Description
This hearty Pasta with Sausage, Peppers, and Onions recipe combines sautéed vegetables, savory Italian sausage, and fresh fettuccine pasta in a flavorful tomato sauce. Enhanced with white wine and aromatic spices, this comforting dish comes together in just 35 minutes, perfect for a satisfying weeknight dinner.
Ingredients
Scale
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 medium onion, sliced
- 1 medium bell pepper, sliced
- 8 ounces mushrooms, sliced
- 3-4 cloves garlic, minced
Protein
- 1 pound Italian sausage links, sliced or crumbled
Liquids
- 1/2 cup white wine (or chicken broth)
- 1 (28-ounce) can diced tomatoes
Seasonings
- 1 teaspoon kosher salt, plus extra for seasoning
- 1/4 teaspoon ground black pepper, plus extra for seasoning
Pasta and Garnishes
- 9 ounces fresh fettuccine pasta
- Grated Romano cheese, for serving
- Crushed red pepper flakes, for serving
Instructions
- Sauté vegetables: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the sliced onion, bell pepper, mushrooms, and minced garlic. Season with 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Sauté the vegetables for about 7 minutes or until softened. Remove the vegetables from the skillet and set aside.
- Brown sausage: In the same skillet, add the sliced or crumbled Italian sausage. Cook over medium-high heat, stirring frequently, until the sausage is browned and cooked through.
- Deglaze pan: Pour in 1/2 cup of white wine or chicken broth to the skillet. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. Allow it to simmer for 1-2 minutes to reduce slightly.
- Combine and simmer: Add the 28-ounce can of diced tomatoes along with the previously sautéed vegetables back into the skillet. Season with additional salt and pepper if desired. Bring the mixture to a boil, then reduce heat and let it simmer gently for 15-20 minutes to meld flavors.
- Cook pasta: While the sauce simmers, cook 9 ounces of fresh fettuccine pasta according to package instructions until al dente. Drain the pasta well.
- Toss and serve: Add the drained pasta directly into the skillet with the sausage and vegetable sauce. Toss everything together until the pasta is evenly coated with sauce. Serve immediately topped with grated Romano cheese and a sprinkle of crushed red pepper flakes for some heat.
Notes
- Substitute chicken broth for white wine if you prefer a non-alcoholic version.
- Use gluten-free pasta to accommodate gluten-free diets.
- For a spicier dish, increase the amount of crushed red pepper flakes to taste.
- Leftover pasta can be refrigerated for up to 3 days; reheat gently on stovetop or microwave.
- Fresh mushrooms work best for the most flavor; avoid canned mushrooms for texture quality.
