30 Minute Italian Sausage Pasta with Peppers
Inspired by a Chicago-style sausage and pepper sandwich eaten during Lent, this creamy Italian sausage pasta with peppers is made on the stove top and is perfect for the summer months when turning the oven on sounds miserable. An easy weeknight meal that can be prepared in under 30 minutes!
Servings 2 for a main course; 3-4 for a side dish
Ingredients
- ½ lb ground Italian sausage mild or spicy
- 1 T olive oil
- ½ onion finely diced
- 1 red pepper rib removed, seeded and chopped
- ½ teaspoon dried thyme
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 3 garlic cloves chopped
- ½ cup white wine
- ½ lb bow tie pasta cooked about 2 minutes less than package states; reserve ½ cup pasta water
- ½ cup Half and half
- 1 cup chicken broth
- 1 Tablespoon tomato paste I use triple concentrated tomato paste from a tube; see tip below
- 1 Tablespoon butter
- Fresh parmesan cheese
- Fresh parsley
Instructions
- In a large skillet over medium heat, cook the Italian sausage until browned about 8 minutes. Remove to paper towel lined plate to drain and set aside.½ lb ground Italian sausage
- To the pan, add 1 T of olive oil and saute the onion and red pepper in the seasoning and herbs until translucent over medium heat for about 3-5 minutes. Stir in the tomato paste and garlic and cook for 30 seconds until fragrant.1 T olive oil, ½ onion, 1 red pepper, ½ teaspoon dried thyme, 1 teaspoon kosher salt, ½ teaspoon ground black pepper, 1 Tablespoon tomato paste, 3 garlic cloves
- Pour in the white wine and cook for 2 minutes until the vegetables have almost absorbed all the wine. Pour in 1 cup chicken broth and the half and half and simmer until thickened.½ cup white wine, ½ cup Half and half, 1 cup chicken broth
- Stir in the cooked pasta and toss until it absorbs the sauce. Cook for a minute or so. Add the butter.½ lb bow tie pasta, 1 Tablespoon butter
- Sprinkle over fresh parsley and parmesan cheese.Fresh parmesan cheese, Fresh parsley
Notes
Tomato paste tip
Use the double or triple concentrated tomato paste from a tube (see ingredients above). No need to open a whole can! Make ahead. To make ahead, make the sauce ahead of time and refrigerate up to two days until ready to serve. Cook some pasta and reserve pasta water. Gently heat the sausage and peppers sauce in a large skillet over medium-low heat and add in reserved pasta water to thin as needed. Storage. Store in an airtight, refrigerated container for up to 4 days. Not suggested for freezing.