Sausage, Pepper, and Onion Pasta

Brown the sausage first so the peppers cook in the drippings. Use fully cooked smoked sausage if you want a faster pan, or raw Italian sausage if you want it crumbled.

Ingredients

Check off ingredients as you get them ready. Adjust servings using the control beside the recipe. Amounts that start with a whole number scale with the serving size. Fractions such as 1/2 cup stay as written, so adjust those by eye.

• 12 oz short pasta, such as penne
• 1 tbsp olive oil
• 3/4 lb raw Italian sausage, casings removed
• 1 onion, sliced
• 2 bell peppers, sliced
• 2 cloves garlic, minced
• 1 can (15 oz) crushed tomatoes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped parsley

How to make it

1. Boil the pasta in salted water until al dente. Reserve 1/2 cup of the pasta water, then drain.
2. Meanwhile, heat the oil in a large skillet over medium heat. Cook the sausage, breaking it up, until browned and the center reaches 160°F (71°C), about 7 minutes.
3. Add the onion and peppers. Cook for 6 minutes, until softened.
4. Stir in the garlic for 30 seconds. Add the tomatoes, salt, and pepper, and simmer for 5 minutes.
5. Toss in the pasta and enough pasta water to make a light sauce. Finish with parsley.

Substitutions

• Chicken sausage works. Cook raw chicken sausage to 165°F (74°C).
• Zucchini slices can replace one of the peppers. Add them near the end so they do not fall apart.

Storage

Refrigerate for up to 4 days. Reheat with a splash of water until the sausage is steaming hot, 165°F (74°C).

Make it part of your week

Save this recipe in the weekly planner so the grocery list is ready before you shop.