Don't miss another issue…      Subscribe

Penne with Peppers and Sausage

 
Penne with Peppers and Sausage
284

Bell peppers and sausages are cooked in a tasty tomato sauce, then served over a bed of warm penne. An ideal meal for a busy week night.

Yield

6

servings

Prep

15

min

Cook

30

min

Ready

45

min

Trans-fat Free, High Fiber
 

Ingredients

1 pound sausage
italian, in 2 inch lengths
2 each onions
purple, in 1 inch pieces
5 cloves garlic
crushed
2 each sweet red bell peppers
1 inch cubes
2 each sweet yellow bell peppers
1 inch cubes
16 ounces italian plum (roma) tomatoes
¾ cup red wine
dry
*
1 teaspoon worcestershire sauce
2 each bay leaves
imported
*
½ teaspoon basil
dried, leaves
*
½ teaspoon thyme
dried, leaves
*
½ teaspoon oregano
dried, leaves
*
½ teaspoon sage
dried, rubbed
*
¼ teaspoon red pepper flakes
*
¼ teaspoon black pepper
freshly ground
*
3 tablespoons parsley leaves
chopped
1 pound pasta, penne

Directions

Heat a skillet over moderate heat, add sausage and cook until browned.

Remove sausage and drain on paper toweling.

Discard all but 1 tablespoon of fat.

Add onion to fat in skillet and cook slowly until soft but not Add garlic and cook a minute or two more.

Add red and yellow bell peppers and toss to coat with oil.

Add tomatoes, wine, Worcestershire and seasonings.

Cook at a simmer, covered, stirring occasionally, for about 10 minutes, adding sausage pieces toward the end of that period.

Uncover and cook over high heat to reduce to desired consistency.

In the meantime, cook penne until al dente in ample boiling salted water.

Drain pasta and toss in a heated bowl with a tablespoon or so of good olive oil.

Serve pasta in heated bowls with sauce and a sprinkling of parsley.

 

* not incl. in nutrient facts

Reviews

over 5 years

Didn't have penne so I substituted rotini. Penne would have been better. Home-grown tomatoes were so sweet this year with the sweet peppers it was a bit over-whelming. Penne would have balanced it out more than rotini. Still very good, with a healthy squeeze of lemon and some a solid dose of Parmesan it's a great way to use up half a bell pepper here and half a bell pepper there!

Add review

 

 

Comments

Nutrition Facts

Serving Size 358g (12.6 oz)
Amount per Serving
Calories 60135% of calories from fat
 % Daily Value *
Total Fat 23g 35%
Saturated Fat 7g 36%
Trans Fat 0g
Cholesterol 64mg 21%
Sodium 590mg 25%
Total Carbohydrate 24g 24%
Dietary Fiber 5g 22%
Sugars g
Protein 54g
Vitamin A 41% Vitamin C 299%
Calcium 7% Iron 25%
* based on a 2,000 calorie diet How is this calculated?

 

Add Photo

Up to 1MB in size, .jpg format

 

Live Feed