Sausage and Pepper Penne Chelsey Carr reviews online

Sausage and Pepper Penne


Chelsey Carr

This recipe is the best when made using farmer's sausage, but any sausage links will do. Add the red pepper flakes at the end for a little kick, or leave them out if spice isn't for you.

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Edition Details

Author

Chelsey Carr

Cooking method

Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
Heat oil in a large skillet over medium heat, and cook and stir sausage, onion, green bell pepper, red bell pepper, orange bell pepper, and mushrooms until vegetables are tender, about 10 minutes.
Stir diced tomatoes, tomato sauce, minced garlic, garlic powder, oregano, basil, salt, black pepper, and red pepper flakes into vegetable mixture; bring to a simmer and cook, stirring occasionally, about 10 minutes.
Drain pasta and spoon onto plates and top with sauce mixture.

Number of persons

6

Full cooking time

15 m

Cooking time

20 m

Time for preparing

35 m

Calories

638

Fats

22.3 g

Carbohydrate

85.3g

Protein

26.6 g

Cholesterol

49 mg

Sodium

1663 mg

Ingredients Sausage and Pepper Penne

1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon minced garlic
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon ground black pepper
1 (8 ounce) can tomato sauce
1 green bell pepper, sliced
1 red bell pepper, sliced
1 onion, sliced
1 (14.5 ounce) can diced tomatoes
1/2 teaspoon red pepper flakes (optional)
1 orange bell pepper, sliced
2 1/2 cups dry penne pasta
4 1/2 teaspoons coconut oil
1 pound smoked sausage (such as farmer's sausage), sliced
1 (8 ounce) package mushrooms, sliced (optional)

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