Penne with Italian Sausage and Peppers
A hearty Italian-American pasta dish featuring spicy sausage links simmered with colorful bell peppers in a rich tomato sauce. The combination of sweet peppers and robust Italian seasoning creates a satisfying weeknight dinner that's perfect for families. The sauce develops deep flavor through gentle simmering while penne pasta provides the ideal shape to hold every bit of the savory mixture. Finished with fresh Asiago cheese for a sharp, nutty accent.
Ingredients
- 1 16-oz. pkg. uncooked penne, tube-shaped pasta
- 1 teaspoon dried basil leaves
- 6 hot or spicy Italian sausage links, about 1 1/2 lb.
- 1 red bell pepper, cut into 1/2-inch pieces
- 1 green bell pepper, cut into 1/2-inch pieces
- 1 onion, cut into 1/2-inch pieces
- 1 ½ cups diced Italian plum tomatoescanned diced tomatoes1:1convenience
consistent flavor year-round
- 1 15-oz. can Italian-style tomato sauce
- 1 oz. shredded fresh Asiago cheese, 1/4 cupParmesan cheese1:1vegetarian
similar sharp flavor
Instructions
- 1
Cook penne in large saucepan to desired doneness as directed on package
- 2
Drain pasta and return to saucepan
- 3
Add basil and toss to coat
- 4
Cover pasta to keep warm
- 5
Heat large nonstick skillet over medium heat until hot
- 6
Add sausage links, bell peppers and onion
- 7
Cook 6 to 8 minutes or until sausage links are browned, stirring occasionally
- 8
Add tomatoes and tomato sauce and mix well
- 9
Reduce heat to medium-low and cover
- 10
Cook 13 to 15 minutes or until sausage links are thoroughly cooked and sauce is of desired consistency, stirring occasionally
- 11
Serve sauce over penne
- 12
Sprinkle with cheese
Tips
Pierce sausage links with a fork before cooking to prevent bursting and ensure even cooking throughout.
Cut vegetables uniformly to ensure they cook at the same rate and create an attractive presentation.
Let the sauce simmer uncovered for the last few minutes if you prefer a thicker consistency.
Good to Know
Refrigerate leftovers up to 3 days in airtight container
Sauce can be made 1 day ahead and reheated gently
Serve immediately while pasta is hot with additional cheese on the side
Common Mistakes
Don't overcook the sausage initially to avoid tough texture when simmering
Keep pasta covered after draining to prevent it from cooling and becoming sticky
Substitutions
milder flavor
consistent flavor year-round
FAQ
Can I use turkey sausage instead of pork?
Yes, turkey Italian sausage works well as a leaner alternative. Cook it the same way but watch carefully as it can dry out faster than pork sausage.
What if I don't have fresh Asiago cheese?
Grated Parmesan, Romano, or even sharp cheddar will work. Start with less since some cheeses are saltier than Asiago.
How long will leftovers keep?
Store covered in the refrigerator for up to 3 days. Reheat gently with a splash of water or broth to prevent the pasta from drying out.