Rating: 4 stars
42 Ratings
  • 5 star values: 22
  • 4 star values: 12
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 2

A delicious pasta dish that tastes great with either traditional or low fat sausage. Try using fusilli pasta, or your other favorite pasta shape to add variety. It is one of our favorites! Enjoy!

Recipe Summary

2 to 4 servings


Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • In a large pot with boiling salted water cook penne pasta until al dente. Drain.

  • Meanwhile, in a large skillet cook sausage until brown. Remove from pan. Saute the red onion and garlic in the olive oil until soft and transparent. Add the oregano, salt, ground black pepper, red pepper flakes, 1/2 of the wine, yellow bell pepper, red bell pepper, zucchini, mushrooms, and saute until tender. Add remaining wine and chicken stock and cook until liquid has reduced to a thick sauce, about 20 minutes.

  • After sauce has reduced, add cooked sausage and thawed peas to the sauce and stir to heat through.

  • Toss pasta with the sauce to coat evenly. Sprinkle with the grated Parmesan cheese. Serve warm.

Nutrition Facts

727 calories; protein 25.9g; carbohydrates 71.2g; fat 36.4g; cholesterol 61.9mg; sodium 840.7mg. Full Nutrition