Roasted Peppers and Sausage Pasta with Dijon Vinaigrette
Elevate your weeknight dinner game with this vibrant and flavorful Roasted Peppers and Sausage Pasta with Dijon Vinaigrette. Featuring tender strips of roasted tri-colored bell peppers, savory Italian sausage, and perfectly cooked penne or rigatoni, this dish is brought to life with a tangy homemade Dijon vinaigrette. The vinaigrette, made with red wine vinegar, minced garlic, and Dijon mustard, adds a unique, zesty twist to every bite. Topped with fresh parsley and a generous sprinkle of grated Parmesan cheese, this pasta dish is a perfect balance of hearty, smoky, and bright flavors. Ready in just 40 minutes, it’s an irresistible meal ideal for cozy family dinners or effortless entertaining. Serve it warm with a crisp green salad or garlic bread for a satisfying table centerpiece!
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Recipe Information
Ingredients
- 3 pieces Bell peppers (red, yellow, and orange)
- 4 links Italian sausage (mild or spicy)
- 12 oz Pasta (penne or rigatoni)
- 4 tbsp Olive oil
- 2 tbsp Dijon mustard
- 2 tbsp Red wine vinegar
- 2 cloves Garlic (minced)
- 1 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Fresh parsley (chopped)
- 1 cup Parmesan cheese (grated)
Instructions
Preheat your oven to 425°F (220°C).
Slice the bell peppers into thick strips, removing seeds and stems. Toss with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread on a baking sheet and roast for 20 minutes, turning halfway through, until tender and slightly charred.
While the peppers roast, cook the Italian sausage. Heat a large skillet over medium heat. Remove the sausage from its casing (if applicable) and cook, breaking it into crumbles with a spoon, until browned and fully cooked, about 8-10 minutes. Drain any excess fat and set aside.
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
In a small bowl, whisk together the Dijon mustard, red wine vinegar, 3 tablespoons olive oil, minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to make the vinaigrette.
In the same skillet used for the sausage, combine the cooked pasta, sausage, roasted peppers, and a splash of reserved pasta water. Toss over low heat until the ingredients are warmed through and well combined.
Pour the Dijon vinaigrette over the pasta mixture and toss again to coat evenly.
Remove from heat and sprinkle with chopped fresh parsley and grated Parmesan cheese before serving.
Serve warm and enjoy!
Nutrition Facts
Calories |
3100 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.2 g | 263% | |
| Saturated Fat | 76.3 g | 382% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 9010 mg | 392% | |
| Total Carbohydrate | 149.4 g | 54% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 22.9 g | ||
| Protein | 163.6 g | 327% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2790 mg | 215% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 2273 mg | 48% | |
*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.
