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Healthy, Weeknight Sausage and Pepper Pasta from EricasRecipes.com

Healthy, Weeknight Sausage and Pepper Pasta

Erica
This easy Sausage and Pepper Pasta meal is a delicious pasta spin on sausage and peppers, prepared thoughtfully using better ingredients.
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Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Main Course
Cuisine easy recipe, easy weeknight dinner, quick meal
Servings 4

Ingredients
  

  • 4 tsp extra virgin olive oil divided
  • 1 8 oz pkg sliced mushrooms
  • 1 12 oz pkg organic chicken sausage (I used Aidells spinach and feta)
  • 1 green bell pepper seeded and diced
  • ½ yellow onion diced
  • kosher salt
  • fresh cracked pepper
  • ¼ cup red wine
  • 1 14.5 oz can diced tomatoes, undrained
  • 6 oz tri-color rotini pasta
  • garnish: fresh chopped Italian flat-leaf parsley optional

Instructions
 

  • Bring a large pot of water to a boil. Add the pasta and cook to al dente.
  • While pasta is cooking, heat 3 teaspoons olive oil in a large, nonstick saucepan over high heat. Add the mushrooms and cook until well browned. Transfer the mushrooms to a plate and set aside.
  • In the same pan, heat the remaining teaspoon olive oil. Add the sausage, green bell pepper, and onion, along with a good pinch salt and pepper. Cook until the veggies just start to soften and the sausage is browned.
  • Add the wine to the pan to deglaze. Cook for a minute to reduce. Add the tomatoes with their juice and simmer a couple minutes. Add the pasta, toss, and allow the pasta to finish cooking in the sauce. Serve topped with fresh parsley. Yields 4 servings.

Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.

Tried this recipe?Leave a comment below and let me know!