cheesy potato casserole: Sausage and Peppers Pasta

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I heart sausage and peppers! I grew up in New England where amazing “mom & pop” Italian restaurants were oh so prevalent. No matter which restaurant I was at, my most favorite item to order was Sausage and Peppers—whether it be on a grinder or over pasta (Note to self: make the grinder version ASAP!). Since moving away from New England I have a new-found appreciation for the amazing Italian food that was readily available there, because in all the places I’ve lived since (Utah, New Mexico, South Korea, Virginia, and now Arizona) nothing compares.
This recipe is my attempt at a “quick & easy” version of the classic. I love it and it hits to spot for my Sausage & Peppers cravings.

Cook’s Note: I get a lot of questions from readers about what kitchen equipment and specific ingredients I use in recipes. I will try to list any specific ingredients & specific/super helpful kitchen equipment before each recipe. I hope this helps! J
Here’s specific equipment and/or ingredients I used in this recipe:
Large, deep skillet

Sausage & Peppers Pasta

Ingredients:

2 T olive oil
3 garlic cloves, minced
1 1/2 lbs hot and/or sweet Italian sausage (I used a combination of both),
cut into 1-inch pieces
2 large green bell pepper, cut into strips
1 large onion, sliced
1 14 1/2-ounce can tomato sauce
1 1/2 C grape or cherry tomatoes, halved lengthwise
1 T dried basil, (crumbled or chopped if not done so already)
1 t dried oregano, (crumbled or chopped if not done so already)
1 t fennel seeds
Salt and pepper to taste

16 oz penne pasta, cooked as per manufacture’s direction

Shredded Mozzarella or Parmesan for serving

Directions:

Heat oil in a large, deep skillet over medium heat. (I used this one.)

Add the sausage and cook until brown, about 8 minutes. Add the garlic and sauté until golden brown, about 1 minute. Add the peppers and onion and cook until tender, stirring occasionally, about 4-6 minutes.

While the peppers and onions are cooking, in a medium bowl add the tomato sauce, halved, tomatoes, basil, oregano, and fennel—mix until just combined. Once the peppers and onions are just tender, add the tomato mixture to the pan and season with salt and pepper. Cover and simmer for 8 minutes. Uncover the mixture and cook for an additional 2 minutes.

Pour the sausage, peppers, and tomato mixture over the cooked penne pasta. Top with mozzarella or parmesan cheese and serve!

Makes 6-8 servings
Source: a Food, Folks & Fun original!