Sausage, Zucchini and Two Pepper Pasta Recipe -
Sausage, Zucchini and Two Pepper Pasta Recipe

Sausage, Zucchini and Two Pepper Pasta

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"A delicious pasta dish that tastes great with either traditional or low fat sausage. Try using fusilli pasta, or your other favorite pasta shape to add variety. It is one of our favorites! Enjoy!"

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Ingredients Edit and Save

Original recipe makes 2 to 4 servings Change Servings


  1. In a large pot with boiling salted water cook penne pasta until al dente. Drain.
  2. Meanwhile, in a large skillet cook sausage until brown. Remove from pan. Saute the red onion and garlic in the olive oil until soft and transparent. Add the oregano, salt, ground black pepper, red pepper flakes, 1/2 of the wine, yellow bell pepper, red bell pepper, zucchini, mushrooms, and saute until tender. Add remaining wine and chicken stock and cook until liquid has reduced to a thick sauce, about 20 minutes.
  3. After sauce has reduced, add cooked sausage and thawed peas to the sauce and stir to heat through.
  4. Toss pasta with the sauce to coat evenly. Sprinkle with the grated Parmesan cheese. Serve warm.
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Reviews More Reviews

Most Helpful Positive Review
Aug 29, 2002

This was delicous. It even got my picky children to eat zucchini!

Most Helpful Critical Review
May 04, 2011

This dish tasted good but I prefer my vegetables almost al dente and by sautéing them and then pretty much boiling them for another 20 minutes in the stock they turned out too mushy for my liking. I think next time I will skip the sautéing, boil in wine & stock for only 15 minutes and cut the stock down to 1-1/2 cups as I too needed to use cornstarch to thicken.


41 Ratings

Aug 29, 2002

A new family favorite. I adjusted the recipe just a bit. I added some heavy cream to the sauce to make a cream sauce and also some parmesan cheese and left out the wine. It is absolutley delicious. My husband loved it.

Jun 22, 2004

All things considered, this turned out to be pretty tasty. I made a lot of substitutions (sake instead of wine, green peppers instead of red and yellow, and canned mushrooms) and a few omissions (didn't have any crushed red pepper, left out the salt.) One change I would make to the recipe is to wait to boil the pasta until you are simmering the rest of the mixture. I underestimated the time it would take to get to that step. Also, the sauce never thickened so I added a bit of corn starch towards the end.

Jul 31, 2007

Wish I could give 4.5 stars, almost perfect. Was looking for a recipe to use some fresh zucchini and pork sausage given to us and this did the trick! I modified some things due to what I had on hand. Used bow tie pasta instead of penne (prettier than penne), a whole yellow onion, doubled all spices except salt (was a little bland before). Omitted the wine, peas, and parmesan. Only used one green pepper. Used chicken bullion instead of stock. Also had to add corn starch to thicken at the end. Next time I will be prepared and have the colored peppers on hand to improve the presentation. Deffinately a keeper for the recipe box.

Aug 12, 2008

Great recipe! I think my husband could have eaten the whole dish by himself. The sauce is very light and tasty as is, but I added 1/2 cup of heavy cream to thicken it up a bit. Next time I'll try adding cornstarch to thicken even more. I used sweet italian sausage instead of spicy and it was delicious! I'm sure I'll be making this often!

Jun 01, 2010

We all love this recipe. Great weeknight dinner. I cook the sausages seperately from the vegetables to reduce the cooking time.

Mar 25, 2009

Yum! I doubled this, so that there would be plenty to feed a family of four and produce leftovers for my hubby! I made a couple minor changes: First, I used Chardonnay instead of the Marsala wine because it is what I had. Second, I left out the peas since my hubby is allergic. We loved this! Great recipe!


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  • Calories
  • 727 kcal
  • 36%
  • Carbohydrates
  • 71.2 g
  • 23%
  • Cholesterol
  • 62 mg
  • 21%
  • Fat
  • 36.4 g
  • 56%
  • Fiber
  • 5.8 g
  • 23%
  • Protein
  • 25.9 g
  • 52%
  • Sodium
  • 841 mg
  • 34%

* Percent Daily Values are based on a 2,000 calorie diet.

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