Sausage Skillet Pasta
This Italian Sausage Pasta Recipe is a comforting yet veggie-packed meal that can be customized to each diner's taste. Add spice, cheese or herbs!
Ingredients
- 12 ounces mezzi rigatoni or traditional rigatoni pasta
- ¾ pound ground Italian sausage
- 4 garlic cloves minced
- 1 red bell pepper roughly chopped
- 1 yellow bell pepper roughly chopped
- ½ large yellow onion roughly chopped
- ½ cup dry white wine
- 1 can tomato sauce 8 ounces
- ½ cup chicken broth
- 2 teaspoons dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- Chopped basil and/or parsley for garnish (optional)
- Grated Parmesan cheese for garnish (optional)
- Burrata or fresh mozzarella cheese torn into pieces, for serving (optional)
- Red pepper flakes for serving (optional)
Instructions
- In large pot of boiling salted water, cook pasta according to package instructions for al dente. Drain pasta, reserving 1/2 cup cooking water.
- Meanwhile, heat large high-sided skillet over medium. Add sausage to skillet and cook 4 minutes, breaking meat up with back of spoon as it cooks.
- Add garlic, bell peppers and onion to skillet. Cook 6 to 8 minutes or until vegetables are softened and golden brown, stirring occasionally.
- Add wine to pan and cook 1 minute, scraping up brown bits on bottom of pan.
- Stir in tomato sauce, broth, oregano, salt and pepper and simmer 4 minutes or until liquid has reduced by half, stirring occasionally.
- Add drained pasta to sausage mixture; toss to combine. If sauce is too thick, add pasta water a splash at a time until desired consistency is achieved.
- Garnish pasta with basil and/or parsley and Parmesan cheese, and top with burrata and red pepper flakes, if desired.
Notes
- The Italian sausage I’ve used for this pasta with sausage and peppers is the kind that comes in a 1 pound roll (I used Bob Evans brand). If you can only find Italian sausage in link form, that’s fine – just cut it out of the casing and crumble it into the skillet.
- If everybody you are serving likes spice, you can make this dish with spicy or zesty hot Italian sausage in place of traditional Italian sausage.
- You may not need the pasta water at all to thin out the sauce, but saving pasta cooking water is always a good habit to get into when making pasta.
Calories: 680kcal, Carbohydrates: 75g, Protein: 25g, Fat: 28g, Saturated Fat: 10g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 12g, Cholesterol: 65mg, Sodium: 1300mg, Potassium: 779mg, Fiber: 5g, Sugar: 7g, Vitamin A: 1255IU, Vitamin C: 101mg, Calcium: 77mg, Iron: 3mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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