-
-
My review
Sausage, Zucchini and Two Pepper Pasta
Nancy and Terry
"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!"
Added to shopping list.
Go to shopping list.
Ingredients
servings 727Original recipe yields 3 servings (2 to 4 servings)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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
Share
Explore more
Reviews
Read all reviews 3042 Ratings
-
-
-
-
-
Most helpful positive review
1/2/2001
This was delicous. It even got my picky children to eat zucchini!
Most helpful critical review
5/1/2011
This dish tasted good but I prefer my vegetables almost al dente and by sautéing them and then pretty much boiling them for another 20 minutes in the stock they turned out too mushy for my likin...
Most helpful
Most positive
Least positive
Newest
1/2/2001
This was delicous. It even got my picky children to eat zucchini!
4/10/2000
A new family favorite. I adjusted the recipe just a bit. I added some heavy cream to the sauce to make a cream sauce and also some parmesan cheese and left out the wine. It is absolutley delici...
6/22/2004
All things considered, this turned out to be pretty tasty. I made a lot of substitutions (sake instead of wine, green peppers instead of red and yellow, and canned mushrooms) and a few omissions...
7/31/2007
Wish I could give 4.5 stars, almost perfect. Was looking for a recipe to use some fresh zucchini and pork sausage given to us and this did the trick! I modified some things due to what I had on...
8/12/2008
Great recipe! I think my husband could have eaten the whole dish by himself. The sauce is very light and tasty as is, but I added 1/2 cup of heavy cream to thicken it up a bit. Next time I'll ...
5/30/2010
We all love this recipe. Great weeknight dinner. I cook the sausages seperately from the vegetables to reduce the cooking time.
5/1/2011
This dish tasted good but I prefer my vegetables almost al dente and by sautéing them and then pretty much boiling them for another 20 minutes in the stock they turned out too mushy for my likin...
3/24/2009
Yum! I doubled this, so that there would be plenty to feed a family of four and produce leftovers for my hubby! I made a couple minor changes: First, I used Chardonnay instead of the Marsala ...
1/9/2007
My husband and I felt like pasta but didn't want a heavy sauce. This recipe was just what we wanted. I omitted the zucchini and the peas. I used a whole yellow onion instead. We added a cubed ch...