Sausage & Bell Pepper Pasta (Print)
Sweet roasted bell peppers and zesty Italian sausage mixed with pasta in a thick, sweet tomato blend.
# Ingredients:
→ Main ingredients
01 -
8 oz dry short pasta like fusilli, penne, or rigatoni
02 -
2 tbsp olive oil, split
03 -
1/2 lb mild or spicy Italian sausage without casings
04 -
1/2 a sweet onion, sliced thin
05 -
2 bell peppers (red or yellow), sliced up
06 -
1/2 cup starchy pasta water, saved
07 -
3 garlic cloves, sliced thin
08 -
Kosher salt to taste
09 -
1 tsp balsamic vinegar
10 -
1 tsp dried oregano
11 -
Toasted breadcrumbs for topping (if you like)
12 -
2 tbsp tomato paste, in two portions
13 -
1 1/2 tsp brown sugar, light
# Steps:
01 -
Using a big skillet on medium-high heat, cook the sausage until golden and done. Mix in a tablespoon of the tomato paste, let it caramelize for about a minute or two, then move everything to a plate and leave it aside.
02 -
Lower the skillet to medium, adding 1 tablespoon of olive oil. Toss in the onion and bell peppers, cooking them for about 15-20 minutes while stirring often until they’re soft and caramelized. Mix in your garlic, the sugar, the other tomato paste tablespoon, oregano, and vinegar. Sprinkle with salt and cook for 2 more minutes till it’s thick and jam-like. If it dries out too much, splash a little water in and simmer.
03 -
At the same time, cook your pasta in salty boiling water but stop 1 minute shy of the package directions. Put aside half a cup of water before draining it.
04 -
Tip the pasta and cooked sausage into the skillet with the pepper mix, adding 1/4 cup of reserved pasta water. Stir it all for 2-3 minutes till the dish becomes saucy and coats the noodles. You can add more pasta water if needed to get a smooth texture. Dish it up hot, sprinkling breadcrumbs on top if you'd like.
# Additional Notes:
01 -
Try spicy sausage or toss in a dash of chili flakes for some heat. Want it lighter? Use ground turkey or chicken sausage. For a vegetarian option, go for mushrooms or plant-based sausage.