whole family enjoys.

    I decided a few years ago that when it came to pasta, I’d stick with flavor over nutrition and use regular semolina or rice pasta for those rare times when I cook pasta. Then I started following Weight Watchers’ Core program, which allows limited amounts of whole wheat pasta, and I decided to give it one last try.

    To my surprise, the newer ww pastas are lighter and less starchy than the dark whole wheat pasta I used to buy from the bulk bin of the health food store, and instead of tasting chalky or grainy, they’re either pleasantly bland or slightly nutty (which actually works well with heartier sauces and seasonings). My daughter no longer complains when I use whole wheat pasta–in fact, she doesn’t seem to notice at all. I still consider pasta an occasional treat, but I no longer feel like I have to give it up completely–or suffer through arrabbiata that tastes like cardboard!

    If you haven’t given whole wheat pasta a try recently, give it another chance. If you’re not sure which brand to buy, check out this taste test of 5 of the better whole wheat pastas.

    A nuttier-tasting whole wheat pasta will work well with this recipe, with its flavorful roasted peppers and highly-seasoned vegan sausage. I’ve been craving vegan sausage for a while, and I finally got around to making up an Italian version of the Irish sausages I made around St. Patrick’s Day. Both recipes were inspired by Julie Hasson, whose steaming method produces the most tender gluten sausages I’ve ever made.

    Of course, if you make this pasta with packaged sausage rather than homemade, you’ll be able to get this dish on the dinner table in under a half hour…but I think you’ll be missing out on some seriously good sausages!