This sausage and pepper pasta are filled with Italian sausage and colorful bell peppers, this colorful pasta dish is easy to make and full of flavor!
How to make Sausage and Pepper Pasta recipes!
Cook the pasta in salted water according to package directions.
Cut the sausages into slices.
heat the olive oil over medium-high heat in a large sauté pan. Add the onion, bell peppers, red bell pepper, orange bell pepper, and sausage. Cook for about 5 minutes, stirring occasionally. Add the garlic to the pan and cook for 30 seconds.
Drain the pasta and pour it into a large pan. Stir in the salt and pepper to taste. stirring.
Sprinkle with parmesan and parsley, then serve.
Sausage and peppers are a classic flavor combination. When you add pasta to the mix, The perfect hearty meal to feed a crowd! or for a busy weeknight.
MORE SAUSAGE AND PEPPER PASTA RECIPES READERS LOVE!
Huevos a la Mexicana – Easy and delicious!
potato curry recipe – the classically delicious version
Blistered Shishito Peppers – packed with flavor, texture & color!
quinoa with eggs – easy favorite!
pineapple chicken – Super quick!
Asparagus Frittata – the classically delicious version
Sausage and Pepper Pasta
- large pan
Equipment
- large pan
Ingredients
- 12 ounces Penne pasta
- 2 tablespoons olive oil
- 1/2 onion sliced
- 2 cloves garlic minced
- 1/2 red bell pepper cut into strips
- 1/2 orange bell pepper cut into strips
- 1/2 bell pepper cut into strips
- 1/4 cup grated parmesan cheese
- 2 tablespoons chopped parsley.
- salt and pepper to taste
- 1 package Sausage cut into 1/2 inch rounds
Instructions
- Cook the pasta in salted water according to package directions.
- Cut the sausages into slices.
- heat the olive oil over medium-high heat in a large sauté pan. Add the onion, bell peppers, red bell pepper, orange bell pepper, and sausage. Cook for about 5 minutes, stirring occasionally. Add the garlic to the pan and cook for 30 seconds.
- Drain the pasta and pour it into a large pan. Stir in the salt and pepper to taste. stirring.
- Sprinkle with parmesan and parsley, then serve.
