One-Pan Sausage and Pepper Pasta Bake
I had sausage on hand and red peppers plus a craving for pasta. Voila, One-Pan Sausage and Pepper Pasta Bake was born 😉
Serves 6 – 8
1 tsp extra virgin olive oil
453 g Spicy turkey sausage (see notes), sliced into ½ inch chunks
½ Large red pepper, sliced
½ Large green pepper, sliced
1 Medium onion, sliced
5 Cloves garlic, crushed (or minced)
½ Cup white wine (or red if that’s what you have on hand)
680 ml Jar Passata (strained tomatoes)
2 Cups sodium-reduced beef stock
½ tsp salt, plus more
½ tsp pepper, plus more
3 ½ Cups rotini (or any small pasta) – dry and uncooked
1 Cup grated part skim mozzarella
Place a large ovenproof skillet (ideally a cast iron skillet) over high heat and add the olive oil when it’s hot (it will ripple) add sausage.
Cook until the sausage is completely cooked and slightly charred.
Once cooked, drain the excess fat from the pan (using a sieve but don’t wipe the pan) and then return the sausage to the pan.
Add the onions and peppers, season with some salt and pepper.
Sauté for 5-7 minutes (until onions and peppers are softened) and then add the garlic, sauté for about 30 seconds, careful not to let the garlic burn.
Turn the heat up to high and add the wine, scape the bottom of the pan to release any flavours (deglazing).
After the wine has cooked out (about 30 seconds to a minute), turn the heat down to medium and add the passata.
Pour the beef stock into the empty jar of tomatoes and swish it around to release any of the tomato that may be remaining and add it to the pan; stir well.
Add the noodles ensuring they’re covered by the sauce (which is really thin at this point).
Bring the pan to a boil and then drop heat to medium-low, cover and simmer for 20 minutes, until the pasta is cooked to al dente.
Top with the mozzarella cheese.
Place the pan under the broiler until the cheese has melted and is slightly darkened.
Notes:
- Feel free to use any sausage you like.
- You can use stock in place of wine.
- Feel free to use (sodium-reduced) chicken or vegetable stock in place of beef.
- 1 tsp extra virgin olive oil
- 453 g Spicy turkey sausage (see notes), sliced into ½ inch chunks
- 1/2 Large red pepper , sliced
- 1/2 Large green pepper , sliced
- 1 Medium onion, , sliced
- 5 Cloves garlic , crushed (or minced)
- 1/2 Cup white wine (or red if that’s what you have on hand)
- 680 ml Jar Passata (strained tomatoes)
- 2 Cups sodium-reduced beef stock
- 1/2 tsp salt , plus more
- 1/2 tsp pepper , plus more
- 3 1/2 Cups rotini (or any small pasta) – dry and uncooked
- 1 Cup grated part skim mozzarella
- Place a large ovenproof skillet (ideally a cast iron skillet) over high heat and add the olive oil when it’s hot (it will ripple) add sausage.
- Cook until the sausage is completely cooked and slightly charred.
- Once cooked, drain the excess fat from the pan (using a sieve but don’t wipe the pan) and then return the sausage to the pan.
- Add the onions and peppers, season with some salt and pepper.
- Sauté for 5-7 minutes (until onions and peppers are softened) and then add the garlic, sauté for about 30 seconds, careful not to let the garlic burn.
- Turn the heat up to high and add the wine, scape the bottom of the pan to release any flavours (deglazing).
- After the wine has cooked out (about 30 seconds to a minute), turn the heat down to medium and add the passata.
- Pour the beef stock into the empty jar of tomatoes and swish it around to release any of the tomato that may be remaining and add it to the pan; stir well.
- Add the noodles ensuring they’re covered by the sauce (which is really thin at this point).
- Bring the pan to a boil and then drop heat to medium-low, cover and simmer for 20 minutes, until the pasta is cooked to al dente.
- Top with the mozzarella cheese.
- Place the pan under the broiler until the cheese has melted and is slightly darkened.
- Feel free to use any sausage you like.
- You can use stock in place of wine.
- Feel free to use (sodium-reduced) chicken or vegetable stock in place of beef.
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