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Sausage Skillet with Pasta & Herbs

 Sausage Skillet with Pasta & Herbs
The fresh herbs really pop in this cinch of a weekday meal. If you want a break from pasta, serve the saucy sausages on polenta instead. It would make a fantastic hoagie filling, too. —Victoria Davis, Wilder, Vermont
4 ServingsPrep/Total Time: 30 min.


  • 2 tablespoons olive oil, divided
  • 2 medium sweet red peppers, sliced
  • 1 medium onion, halved and sliced
  • 4 garlic cloves, minced
  • 1 package (12 ounces) fully cooked Italian chicken sausage links, halved lengthwise and sliced
  • 2 tablespoons balsamic vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons minced fresh parsley
  • 2 teaspoons minced fresh rosemary
  • Hot cooked cellentani or spiral pasta
  • Shredded Parmesan cheese


  • In a large skillet, heat 1 tablespoon oil over medium-high heat. Add
  • red peppers and onion; cook and stir 6-8 minutes or until
  • crisp-tender. Add garlic; cook 1 minute longer. Remove from pan.
  • In same skillet, heat remaining oil over medium-high heat. Add
  • sausage; cook and stir until browned. Stir in pepper mixture,
  • vinegar, salt and pepper; heat through. Stir in herbs. Serve with
  • pasta; sprinkle with cheese. Yield: 4 servings.

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Sausage Skillet with Pasta & Herbs (continued)

Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.