Sausage and Pepper Pasta Skillet

This sausage and pepper pasta skillet is a rich, delicious (almost) one-pot meal. This dish makes a satisfying dinner that is ready in about one hour. And, it’s great for using up some of the leftovers in your fridge, like that 1/4 full jar of tomato sauce or the little bit of wine left in the bottom of the bottle. This sausage and pepper pasta skillet can easily be made gluten-free and/or dairy-free. To make it gluten-free simply use gluten-free penne pasta.  I like using chickpea pasta or buckwheat pasta. To make it dairy-free simply use margarine or plant butter (I’m sure oil would work too) instead of regular butter.

I’m honestly not sure what kind of cuisine this is, other than delicious. Though, it does have a bit of a cajun feel to me. It isn’t spicy though, unless of course you want it to be! I think it’s the combo of sausage, bell peppers, and celery that makes me say that. You’ll notice this recipe calls for both fresh onions and garlic and granulated onion and garlic. This is because the dried has a different flavor than the fresh, as I’m sure you’ve noticed. It just adds an extra layer of flavor.

This recipe has quite a few ingredients, but it’s very forgiving if you’re missing one or two of them! It’ll still be great, just maybe not quite as great. The most important ones are: the sausage and peppers (duh), onion, tomato sauce, and chicken bullion/broth concentrate. It’ll totally change the dish if you try to leave any of those out. So don’t leave out the bullion and come for me because your pasta is bland.

This would be great served with some buttered crusty bread and a green salad. Or just enjoy it on its own! You do you bb.

Print Recipe

Sausage and Pepper Pasta Skillet

Author: Mary Ellis Cooking Method: Stove-Top

Prep Time 15 mins Cook Time 47 mins Total Time 1 hr 2 mins

Servings: 5

Ingredients

Servings

• 13 oz smoked beef sausage or pork kielbasa
• 2 tbsp butter (you can sub plant butter/margarine)
• 1 large onion
• ¹⁄₂ cup celery
• 2 medium bell peppers (any color you like, I use a mix)
• 1 tsp coriander
• 2 tsp thyme
• 1 ¹⁄₂ tsp oregano
• ¹⁄₂ tsp black pepper
• ¹⁄₂ tsp ancho chili powder
• ¹⁄₂ tsp garlic powder
• ¹⁄₂ tsp onion powder
• ¹⁄₄ cup red, white, or Marsala wine (you can sub broth if you don't want to use wine)
• ¹⁄₃ cup tomato sauce (any kind you like)
• ²⁄₃ cup water
• 2 tsp chicken broth concentrate (or two cubes of bullion)
• 1 tsp Worcestershire sauce
• to taste hot sauce (I use just a couple dashes of mild because I'm a big baby)
• 3 tbsp nutritional yeast
• 4 cloves garlic
• 6 oz penne (regular, whole wheat, or gluten free)

Instructions

1. Slice your sausage into thin rounds. In a large heavy bottom skillet or wok cook the sausage on high to brown it and render out the fat. Stir often. While browning your sausage chop your onion and your celery.
   
2. Turn heat down to medium-low and remove sausage from the pan and set aside. Be sure to leave the sausage grease in the pan, don't drain out all of that flavor!
3. Add your onion and celery to the pan along with the thyme and the coriander. Cook on medium-low stirring occasionally for a few minutes. While that cooks, slice your peppers into strips. About a 1/4 inch by 2 inches.
   
4. Add your bell peppers, oregano, chili powder, pepper, and butter to the pan. Cook 5 minutes, stirring occasionally. Boil your pasta until its al dente, drain and set aside.
   
5. Add your wine or broth to the pan and cook for a couple of minutes. Then add your water, tomato sauce, chicken bullion, Worcestershire sauce, hot sauce, onion and garlic powders, and nutritional yeast. Cook at a simmer (you may need to turn your heat down) for 15 minutes.
   
6. Mince your garlic. Add the garlic and the sausage to the pan. Cook for 10 minutes
   
7. Add your pasta and cook for another couple of minutes.
8. Serve and enjoy!