Description
A delicious and easy pasta dish featuring sweet bell peppers, savory sausage, and a flavorful tomato-based sauce. Perfect for a quick weeknight dinner!
Ingredients
– 225g (8 oz) pasta (penne, rigatoni, or fusilli)
– 2 tablespoons olive oil
– 1 onion, thinly sliced
– 3 cloves garlic, minced
– 2 sweet bell peppers (red, yellow, or orange), sliced
– 250g (9 oz) Italian sausage, sliced or crumbled
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 teaspoon dried oregano
– 1/2 teaspoon red pepper flakes (optional)
– 1 can (400g / 14 oz) diced tomatoes
– 1/2 cup tomato sauce
– 1/2 cup chicken or vegetable broth
– 1 teaspoon balsamic vinegar
– 1/4 cup heavy cream (optional, for a creamy version)
– 1/2 cup grated Parmesan cheese
– Fresh basil, for garnish
Instructions
1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. Heat olive oil in a large pan over medium heat. Add the sliced sausage and cook until browned. Remove and set aside.
3. In the same pan, add the onions and cook until soft. Then, add the garlic and sweet bell peppers, cooking for another 3–4 minutes.
4. Return the sausage to the pan, then add salt, black pepper, oregano, and red pepper flakes. Stir to combine.
5. Pour in the diced tomatoes, tomato sauce, and broth. Stir and let simmer for 10 minutes.
6. Stir in the balsamic vinegar and heavy cream (if using). Let cook for another 2 minutes.
7. Add the cooked pasta to the sauce and toss until evenly coated.
8. Serve hot, topped with Parmesan cheese and fresh basil.
Notes
– For extra flavor, use smoked sausage or chorizo instead of Italian sausage.
– Swap out heavy cream for Greek yogurt for a lighter version.
– Add spinach or mushrooms for extra vegetables.
– Leftovers can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 8g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 45mg