Description
This sausage pasta recipe is quick, easy, and full of incredible flavors. Italian sausage, peppers, onions, and penne pasta come together in a savory tomato-based sauce, mostly in one skillet.
Ingredients
Scale
- 1 package (about 1 pound) Italian sausage links (5 or 6 sausages total, hot, mild, or sweet)
- 1 pound (450g) penne pasta
- 1 tablespoon olive oil (plus more if needed)
- 1 small red onion, sliced
- 1 red bell pepper, sliced
- 4 cloves garlic, minced
- 2 teaspoons fennel seeds, crushed (see notes)
- 1/2 teaspoon crushed red chili pepper flakes (adjust to taste)
- 1 teaspoon Italian seasoning
- 2 tablespoons crushed tomatoes (or tomato paste)
- 4 large ripe tomatoes, diced
- 1/2 cup (125ml) low-sodium vegetable or chicken broth
- Salt, to taste
- Fresh cracked black pepper, to taste
Optional Garnishes:
- Fresh chopped basil
- 1 scallion (green onion), sliced
- Grated Parmesan cheese
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Cook the penne pasta according to package directions until al dente. Drain well and set aside.
- Cook Sausage: While pasta cooks, heat a bit of olive oil (about 1 tsp) in a large skillet over medium heat. Add the whole sausage links. Cook until browned on all sides. (Optional: Add 1/4 cup water to the pan while cooking sausages to help them cook through without burning the outside). When the sausages are almost cooked through, transfer them to a cutting board. Let cool slightly, then slice into 1/4 or 1/2-inch thick pieces.
- Sauté Vegetables & Aromatics: Add 1 tablespoon of olive oil to the same skillet (remove any remaining water from cooking sausage, but keep the browned bits). Add the sliced onions, crushed fennel seeds, crushed red chili pepper flakes, and Italian seasoning. Sauté over medium heat until onions begin to soften.
- Add Garlic & Tomatoes: Add the minced garlic and crushed tomatoes (or tomato paste). Sauté for a couple of minutes, stirring constantly, until garlic is fragrant. Add the sliced bell pepper and diced fresh tomatoes. Cook until the vegetables are crisp-tender.
- Simmer Sauce: Stir in the broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for another minute or so. Season with salt and pepper to taste.
- Combine: Add the sliced cooked sausage back to the skillet with the sauce. Cook for 5 to 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Add Pasta: Add the cooked and drained pasta to the skillet. Stir gently to coat the pasta with the sauce and reheat the pasta for a couple of minutes.
- Serve: Garnish the sausage pasta skillet with fresh chopped basil, sliced scallions, and grated Parmesan cheese, if desired. Serve immediately.
Notes
- Timing: While called a “20-Minute” recipe, total time including pasta cooking and sausage browning will likely be closer to 30-35 minutes.
- Sausage: Use your favorite Italian sausage links. Remove casings before slicing if preferred. Ground Italian sausage can also be substituted (brown and crumble it in step 2).
- Fennel Seeds: Crushing the fennel seeds (using a mortar and pestle or the side of a knife) releases their flavor.
- Spice Level: Adjust the amount of crushed red chili pepper flakes to your preference.
- Broth: Low-sodium broth is recommended.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently.