Sausage and Peppers Recipe
This sausage and peppers recipe might take 50 minutes to make, but only the first half of that requires focused effort. After that, you can spend the last 20 minutes preparing dessert or munching on a cheese appetizer, whichever your heart desires!
Servings: 4 servings
- 4 oz fettuccine pasta
- 1 tbsp olive oil
- 9 oz Italian sausage
- 1 tbsp unsalted butter
- 1 tsp garlic chopped
- 2 oz onion chopped
- 8 oz bell pepper (red, green, yellow) sliced
- 1 cup homemade tomato sauce
- 1/2 cup unsalted chicken broth
- 1/4 tsp ground pepper
- 1/4 tsp oregano
- 1/2 tsp paprika
- 1.5 oz shredded parmesan cheese
- 1 tbsp fresh basil
- 1 tbsp parsley
Bring a large pot of water to a boil. Cook pasta until al dente and drain. Set aside.
Add olive oil to a skillet over medium-high heat. Once hot, add the sausages and cook until they are browned on all sides. Transfer sausages to a cutting board and let them cool at room temperature.
Slice sausages into 1-inch rings, and set aside.
Add butter to the same skillet over medium heat. Add garlic and cook until fragrant. Stir in onion and bell pepper. After the vegetables have softened, pour in tomato sauce, chicken broth, ground pepper, oregano, and paprika.
Add in sausage. Stir and simmer for a few minutes. Then reduce the heat to low-medium heat. Add in cooked pasta and parmesan cheese, toss to bring everything together. Remove from heat.
Top with parsley and fresh basil. Serve.
Serving: 1serving | Calories: 493kcal | Carbohydrates: 36g | Protein: 19g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 561mg | Potassium: 663mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3090IU | Vitamin C: 89mg | Calcium: 173mg | Iron: 3mg