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Spicy Sausage and Pasta

 Spicy Sausage and Pasta
I had to ask a former neighbor for this recipe after smelling the aroma of it cooking one day. It's simple and delicious, and I'm glad I got the recipe.—May Murphy, Fayetteville, Pennsylvania
6 ServingsPrep: 10 min. Cook: 25 min.


  • 1 cup uncooked elbow macaroni
  • 1 pound turkey Italian sausage, casings removed
  • 1 large green pepper,chopped
  • 1 medium onion, chopped
  • 1 can (14-1/2 ounces) stewed tomatoes, cut up
  • 1 tablespoon sugar
  • 1 teaspoon chili powder
  • 1-1/2 cups (12 ounces) reduced-fat sour cream


  • Cook macaroni according to package directions. Crumble sausage into a
  • large nonstick skillet. Add green pepper and onion. Cook over medium
  • heat until meat is no longer pink. Stir in the tomatoes, sugar and
  • chili powder.
  • Bring to a boil. Reduce heat; cover and simmer for 15 minutes,
  • stirring occasionally. Reduce heat to low. Stir in the sour cream
  • until blended. Drain macaroni; add to skillet. Cook and stir until
  • heated through. Yield: 6 servings.
Nutritional Facts: One serving (1 cup) equals 304 calories, 13 g fat (7 g saturated fat), 65 mg cholesterol, 683 mg sodium, 26 g carbohydrate, 3 g fiber, 20 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1-1/2 fat, 1 starch.

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Spicy Sausage and Pasta (continued)

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