Sausage and Peppers Rustica
Get ready to savor the bold, rustic flavors of Sausage and Peppers Rustica—a hearty Italian-inspired dish that's perfect for weeknight dinners or special occasions alike. This crowd-pleasing recipe combines juicy, golden-browned Italian sausage with a trio of vibrant bell peppers, tender onions, and fragrant garlic, all simmered in a savory crushed tomato sauce seasoned with oregano, basil, and a touch of red pepper flakes for a subtle kick. Tossed with your favorite pasta—whether it's penne, rigatoni, or fusilli—this one-pan wonder is a true comfort food classic. Garnish with fresh parsley and a generous sprinkle of Parmesan cheese for the ultimate finishing touch. With just 15 minutes of prep and 30 minutes of cook time, this easy yet flavorful dish makes getting dinner on the table a breeze. Perfect for pasta lovers and anyone seeking a taste of old-world Italy!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 4 pieces Italian sausage links (mild or spicy, as preferred)
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 large green bell pepper
- 1 large yellow onion
- 3 cloves garlic
- 28 ounces crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon red pepper flakes
- 12 ounces pasta of your choice (penne, rigatoni, or fusilli)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
- 0.5 cup grated Parmesan cheese (optional, for serving)
Instructions
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the Italian sausage links and cook until browned on all sides, about 5-7 minutes. Remove the sausages and set aside.
While the sausage browns, slice the red, yellow, and green bell peppers into thin strips. Slice the yellow onion into thin wedges.
Mince the garlic cloves and set aside.
In the same skillet, add the sliced peppers and onion. Sauté over medium heat for 5-7 minutes or until they soften slightly.
Add the minced garlic to the skillet and cook for 1 minute, stirring constantly to prevent burning.
Return the sausages to the skillet. Pour in the crushed tomatoes and stir to combine.
Add the dried oregano, dried basil, red pepper flakes, salt, and black pepper. Stir well.
Reduce the heat to low and allow the sauce to simmer for 15-20 minutes, stirring occasionally to prevent sticking.
While the sauce simmers, bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain the pasta and set aside.
Once the sauce has thickened and the sausages are fully cooked (internal temperature should reach 160°F or 71°C), slice the sausages into bite-sized pieces or serve them whole.
Toss the cooked pasta with the sauce, mixing well to coat evenly.
Serve the Sausage and Peppers Rustica immediately, garnished with chopped parsley and grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.1 g | 44% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 1429 mg | 62% | |
| Total Carbohydrate | 53.9 g | 20% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 16.2 g | ||
| Protein | 29.4 g | 59% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 261 mg | 20% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1177 mg | 25% | |
*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.
