Rich and Hearty Sweet Pepper Pasta with Sausage

January 10, 2019

Sweet Pepper Pasta with Sausage

A colorful and delicious pasta with a vibrant, smoky taste.

Prep Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Author Judit Lipoczi


  • 1 lb uncooked orecchiette pasta
  • 1 lb hot Italian sausage casings removed
  • 3 tbsp unsalted butter divided
  • 1 lb multicolored sweet baby bell peppers thinly sliced crosswise
  • 1 1/2 tsp salt
  • 1 garlic clove minced
  • 1/3 cup coarsely chopped fresh oregano
  • 1 1/4 oz Pecorino Romano cheese finely shredded
  • 1/4 cup torn fresh basil


  1. Cook pasta in salted water according to package directions. Drain, reserving 1 1/2 cups cooking water.

  2. While pasta cooks, cook sausage in a large nonstick skillet over medium-high, stirring to break into bite-size pieces, until cooked through, 5 to 7 minutes. Transfer to a plate lined with paper towels. Discard drippings.

  3. Add 2 tablespoons of the butter to skillet, stirring and scraping to loosen browned bits from bottom of skillet. Add peppers, and cook, stirring occasionally, 3 minutes. Stir in vinegar, salt, and garlic; cook 1 minute. Stir in pasta, sausage, and remaining 1 tablespoon butter. Stir in cooking water, 1/4 cup at a time, until sauce is smooth and coats pasta. Discard any remaining cooking water. Stir in oregano.

  4. Top servings evenly with cheese and basil.


You May Also Like