Hot Italian Sausage N Veg Pasta
Satisfy your cravings for bold flavors and hearty comfort with this Hot Italian Sausage N Veg Pasta recipe! Featuring tender penne pasta, savory hot Italian sausage, and a medley of vibrant vegetables like zucchini, red bell pepper, and onion, this dish is a celebration of robust taste and wholesome ingredients. Simmered in a rich tomato-based sauce infused with garlic, oregano, and a touch of crushed red pepper flakes for a subtle kick, this pasta is the perfect marriage of spice and freshness. Garnished with freshly grated Parmesan cheese and a sprinkle of parsley, it’s an easy, one-pan recipe that’s ready in under 45 minutes, making it a weeknight favorite or a crowd-pleasing dinner party centerpiece. Delight in the perfect balance of spice, hearty textures, and zesty Italian flair!
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Recipe Information
Ingredients
- 12 oz Penne pasta
- 4 links Hot Italian sausage
- 2 tbsp Olive oil
- 4 cloves Garlic
- 1 medium Yellow onion
- 1 large Red bell pepper
- 1 medium Zucchini
- 28 oz Crushed tomatoes
- 2 tbsp Tomato paste
- 1 tsp Dried oregano
- 1 tsp Dried basil
- 0.5 tsp Crushed red pepper flakes
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 cup Parmesan cheese
- 2 tbsp Fresh parsley
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
While the pasta cooks, remove the casings from the hot Italian sausage. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it into bite-sized pieces, until browned and cooked through, about 7-8 minutes. Remove the sausage from the pan and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Mince the garlic and dice the onion, red bell pepper, and zucchini. Add the garlic and onion to the skillet, cooking until softened, about 3 minutes.
Add the red bell pepper and zucchini to the skillet. Cook for an additional 5 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp.
Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, crushed red pepper flakes, salt, and black pepper. Bring the mixture to a simmer, then lower the heat and let it cook for 8-10 minutes, allowing the flavors to meld.
Return the cooked sausage to the skillet and stir until combined. If the sauce is too thick, add reserved pasta water, 1/4 cup at a time, until desired consistency is reached.
Add the cooked pasta to the skillet, tossing to coat the pasta in the sauce evenly.
Plate the pasta and garnish with freshly grated Parmesan cheese and chopped parsley. Serve immediately and enjoy this delicious, hearty meal!
Nutrition Facts
Calories |
3083 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.7 g | 164% | |
| Saturated Fat | 41.7 g | 208% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 304 mg | 101% | |
| Sodium | 8136 mg | 354% | |
| Total Carbohydrate | 348.9 g | 127% | |
| Dietary Fiber | 31.5 g | 112% | |
| Total Sugars | 59.0 g | ||
| Protein | 140.6 g | 281% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 789 mg | 61% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 3715 mg | 79% | |
*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.
