Skillet-Sautéed Sausage and Pepper Pasta

A robust one-pan pasta dish with Italian sausage, bell peppers, onions, and a rich tomato sauce.

• Prep: 10 min
• Cook: 18 min
• Total: 28 min
• Servings: 5
• Cuisine: Italian
• Difficulty: Easy
• Cost: $2.31/serving

Dietary

• Nut-Free
• Soy-Free
• Egg-Free
• Low-Calorie

Tags

• one-pot
• stir-fry
• quick
• comfort food
• spicy
• budget-friendly

Ingredients

• 1 tablespoon olive oil
• 1 pound Italian sausage (casing removed if desired)
• 1 yellow onion (sliced)
• 1 green bell pepper (sliced)
• 1 red bell pepper (sliced)
• 3 clove garlic (minced)
• 0.5 teaspoon dried oregano
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper (freshly ground)
• 1 can crushed tomatoes
• 0.5 cup chicken broth
• 8 ounce pasta (cooked)
• 0.25 cup grated Parmesan cheese (grated)

Instructions

1. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add Italian sausage (removed from casing if desired) and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain excess fat.
2. Add sliced yellow onion, green bell pepper, and red bell pepper to the skillet. Sauté for 5-7 minutes until the vegetables are softened.
3. Stir in minced garlic, dried oregano, salt, and black pepper. Cook for 1 minute until fragrant.
4. Pour in the crushed tomatoes and chicken broth. Bring the mixture to a simmer and cook for 5 minutes, allowing the flavors to meld.
5. Stir in the cooked pasta, tossing to coat evenly with the sauce. Heat through for 2-3 minutes.
6. Serve hot, topped with grated Parmesan cheese if desired.

Notes

Use pre-cooked pasta or cook pasta while preparing the sauce to save time and keep within the quick meal timeframe.

Nutrition (per serving)

• Calories: 445
• Protein: 19.8 g
• Carbohydrates: 32.2 g
• Fat: 27.5 g
• Fiber: 4.2 g
• Sodium: 1443 mg
• Saturated Fat: 8.5 g
• Sugar: 9.9 g
• Cholesterol: 73 mg