Sweet Pepper & Sausage Pasta (Print Version)
# Ingredients:
01 -
1/2 lb mild or spicy Italian sausage, casings removed
02 -
2 tbsp tomato paste, divided
03 -
2 tbsp olive oil, divided
04 -
1/2 sweet onion, thinly sliced
05 -
2 medium red or yellow bell peppers, sliced
06 -
3 garlic cloves, thinly sliced
07 -
1 1/2 tsp light brown sugar
08 -
1 tsp dried oregano
09 -
1 tsp balsamic vinegar
10 -
8 oz dry short-cut pasta (rigatoni, penne, or fusilli)
11 -
Kosher salt, to taste
12 -
1/2 cup reserved pasta water
13 -
Toasted breadcrumbs, for serving (optional)
# Instructions:
01 -
Heat a large skillet over medium-high heat. Add the sausage and cook until browned and just cooked through. Stir in 1 tbsp tomato paste and cook for another 1-2 minutes, until caramelized. Transfer to a plate and set aside.
02 -
In the same pan, heat 1 tbsp olive oil over medium heat. Add the onions and bell peppers. Cook for 15-20 minutes, stirring often, until softened and caramelized. Stir in the remaining 1 tbsp tomato paste, garlic, brown sugar, oregano, and balsamic vinegar. Season with kosher salt and cook for another 2-3 minutes, until jammy. If the peppers start to dry out, add a splash of water and let it simmer.
03 -
Meanwhile, cook the pasta in generously salted boiling water 1 minute less than the package instructions. Reserve 1/2 cup of pasta water, then drain.
04 -
Add the pasta and cooked sausage back into the skillet with the peppers. Pour in 1/4 cup reserved pasta water, stirring for 2-3 minutes until the sauce thickens and coats the pasta. Add more pasta water as needed for a silky texture. Serve immediately, topped with toasted breadcrumbs, if desired.
# Notes:
01 -
Use spicy Italian sausage or add a pinch of red pepper flakes for extra heat. Swap sausage for ground turkey or chicken sausage for a lighter version. Use plant-based sausage or mushrooms for a vegetarian alternative.