Description
This hearty Pasta with Sausage, Peppers, and Onions recipe features a flavorful combination of sautéed vegetables, Italian sausage, and a rich tomato sauce, tossed with fresh fettuccine pasta. Perfect for a satisfying weeknight dinner that comes together in just 35 minutes.
Ingredients
Scale
Vegetables and Aromatics
- 1 medium onion, sliced
- 1 medium bell pepper, sliced
- 8 ounces mushrooms, sliced
- 3–4 cloves garlic, minced
Proteins
- 1 pound Italian sausage links, sliced or crumbled
Liquids and Sauces
- 2 tablespoons olive oil
- 1/2 cup white wine or chicken broth
- 1 (28-ounce) can diced tomatoes
Seasonings
- 1 teaspoon kosher salt, plus extra for seasoning
- 1/4 teaspoon ground black pepper, plus extra for seasoning
Pasta and Toppings
- 9 ounces fresh fettuccine pasta
- Grated Romano cheese, for serving
- Crushed red pepper flakes, for serving
Instructions
- Sauté vegetables: Heat olive oil in a large skillet over medium-high heat. Add the sliced onion, bell pepper, mushrooms, and minced garlic. Season with salt and pepper. Sauté for about 7 minutes until the vegetables are softened and fragrant. Remove the vegetables from the skillet and set aside.
- Brown sausage: Add the sliced or crumbled Italian sausage to the same skillet. Cook over medium-high heat, stirring frequently, until the sausage is browned and cooked through.
- Deglaze pan: Pour the white wine or chicken broth into the skillet. Scrape up any browned bits stuck to the bottom to incorporate rich flavor. Let it simmer for 1 to 2 minutes to reduce slightly.
- Combine and simmer: Return the sautéed vegetables to the skillet. Add the diced tomatoes along with salt and pepper to taste. Bring the mixture to a boil, then reduce heat and let simmer uncovered for 15 to 20 minutes, allowing the flavors to meld and sauce to thicken.
- Cook pasta: While the sauce simmers, cook the fresh fettuccine pasta according to package instructions until al dente. Drain well once cooked.
- Toss and serve: Add the cooked pasta directly to the skillet with the sausage and vegetable sauce. Toss thoroughly to combine and coat the pasta in the sauce. Serve immediately, topped with grated Romano cheese and a sprinkle of crushed red pepper flakes for some heat if desired.
Notes
- Substitute ground Italian sausage if links are not available.
- White wine can be replaced with chicken broth for a non-alcoholic version.
- Fresh pasta cooks faster than dried; adjust cooking times accordingly.
- For a spicier dish, add more crushed red pepper flakes or use spicy Italian sausage.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
