Sausage and Pepper Penne

Sausage and Pepper Penne

Chelsey Carr

"This recipe is the best when made using farmer's sausage, but any sausage links will do. Add the red pepper flakes at the end for a little kick, or leave them out if spice isn't for you."
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Ingredients

35 m servings 638 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 638 kcal
  • 32%
  • Fat:
  • 22.3 g
  • 34%
  • Carbs:
  • 85.3g
  • 28%
  • Protein:
  • 26.6 g
  • 53%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 1663 mg
  • 67%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
  2. Heat oil in a large skillet over medium heat, and cook and stir sausage, onion, green bell pepper, red bell pepper, orange bell pepper, and mushrooms until vegetables are tender, about 10 minutes.
  3. Stir diced tomatoes, tomato sauce, minced garlic, garlic powder, oregano, basil, salt, black pepper, and red pepper flakes into vegetable mixture; bring to a simmer and cook, stirring occasionally, about 10 minutes.
  4. Drain pasta and spoon onto plates and top with sauce mixture.

Footnotes

  • Editor's Note:
  • Farmer's sausage, a traditional Mennonite smoked sausage, is well-known in Canada. If you cannot find it, you can use any sausage links.

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Reviews

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Fresh and tasty! I used chicken sausage to cut down on the fat and it was still flavorful. It made a big pot so we are looking forward to leftovers.

This was so fast to make and I love how most ingredients were fresh! Kudos on not having a lot of processed ingredients! I omitted the salt, as I wanted the taste to come from the herbs. Other t...

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