Chicken Sausages and Peppers with Pasta
Savor bold flavors and comforting textures with this Chicken Sausages and Peppers with Pasta recipe—a hearty, one-skillet dinner that’s perfect for busy weeknights or casual gatherings. Juicy chicken sausages are seared to golden perfection and paired with vibrant bell peppers, sweet onions, and a robust tomato-based sauce infused with garlic, oregano, basil, and a hint of red pepper flakes for subtle heat. Tossed with al dente rigatoni and finished with a sprinkle of Parmesan cheese and fresh parsley, this dish strikes the perfect balance between savory and satisfying. With just 15 minutes of prep time and simple ingredients, this recipe is an easy yet impressive way to elevate your pasta night while celebrating classic Italian flavors.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 links Chicken sausages
- 12 oz Rigatoni pasta
- 2 medium Bell peppers (red, yellow, or green)
- 1 medium Onion
- 3 cloves Garlic cloves
- 2 tbsp Olive oil
- 14 oz Crushed tomatoes (canned)
- 1 cup Chicken broth
- 1 tsp Dried oregano
- 1 tsp Dried basil
- 0.5 tsp Red pepper flakes
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 cup Parmesan cheese (grated)
- 2 tbsp Fresh parsley (chopped)
Instructions
Cook the rigatoni pasta according to the package instructions, until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
Cut the chicken sausages into 1/2-inch slices. Thinly slice the bell peppers and onion. Mince the garlic cloves.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken sausage slices and cook for 3-4 minutes on each side, or until browned. Remove the sausages from the skillet and set them aside.
In the same skillet, add the remaining olive oil. Stir in the sliced peppers and onion and sauté for 5-7 minutes, or until they soften slightly. Add the minced garlic and cook for an additional minute until fragrant.
Pour in the crushed tomatoes and chicken broth, stirring to combine. Add the dried oregano, dried basil, red pepper flakes, salt, and black pepper. Stir well and let the sauce simmer for 8-10 minutes, allowing the flavors to meld.
Return the chicken sausage slices to the skillet and simmer them gently in the sauce for another 5 minutes to heat through.
Add the cooked rigatoni pasta to the skillet, tossing everything together until the pasta is well coated in sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
Remove the skillet from heat and serve immediately. Garnish with grated Parmesan cheese and freshly chopped parsley for extra flavor.
Nutrition Facts
Calories |
2081 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.6 g | 117% | |
| Saturated Fat | 33.7 g | 168% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 307 mg | 102% | |
| Sodium | 7408 mg | 322% | |
| Total Carbohydrate | 179.6 g | 65% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 42.5 g | ||
| Protein | 139.5 g | 279% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1611 mg | 124% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 2334 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
