Sweet Pepper Pasta with Sausage
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Serves: 6 servings (2 cups)
 
Ingredients
  • 12 oz uncooked orecchiette pasta
  • 2 tsp extra-virgin olive oil
  • 19.5 oz hot Italian turkey sausage, casings removed
  • 3 Tbsp unsalted butter, divided
  • 1 lb multicolored sweet baby bell peppers, thinly sliced
  • 2 Tbsp red wine vinegar
  • 3 garlic clove, minced
  • ⅓ cup coarsely chopped fresh oregano
  • 1½ oz Pecorino Romano cheese, finely shredded (heaping ½ cup)
  • ¼ cup fresh basil, chiffonade
Instructions
  1. Bring a large pot of water to a rolling boil and cook pasta according to package directions. Drain, reserving 1½ cups cooking water.
  2. While pasta cooks, heat olive oil in a large nonstick skillet over medium-high heat. Once hot, add sausage and cook, breaking up with a wooden spoon, until cooked through, about 5 to 7 minutes. Transfer to a plate lined with paper towels.
  3. Add 2 tablespoons of the butter to skillet, stirring and scraping to loosen browned bits from bottom of skillet. Add peppers, and cook, stirring occasionally for 3 minutes. Stir in vinegar and garlic; cook 1 minute. Stir in cooked pasta, sausage, and remaining 1 tablespoon butter. Stir in cooking water, ¼ cup at a time, until sauce is smooth and coats pasta. Discard any remaining cooking water. Stir in oregano.
  4. Top servings evenly with cheese and basil.
Notes
Recipe slightly adapted from Southern Living
Nutrition Information
Serving size: scant 2 cups Calories: 448 Fat: 18.7 Carbohydrates: 46.7 Sugar: 4.5 Sodium: 906 Fiber: 4.0 Protein: 24.0 Cholesterol: 80
Recipe by Prevention RD at https://preventionrd.com/sweet-pepper-pasta-with-sausage/