Penne with Sausage and Veggies
Bursting with bold Italian flavors, this Penne with Sausage and Veggies recipe combines hearty ingredients and vibrant, fresh vegetables for a quick and satisfying meal. Perfect for busy weeknights, this dish features tender penne pasta, savory Italian sausage, and a medley of colorful bell peppers, zucchini, and garlic, all simmered in a rich, herb-infused crushed tomato sauce. A touch of red pepper flakes adds subtle heat, while a generous sprinkle of Parmesan cheese and fresh parsley ties everything together. Ready in just 40 minutes, this one-pan wonder is as flavorful as it is effortless—ideal for feeding a hungry family or savoring leftovers the next day.
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Recipe Information
Ingredients
- 12 oz penne pasta
- 4 links Italian sausage
- 2 tbsp olive oil
- 1 medium, diced yellow onion
- 2 medium (any color, sliced) bell peppers
- 1 medium, sliced into half-moons zucchini
- 3 minced garlic cloves
- 14 oz can crushed tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil
- 0.25 tsp red pepper flakes
- 0.5 cup, grated Parmesan cheese
- 2 tbsp, chopped fresh parsley
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to boil. Cook the penne pasta according to the package instructions until al dente, then drain and set aside.
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Remove the casing from the sausage links, crumble the sausage into the skillet, and cook, stirring occasionally, until browned and fully cooked (about 5-7 minutes). Remove the sausage from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and cook for 2 minutes until softened. Then, stir in the bell peppers and zucchini, and cook for an additional 4-5 minutes until the veggies are tender but still slightly crisp.
Add the minced garlic to the skillet and cook for 30 seconds until fragrant.
Pour the crushed tomatoes into the skillet and stir to combine. Add the dried oregano, dried basil, red pepper flakes, salt, and black pepper to taste. Let the sauce simmer gently for 5 minutes.
Add the cooked sausage back into the skillet, followed by the drained penne pasta. Toss everything together until well combined and heated through.
Serve the pasta in bowls, garnished with grated Parmesan cheese and chopped fresh parsley. Enjoy!
Nutrition Facts
Calories |
2888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.8 g | 165% | |
| Saturated Fat | 41.0 g | 205% | |
| Polyunsaturated Fat | 17.7 g | ||
| Cholesterol | 284 mg | 95% | |
| Sodium | 6969 mg | 303% | |
| Total Carbohydrate | 318.6 g | 116% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 42.5 g | ||
| Protein | 123.0 g | 246% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 677 mg | 52% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 3702 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.
