For years, sausage and peppers has been such a favorite in my family. My father loved it. My whole family loves it. It’s a rather easy dish that is full of flavor and can easily feed a crowd. It’s definitely one of my favorite comfort foods. Over the years we’ve tweaked the recipe slightly. Sometimes, not adding tomatoes and putting in potatoes or using different color peppers verse the typical green peppers. The dish is rather easy to make your own.
I decided I’d make some Sausage and Peppers pasta. Being Italian I really don’t make pasta dishes as much as you’d think. Mostly for dietary reasons as I try and keep from having so many carbs.
However, sometimes a girl just needs a delicious bowl of pasta with a nice chunk of bread. That’s the Italian girl in me for sure.
I made this pasta and it came out so good and got such rave reviews. It’s rather simple and the flavor is on point and really is a great way to change up such a classic dish. The flavors are even better the next day, which make for the best leftovers of all time!
Italian Sausage and Peppers Pasta
6 Italian sausage links, mild or spicy
3 large peppers, any color (or 8-10 mini peppers), cut in strips
1 large onion, diced
5 garlic cloves, minced
3 T olive oil
1 can diced tomatoes (no salt added)
1 T butter, optional
2-3 T pesto, homemade or store bought (more or less depending on taste)
2 t salt
2 t pepper
2 t garlic powder
2 t onion powder
2 t Italian seasoning
3 T grated Romano or Parmesan cheese, (+ more for sprinkling)
1 cup arugula, loosely packed ) (optional)
8-10 oz pasta noodles, any kind cooked
Directions: Preheat oven 350°. Bake Italian sausage for 35-40 minutes turning sausage over half way through. Remove from oven and set aside.
Heat a large sauté pan over medium high heat. Add 1 tablespoon of olive oil and heat 2 minutes. Add in garlic and onion and sauté 3-4 minutes stirring often. Add in the peppers and cook until soft and slightly browned. This may take about 8-9 minutes. Next season the mixture with Italian seasoning, garlic and onion powder, and salt and pepper.
Cut sausage into slices and add to the pan. Add the diced tomatoes with liquid, pesto and the cooked pasta and mix well. Let simmer about 5-7 minutes stirring often. Next remove pan from heat and mix in the arugula, cheese and butter if you are using. The butter will give it a nice silk finish. Season pasta with salt and pepper. Sprinkle with cheese for serving.
Chef Notes: You can make the peppers in the oven for more of a char on them. Just roast in the oven at 400° for 35-35 minutes, stirring halfway through.