Italian Sausage and Pepper Rotini
Savor the hearty, classic flavors of Italian Sausage and Pepper Rotini—a vibrant pasta dish that's as bold as it is comforting. Featuring tender rotini pasta tossed in a robust tomato-based sauce, this recipe is loaded with juicy Italian sausage, a colorful trio of sautéed bell peppers, and aromatic garlic and onion. A touch of dried oregano, basil, and crushed red pepper flakes infuses the dish with rustic Italian flair, while optional toppings like freshly grated parmesan and parsley add the perfect finishing touch. Ready in just 45 minutes, this easy-to-make meal is perfect for busy weeknights or casual family dinners. Serve it piping hot for a satisfying and flavorful pasta dish that pairs beautifully with garlic bread or a crisp side salad.
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Recipe Information
Ingredients
- 12 ounces rotini pasta
- 1 pound Italian sausage
- 2 tablespoons olive oil
- 1 red bell pepper
- 1 yellow bell pepper
- 1 green bell pepper
- 1 medium yellow onion
- 3 garlic cloves
- 28 ounces crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.25 teaspoon crushed red pepper flakes
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup parmesan cheese (optional, for serving)
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente. Drain the pasta, return it to the pot, and set aside.
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it into bite-sized pieces with a wooden spoon. Cook until browned and fully cooked, about 7-8 minutes. Remove the sausage from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Slice the red, yellow, and green bell peppers into thin strips and add them to the skillet. Slice the onion and add it to the pan as well. Sauté the vegetables for 5-6 minutes, stirring occasionally, until they start to soften.
Mince the garlic cloves and add them to the skillet. Cook for 1 minute until fragrant.
Pour the crushed tomatoes into the skillet with the vegetables. Add the dried oregano, dried basil, crushed red pepper flakes, salt, and black pepper. Stir well to combine.
Return the cooked sausage to the skillet and simmer the sauce for 10 minutes, stirring occasionally, to allow the flavors to meld.
Add the cooked rotini pasta to the skillet with the sausage and pepper sauce. Toss well to coat the pasta evenly with the sauce.
Serve the Italian Sausage and Pepper Rotini hot. Optionally, top with grated parmesan cheese and freshly chopped parsley for garnish.
Nutrition Facts
Calories |
3590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.7 g | 221% | |
| Saturated Fat | 56.9 g | 284% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 410 mg | 137% | |
| Sodium | 5646 mg | 245% | |
| Total Carbohydrate | 350.0 g | 127% | |
| Dietary Fiber | 32.2 g | 115% | |
| Total Sugars | 55.3 g | ||
| Protein | 161.6 g | 323% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 1063 mg | 82% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 5078 mg | 108% | |
*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.
