Description
This Sweet Pepper and Sausage Pasta is a simple, hearty dish featuring Italian sausage, jammy caramelized bell peppers, and your favorite short-cut pasta. A touch of balsamic vinegar and brown sugar enhances the flavors, making it a perfect weeknight comfort meal.
Ingredients
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½ lb mild or spicy Italian sausage, casings removed
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2 tbsp tomato paste, divided
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2 tbsp olive oil, divided
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½ sweet onion, thinly sliced
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2 medium red or yellow bell peppers, sliced
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3 garlic cloves, thinly sliced
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1½ tsp light brown sugar
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1 tsp dried oregano
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1 tsp balsamic vinegar
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8 oz dry short-cut pasta (rigatoni, penne, or fusilli)
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Kosher salt, to taste
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½ cup reserved pasta water
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Toasted breadcrumbs, for serving (optional)
Instructions
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Cook the Sausage:
Heat a large skillet over medium-high heat. Add the sausage and cook until browned and just cooked through. Stir in 1 tbsp tomato paste and cook for another 1-2 minutes, until caramelized. Transfer to a plate and set aside. -
Caramelize the Peppers & Onions:
In the same pan, heat 1 tbsp olive oil over medium heat. Add the onions and bell peppers. Cook for 15-20 minutes, stirring often, until softened and caramelized. Stir in the remaining 1 tbsp tomato paste, garlic, brown sugar, oregano, and balsamic vinegar. Season with kosher salt and cook for another 2-3 minutes, until jammy. If the peppers start to dry out, add a splash of water and let it simmer. -
Cook the Pasta:
Meanwhile, cook the pasta in generously salted boiling water 1 minute less than the package instructions. Reserve ½ cup of pasta water, then drain.
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Combine & Serve:
Add the pasta and cooked sausage back into the skillet with the peppers. Pour in ¼ cup reserved pasta water, stirring for 2-3 minutes until the sauce thickens and coats the pasta. Add more pasta water as needed for a silky texture. Serve immediately, topped with toasted breadcrumbs, if desired.
Notes
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For a bit of crunch, try adding toasted breadcrumbs on top for serving.
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You can substitute the pasta with your favorite type, including gluten-free options.
Nutrition
- Serving Size: 1 plate (¼ of the recipe)
- Calories: 450
- Sugar: 9g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 55mg