Skillet Sausage & Pepper Pasta

A quick and satisfying pasta dish featuring savory plant-based Italian sausage, vibrant bell peppers, and a rich tomato sauce, served alongside a simple green salad for a complete, protein-packed meal.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 5
• Cuisine: Italian
• Difficulty: Easy
• Cost: $3.68/serving

Dietary

• Vegetarian
• High-Protein
• High-Fiber
• Dairy-Free
• Nut-Free
• Egg-Free
• Pescatarian

Tags

• sauté
• quick
• healthy
• comfort food
• savory
• budget-friendly

Ingredients

• 1 pound plant-based Italian sausage (casing removed or crumbled)
• 1 yellow onion (medium, chopped)
• 2 bell peppers (chopped)
• 3 clove garlic (minced)
• 28 ounce crushed tomatoes
• 1 teaspoon dried oregano
• 0.5 teaspoon red pepper flakes
• 0.5 cup vegetable broth
• 12 ounce whole wheat penne pasta
• 2 tablespoon olive oil
• 0.5 cup Parmesan cheese (grated)
• 0.25 cup fresh basil (chopped)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 5 ounce mixed greens
• 1 cup cherry tomatoes (halved)
• 0.25 cup balsamic vinaigrette

Instructions

1. Bring a large pot of salted water to a boil. Add the whole wheat penne pasta and cook according to package directions until al dente. Reserve 1/2 cup of pasta water before draining the pasta.
2. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the plant-based Italian sausage, breaking it up with a spoon, and cook until browned, about 5 minutes. Remove the sausage from the skillet and set aside.
3. Add the chopped yellow onion and bell pepper to the same skillet, adding a touch more olive oil if needed. Sauté for 5-7 minutes until softened.
4. Stir in the minced garlic, dried oregano, red pepper flakes (if using), black pepper, and 1/2 teaspoon salt. Cook for 1 minute until fragrant.
5. Pour in the crushed tomatoes and vegetable broth. Bring the sauce to a simmer, then reduce heat and cook for 5 minutes.
6. Add the cooked plant-based Italian sausage back to the skillet with the sauce. Stir in the drained whole wheat penne pasta and a splash of the reserved pasta water (if needed) to create a saucy consistency. Mix well.
7. While the pasta finishes, in a medium bowl, toss the mixed greens and cherry tomatoes with the balsamic vinaigrette.
8. Serve the Skillet Sausage & Pepper Pasta hot, garnished with fresh basil and grated Parmesan cheese (if using), alongside the fresh green salad.

Notes

Leftovers store well in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if needed to loosen the sauce.

Nutrition (per serving)

• Calories: 680
• Protein: 33.8 g
• Carbohydrates: 68 g
• Fat: 28.4 g
• Fiber: 10 g
• Sodium: 1130 mg
• Saturated Fat: 6 g
• Sugar: 5.2 g
• Cholesterol: 6 mg