Here’s a main dish recipe you’ll keep at the front of your recipe box: Sausage Pepper Pasta Toss. It’s a good one for a quick and easy, tasty weeknight dinner that everyone loves. (Kids too!) And only five ingredients. We often had this for dinner growing up, and I’ve been making it for my guys for years. If you you can boil water, you can make this simple Sausage Pepper Pasta Toss. I’ve tasted bland pasta dishes. This is not one of those. The sausage, peppers and parmesan cheese all insure a dish bursting with flavor.
Cook rotini pasta to al dente, according to box instructions. While that cooks, prepare the sausage, pepper and cheese sauce below.
Saute the sausage.
While the sausage cooks, dice the peppers.
Add peppers in with the sausage and cook for several minutes.
Add in half and half and grated parmesan cheese to sausage pepper mixture. Cook for several minutes, melting the parmesan and to thicken the sauce.
Toss with the steaming pasta rotini, and sprinkle with extra parmesan cheese. You’re done! Add a salad or green veggie and you have a nutritious, satisfying hot meal for fall and winter. Your family will thank you!
Sausage Pepper Pasta Toss
Ingredients
- 8 ounces pasta rotini cooked and drained
- 1 green pepper and 1 red pepper seeded and diced
- 1 cup half and half or milk, for a lighter version
- 1/2 cup freshly grated parmesan cheese plus extra for serving
- 1 pound sweet italian sausage
Instructions
- Cook pasta according to the box instructions.
- While pasta is cooking, prepare the sausage mixture.
- Cook sausage in a large frying pan, 'til sausage is cooked through.
- Drain all visible fat.
- Add in diced peppers and cook several minutes.
- Add in half and half and parmesan cheese.
- Cook for several more minutes to allow cheese to melt and thicken the sauce.
- Combine hot sausage pepper mixture with hot cooked and drained rotini.
- Serve with extra parmesan grated on top.
Notes
Linda Jenkins says
Hi Allie, the Mexican shredded chicken was a big Patriots game day success. This sounds just as good. I can’t wait to try it.
Nancy says
Love the “quick and easy”!
Mike says
This looks MARVELOUS! And I missed the mexican shredded chicken…have to go back and find that. I see from the pictures that you break up the sausage rather than slice or dice?
Allie Taylor says
We like it, sure hope your tribe does too. Yeah, I remove the sausage skins and then break up with a big spoon in the frying pan. The Mexican Shredded Chicken is great for a crowd and really versatile, you can make burritos, put it on a salad, make an enchilada casserole, etc. Or serve in a bowl as chili with sour cream and shredded cheese. I like it because it goes in the crockpot in the morning and cooks all day.
Carolyn V says
This is a delicious recipe! It has long been on our family vacation menu list with your brother as chef of the day 🙂
Love your blog, Allie. Keep up the good . . . no, GREAT work!
Carolyn
Allie Taylor says
Thanks Carolyn, that means a lot! So glad you have already enjoyed this recipe. Chef John!!!
Aunt Pinkie says
Sounds fabulous! Can’t wait to try it!
Nancy Hammettj says
Looks good . Will make it this weekend.
Christy says
Sounds like one for my recipe book!! Kid friendly and adult pleasing. Thank you!!
Barbara B. says
Could we hire you every night to prepare our meals? That’s not asking too much, is it?????????
Julie says
Even my chefs-in-training can handle this one. Hooray!!
Bresca says
Very easy to make, and flavorful. I was pleased that the peppers didn’t get mushy but stayed hot, slightly crisp, and sweet. (I used red and orange peppers for flavor, but the green ones would have looked better!)
Susie Mandel says
Yumm! I made this today and it was easy and fantastic!
Allie says
So glad you all liked it Susie!!! It’s a quick dinner, and the sausage really gives a great flavor! I’m hoping to make it with fresh peppers from the garden this summer. 🙂