Sausage Peppers and Onions Pasta Toss

• 8 oz pasta (like penne or rigatoni)
• 12 oz Italian sausage, casing removed
• 1 medium onion, sliced
• 2 bell peppers, diced (one red, one yellow)
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• Grated Parmesan cheese for serving

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add sausage and cook, breaking it apart with a spoon, until browned.
3. 3 Push sausage to the sides and add onions and peppers, sautéing until softened.
4. 4 Add garlic, oregano, and basil, stirring for 1 minute.
5. 5 Stir in crushed tomatoes and season with salt and pepper.
6. 6 Add pasta to the skillet, ensuring it's coated in sauce, and cook according to package directions until al dente, adding a splash of water if needed.
7. 7 Serve hot, garnished with Parmesan cheese.

Equipment

• Large skillet with lid

Variations

• Add a can of white beans for extra protein.
• Toss in some spinach during the last minute of cooking for added greens.

Substitutions

• Use ground beef or turkey if Italian sausage is unavailable.
• Substitute fresh herbs for dried if you prefer.

Pairings

• Italian red wine
• Sparkling water with lemon

Nutrition

Tips

• For extra flavor, sauté the garlic separately and add it towards the end to prevent burning.
• Feel free to use turkey sausage for a leaner option.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water to revive the sauce.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop with a bit of sauce or water.

Serving Suggestions

• Pair with a fresh green salad and garlic bread for a hearty meal.
• Sprinkle with fresh basil leaves for a pop of color.

FAQ