Italian Sausage N Peppers Supper Recipe

5 4 8
Italian Sausage N Peppers Supper Recipe
Italian Sausage N Peppers Supper Recipe photo by Sponsor
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Italian Sausage N Peppers Supper Recipe

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5 4 8
Publisher Photo
I created this sausage and pepper dish after I enjoyed similar at an Italian restaurant. My young son loves it even though it is a little spicy. -Teresa Puszkar of Colorado Springs, Colorado
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 cups uncooked penne pasta
  • 1 pound turkey Italian sausage links
  • 1/2 cup each julienned sweet red, yellow and green pepper
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 3 garlic cloves, minced
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon caraway seeds
  • 1 tablespoon olive oil
  • 2 cans (14-1/2 ounces each) diced tomatoes, drained

Directions

Cook pasta according to package directions. In a large nonstick skillet, brown sausage over medium heat; drain. Cut sausage into 1/4-in. slices. In the same skillet, saute the peppers, basil, garlic, oregano, thyme, caraway seeds and sliced sausage in oil until peppers are crisp-tender. Stir in tomatoes. Cook and stir until heated through. Drain pasta; add to skillet and mix well. Yield: 5 servings.
Originally published as Italian Sausage N Peppers Supper in Light & Tasty April/May 2004, p31

Nutritional Facts

1-1/2 cups: 327 calories, 12g fat (3g saturated fat), 49mg cholesterol, 845mg sodium, 33g carbohydrate (0 sugars, 3g fiber), 21g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1-1/2 starch, 1 fat.

  • 2 cups uncooked penne pasta
  • 1 pound turkey Italian sausage links
  • 1/2 cup each julienned sweet red, yellow and green pepper
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 3 garlic cloves, minced
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon caraway seeds
  • 1 tablespoon olive oil
  • 2 cans (14-1/2 ounces each) diced tomatoes, drained
  1. Cook pasta according to package directions. In a large nonstick skillet, brown sausage over medium heat; drain. Cut sausage into 1/4-in. slices. In the same skillet, saute the peppers, basil, garlic, oregano, thyme, caraway seeds and sliced sausage in oil until peppers are crisp-tender. Stir in tomatoes. Cook and stir until heated through. Drain pasta; add to skillet and mix well. Yield: 5 servings.
Originally published as Italian Sausage N Peppers Supper in Light & Tasty April/May 2004, p31

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Reviews forItalian Sausage N Peppers Supper

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MY REVIEW
anitamm User ID: 7158753 222937
Reviewed Mar. 16, 2015

"I omitted the canned tomatoes and replaced with a jar of spaghetti sauce. I also added 1 t crushed red pepper. Delicious!"

MY REVIEW
peligia User ID: 1877384 132423
Reviewed Aug. 15, 2014

"I love this dinner. It's cheap, fast, and delicious. I only use half the sausage which is enough for our family of 5. Then, I use the leftover sausage to make Zuppa di Fagioli (search for it on here) or add to sauce for spaghetti."

MY REVIEW
Lorelie1 User ID: 5618714 78385
Reviewed Oct. 23, 2013

"full of flavor and color, easily put together for a fast weeknight meal!"

MY REVIEW
tchr90 User ID: 2795278 136266
Reviewed Mar. 24, 2012

"This recipe is one I make for my husband. ( I do not care for sausage or peppers or tomatoes.) He requests this recipe so it is one of my keepers!"

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