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Sausage and green pepper pasta recipe

Sausage and green pepper pasta recipe

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  • Recipes
  • Ingredients
  • Pasta
  • Pasta types
  • Farfalle

A lightning fast supper to put together at the last minute, but one that your family will absolutely love. You can use different coloured peppers, and add some dried herbs or chillies to taste.

342 people made this

IngredientsServes: 4

  • 450g Italian sausage, cut into slices
  • 2 green peppers, chopped
  • 250g farfalle pasta
  • 125ml beef stock
  • 1/4 teaspoon ground black pepper

MethodPrep:10min ›Cook:25min ›Ready in:35min

  1. Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. While pasta is cooking, cook sausage and peppers in large frying pan over medium heat until sausage is brown and juices run clear. Drain excess fat from the sausage mixture, then return mixture to the pan. Pour in the stock, season with black pepper and bring to the boil.
  3. Toss pasta with sausage sauce and serve.

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Reviews & ratingsAverage global rating:(383)

Reviews in English (283)

by TheBaker

WOW! The first time I tried this recipe I thought it was way too simple to be a 5-star recipe, but boy, was I wrong! DELICIOUS and SO QUICK! It is a welcomed change from pastas with tomatoes and/or red sauce. UPDATE 1/03/09 -- I've made this recipe SO many times now; it's a favorite with hubby and all three kids. They actually get excited when I tell them we're having this for dinner. Here's how I've come to modify this recipe: I use half hot Italian and half sweet Italian sausage with casings removed (about 4 links each); I fry this in a little olive oil until browned, then add sliced onion and both red and green peppers for color; I continue cooking until sausage is done and veggies are tender; then I add one full can of College Inn beef broth plus 1-2 T beef base, plus 2/3 lb. cooked pasta (we like Cavatelli and bow ties), and also add a sprinkling of crushed red pepper flakes, about 1 tsp. black pepper and salt to taste. TIP: For lots of flavor, DON'T drain the sausage. Sure, it's not good for your hips or heart, but boy does it kick this up! After making this dozens of times, I really think this is key to great flavor. Afterall, if you're serving sausage for dinner, you're really not expecting a healthy meal, right? LOL-09 Oct 2007

by Taryl

Love this recipe with a few minor tweaks: 1 can of diced tgomatoes, one yellow and one red bell pepper which makes it sweeter, 1 tsp. garlic powder, 1/2 tsp. ground rosemary, 1/2 tsp. oregano, 1 small yellow onion, chopped. Sweat the onion with the spices BEFORE adding peppers, tomatoes and sausage. Let simmer for 15 minutes and then add the beef broth. Let simmer for another 15 minutes, toss with pasta, and enjoy. It is FABULOUSLY flavorful this way, especially with fresh grated parmesan on top!-09 Sep 2007


I was intrigued by the simplicity of this recipe and also by the rich beef flavor from the sauce. My husband is not too fond of tomatoes or tomato sauces, so this was an ideal alternative. It was quick and delicious.I modified the recipe by using only a half a pound of sweet italian sausage, freeing the meat from its casing and cooking it loose. I also added a half a pound of sliced mushrooms to the bellpeppers, which really added a mellow taste and added flavor to the beefiness of the broth. I added a little bit more beef broth than the recipe called for, and really let it soak into the pasta. At the end I added a small dollop of butter to smooth out the sauce, although this of course adds a little fat to an otherwise fairly lean recipe. Just a light dusting of Hungarian paprika and Lawry's seasoning salt also added a bit of flavor, but I would venture this would be unnecessary if the beef broth used was salty to begin with.I think this recipe could even be a great noodle dish using just vegetables, broth, and farfalle.The sauce was great!-05 Sep 2002

Recipe Summary

  • 8 ounces uncooked spaghetti
  • 1 (1-lb.) package mild Italian sausage, casings removed
  • 1 medium onion, cut into eighths
  • 1 medium-size green bell pepper, cut into strips
  • 1 medium-size red or yellow bell pepper, cut into strips
  • 2 to 3 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1 (28-oz.) can diced tomatoes with basil, garlic, and oregano
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup grated Parmesan cheese

Prepare pasta according to package directions.

Meanwhile, cook sausage in a large Dutch oven over medium-high heat 8 to 10 minutes or until meat is no longer pink, breaking sausage into pieces while cooking. Remove sausage and drippings from Dutch oven, and drain well on paper towels.

Sauté onion and next 3 ingredients in hot oil in Dutch oven over medium-high heat 5 to 6 minutes or until vegetables are crisp-tender. Stir in tomatoes, salt, and pepper cook 4 minutes or until thoroughly heated. Stir in sausage, pasta, and cheese. Transfer mixture to serving platter, and serve immediately.

To freeze: Prepare recipe as directed. Cool 30 minutes. Place pasta mixture in a 13- x 9-inch baking dish. Cover tightly with plastic wrap and aluminum foil. Freeze up to 2 months. Thaw in refrigerator 24 hours. Preheat oven to 350°. Remove and discard plastic wrap and aluminum foil. Cover with aluminum foil, and bake at 350° for 40 to 45 minutes or until thoroughly heated.

Turkey Spaghetti With Sausage and Peppers: Substitute 1 (1-lb.) package Italian turkey sausage for mild Italian sausage. Remove and discard casings from sausage. Increase olive oil to 2 Tbsp. Cook sausage in 1 Tbsp. hot oil as directed in Step Discard any drippings in Dutch oven. Proceed with recipe as directed, sauteing onion and next 3 ingredients in remaining 1 Tbsp. oil.


This is an easy smoked sausage pasta skillet with peppers meal will get you in and out of the kitchen in around 30 minutes. Just add some of my fried cornbread for a quick meal anytime. I love using fresh garden vegetables in this recipe. We love pasta skillet meals!

1 (12 ounce) package smoked sausage, sliced

1 to 2 tablespoons cooking oil

1 cup chopped green onion

1 large green pepper, seeded and chopped or about 1 cup

1 (4 ounce) can green chilies, drained

2 cloves of garlic, peeled and chopped

1 (14.5 ounce) can diced tomatoes

1 (14.5 ounce) can beef broth

1 cup uncooked macaroni or whatever pasta you like

Brown sausage, green onion, peppers and garlic in cooking oil. Drain, if needed. Add green chilies, tomatoes, beef broth, uncooked pasta, black pepper, salt and cumin. Simmer uncovered for 20 to 25 minutes until pasta is cooked. Makes 6 to 8 servings. Enjoy!


Step 1

Heat oil in a large Dutch oven or other heavy pot over medium-high. Fry rosemary, turning, until crisp, about 2 minutes. Transfer to paper towels to drain.

Step 2

Add sausage to same pot and cook, breaking up with a wooden spoon and stirring occasionally, until browned and cooked through, 8–10 minutes. Transfer with a slotted spoon to a plate.

Step 3

Add chickpeas to pot and cook, tossing occasionally and mashing some chickpeas with spoon, until browned in spots, about 5 minutes. Transfer about half of chickpeas to plate with sausage. Add wine to pot, bring to a boil, and cook until liquid is almost completely evaporated, about 2 minutes.

Step 4

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.

Step 5

Using a spider or a slotted spoon, transfer pasta to pot with chickpeas and add escarole and 1 cup pasta cooking liquid. Cook, tossing often, until escarole is wilted, pasta is al dente, and sauce is thickened, about 4 minutes. Add another ¼ cup pasta cooking liquid, then gradually add ½ cup cheese, tossing until melted and dissolved into a luxurious, glossy sauce. Thin with more pasta cooking liquid if needed. Season with pepper, and more salt if needed. Add butter and toss to combine, then mix in reserved sausage and chickpeas.

Step 6

Divide pasta among bowls. Crumble rosemary over top and sprinkle with remaining ¼ cup cheese.

How would you rate Sausage, Greens, and Beans Pasta?

Great recipe! Pretty easy and such a good way to use up all my CSA greens. I used Swiss Chard (love it) but I bet almost any hardy greens would work! Also used macaroni - because that’s all I had and didn’t feel like going out just for pasta. LOVELY! Tonight’s dinner w/ a glass of wine and maybe some crusty bread!

I used far more than the recommended parmesan and olive oil (both decisions I don’t regret and highly recommend!) and it was delicious. A really great, simple meal to enjoy on a cold night. I also added caramelised red onions to the top (and MORE parmesan - because why not!) to the top and it added a beautiful sweetness to this dish. Ignore negative reviews. This dish is gorgeous to serve up with a glass of wine. Lovely ☺️

Great comfort food. The rosemary gives it great flavor. I did find it a little on the bland side, so I used more wine and some chicken stock and less pasta water. Added some crushed red pepper and topped with sharp shaved Parmigiano.

With simple recipes like this, the ingredients are everything. Made it pretty much as-written, using our favourite (very spicy!) italian sausage from the local butcher chickpeas made from dried instead of canned and very good, very well-aged parm. My only tweak was a big squeeze of lemon at the end (as per an almost identical Basically recipe from Claire). Delish!

How to Make Italian Sausage Pasta

  1. Bring a large pot of salted water to boil. Cook pasta until al dente and drain. Set aside.
  2. While pasta is cooking, break apart Italian Sausage in a large skillet over medium heat. Add in onion and garlic. Stir. Once Sausage is completely browned, add in bell peppers. Cook another 2 minutes to soften slightly.
  3. Pour in marinara sauce, water and spices. Add in broccoli, if desired. Stir and simmer covered for about 10 minutes, OR until broccoli is cooked to your liking.
  4. Toss with cooked pasta and top with parmesan cheese. Serve Italian Sausage Pasta immediately.


Fixed this recipe -- I thought the idea of throwing hot salty water at the sauce from the get-go seemed kind of bannanapants, so I made the pasta while the onions and peppers were cooking. When the pasta was done, I strained it (reserving the pasta water) and hit the pasta with some cold water to stop it from cooking any further. That meant I had starchy pasta water which made a thicker, traditional red sauce when added to the vegetable-sausage-tomato mixture. When it came time for the pasta at the end, I let it go a little bit longer to make sure everything was hot, and the dish was spot on. I'm kind of guessing this method is what the writers intended, but who really knows. (I also went with spicy sausage, but that wouldn't have impacted the sauce consistency)

Goodness, whoever put this recipe together didn't proofread it. So much liquid! I try to follow the recipe exactly the first time out. Then, if I like the taste, I'll make alterations according to my preferences. This is an ordinary combination of usually good tastes awash in a sea of plain water. A waste of good ingredients.

Very flavorful. I added a tsp of Italian Seasoning in addition the oregano. Also, there is a continuity issue in the directions which say to add pasta water in both steps 1 and 2, but the pasta isn't actually cooked until step 3 so apparently just add plain boiling water.

This is a tasty, easy and solid recipe that is light and flavorful and is a definite addition to my recipe index. Luckily, I had two sweet Italian turkey sausages and s green pepper craving attention. I added a sweet red prpper, half teaspoon of fennel seed and a tablespoon tomato paste and let it simmer for 30 minutes. I skipped the extra water, also. The flavors melded and the dish was a success.

This is delicious. Husband said he has had sausage and peppers in restaurants that were not as tasty as this recipe. I did add more garlic because we like garlic. That is the only adjustment I made. This is definitely a keeper.

Just made this for my family for the first time and everyone loved it, cleaned their plate and said I should definitely cook it again. I guess that's called a hit! I cooked it as written (with a healthy addition of red pepper flakes and perhaps garlic too), but next time would add one more sausage link. Also, my kids asked that I cut the peppers a bit smaller next time. All easy adjustments.

Delicious, easy recipe to make. I used think spaghetti as I don't like the texture of bucatini. I also added just one cup of water, per other reviews. My husband I and gobbled it up! Just wish I had crusty bread to dip in the sauce at the end.

Good, easy recipie. Modified it by using half the amount of bucatini and adding 3 cups of kale at the end. Will make again and try with spinach and mushrooms.

This tasted even better the next day as the sauce really came together! Delicious. Changed my rating to 4 forks! Amazing.

Halved the recipe and yes, half of pasta water is enough. Could find bucatini so I just used spaghetti. The key to flavor is don't be shy with red pepper flakes and cheese x2 (I used Parmesan as that's all I had). Easy, healthy and tasty dish!

really good and comes together in 30 minutes - I add mushrooms to the veggies and a ton of basil at the end. No need to add more than 1/2 cup pasta water. Have tried this with ground turkey and chicken sausage - good every time!

Just prepared this dish for the second time with a couple of tweaks. I used fresh organic Italian chicken sausage instead of turkey which I always find too dry and grated domestic parmesan cheese. Used only 1/2 cup of water and that was plenty to make a good sauce. The directions to use pasta water is irrelevant if you haven’t added the pasta before using it. I also used just half a box (8 oz) of the bucatini. The whole box was just way too much pasta for the amount of sauce. Healthy, tasty and colorful.

The flavor in this dish was spot on. The sauce was too runny, however. Next time, we'll skip the instruction to add 2 cups of pasta water.

Our family of 5 enjoyed this as a healthy mid week dinner. Added mushrooms with the bell peppers and they were a nice addition. Not a very thick sauce, but the noodles once added to the skillet absorbed the sauce so they had a lot of flavor.

  • Make Ahead Freezer Meal: Cook the sausage mixture and cool completely.  Assemble the stuffed peppers as directed, wrap tightly and freeze.  From frozen, bake, covered, 1 hr. 10 min. or until peppers are tender.  Or thaw overnight in the refrigerator and bake, covered, 45 min. or until peppers are tender.

Heat the oven to 400°F.  Heat the oil in a 10-inch skillet over medium-high heat. Add the sausage and cook until well browned, stirring often to separate meat.  Pour off any fat.  Stir the onion and oregano in the skillet and cook until the onion is tender.  Stir in the cheese.

Arrange the pepper halves, cut-side up, in aك-quart shallow baking dish.  Spoon the sausage mixture into the pepper halves.   Pour the sauce over the filled pepper halves.  Cover the baking dish.

Bake for 40 minutes or until the peppers are tender.

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Sausage and Pepper Baked Ziti

With our freeze-now, serve-later dishes, you can give your family a comfy meal on even the busiest weeknight. Cheesy, zesty, and studded with savory Italian sausage, our baked ziti feeds a crowd and then some &mdash without much time spent in the kitchen.

  1. In deep 12-inch nonstick skillet, cook sausage on medium 10 minutes or until browned, stirring and breaking it up with side of spoon. With slotted spoon, transfer sausage to medium bowl.
  2. In drippings in skillet, cook garlic, peppers, onion, and mushrooms, covered, 10 minutes. Uncover and cook 8 minutes longer or until vegetables are tender and most of liquid has evaporated. Stir in tomatoes, tomato puree, and salt heat to boiling on medium-high, stirring and breaking up tomatoes with side of spoon. Reduce heat to medium-low cover and cook sauce 10 minutes, stirring occasionally.
  3. Meanwhile, cook pasta according to package directions, but cook 2 minutes less than recommended cooking time.
  4. Preheat oven to 400 degrees F. Reserve 1/2 cup pasta cooking water. Drain pasta. Return pasta and reserved cooking water to pot stir in tomato sauce to coat pasta. Add mozzarella and reserved sausage toss to combine. Divide mixture evenly between 2 shallow ungreased 2 1/2-quart ceramic baking dishes. Sprinkle with Romano cheese.
  5. Bake one casserole 20 to 25 minutes or until top browns and sauce is bubbling. Let stand 10 minutes. Meanwhile, prepare second casserole for freezing (see Thawing and Reheating Tips).

Tips & Techniques

To reheat after thawing 24 hours:

Conventional oven: Heat, loosely covered, at 350 degrees F 1 hour uncover and heat 30 minutes longer.

Microwave oven: Heat, covered, on Low (30 percent) 35 minutes, then on High 15 minutes longer.

  • 2 tablespoons olive oil
  • 1 1/2 pounds sweet or hot Italian pork sausage, cut into 1/2-inch slices
  • 2 medium green pepper and/or red bell peppers, cut into 2-long strips (about 3 cups)
  • 2 medium onion, thickly sliced (about 1 1/2 cups)
  • 3 cups Prego® Traditional Italian Sauce
  • 4 cups cooked tube shaped pasta (ziti) or penne pasta, cooked and drained
  • 1/3 cup Parmesan cheese

Heat 1 tablespoon of the oil in a 12-inch skillet over medium-high heat. Add the sausage in 2 batches and cook until it’s well browned, stirring often. Remove the sausage from the skillet. Pour off any fat.

Reduce the heat to medium and add the remaining oil. Stir the peppers and onions in the skillet and cook for 5 minutes.

Stir the sauce in the skillet. Heat to a boil. Return the sausage to the skillet and reduce the heat to low. Cover and cook for 20 minutes or until the sausage is cooked through and the vegetables are tender. Serve over the pasta and sprinkle with the cheese.

Choose pasta shapes that are heavy enough to hold the tomato sauce. Penne, bowtie, rotini, or a heavy spaghetti like bucatini are all great choices.

  1. Cook pasta al dente, drain and set aside. 
  2. Brown ground sausage, add onion & bell pepper. Cook, then add tomatoes & tomato paste. 
  3. Bring to a boil, then cover and simmer (as per recipe below.)
  4. Add pasta and simmer until thickened. Garnish with freshly grated parmesan cheese & fresh basil. 

PRO TIP: Make a fancy basil garnish by stacking about 5 basil leaves together. Roll them up from the wide stem end to the tip and then sliced the roll horizontally in thin ribbons (this is called chiffonade). Sprinkle them over the top of the finished dish.

Serve witha slice of  cheesy bread and a brightly flavored tomato salad. Don’t forget to finish the meal with a traditional Italian style dessert like tiramisu cupcakes or an almond pound cake.


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