Italian Sausage and Bell Pepper Pasta with Parmesan and Garden Salad
15min
25min
4
650
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Chef's Note
For a time-saving tip, you can prep all your vegetables while waiting for the pasta water to boil. Also, save a bit more pasta water than you think you'll need - it's perfect for loosening the sauce if the pasta sits for a few minutes before serving.
Tags
Ingredients
12 oz penne pasta
1 lb Italian sausage, casings removed
1 large red bell pepper
1 large yellow bell pepper
1 medium yellow onion
3 cloves garlic
1/4 tsp crushed red pepper flakes
1 tsp dried oregano
1/2 cup grated Parmesan cheese
1/4 cup fresh basil leaves
3 tbsp olive oil
6 cups mixed salad greens
1 cup cherry tomatoes
1 medium cucumber
2 tbsp red wine vinegar
1 tsp Dijon mustard
to taste salt
to taste black pepper
Instructions
- 1
Bring a large pot of salted water to a boil for the pasta.
- 2
Slice the red and yellow bell peppers into 1/2-inch strips. Dice the onion. Mince the 3 cloves of garlic. Tear or roughly chop the 1/4 cup of fresh basil leaves.
- 3
For the salad, wash and dry the mixed greens. Halve the cherry tomatoes. Peel and slice the cucumber into half-moons.
- 4
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the Italian sausage, breaking it up with a wooden spoon as it cooks, until browned and cooked through, about 5-7 minutes.
- 5
Add the diced onion to the skillet with the sausage and cook until softened, about 3 minutes.
- 6
Add the sliced bell peppers and cook until they begin to soften, about 4-5 minutes.
- 7
Add the minced garlic, 1 tsp dried oregano, and 1/4 tsp red pepper flakes to the skillet. Cook until fragrant, about 1 minute.
- 8
Meanwhile, cook the pasta according to package directions until al dente, about 10-12 minutes. Reserve 1/2 cup of pasta water before draining.
- 9
Add the drained pasta to the skillet with the sausage and peppers. Toss to combine, adding a splash of the reserved pasta water to create a light sauce. Season with salt and pepper to taste.
- 10
For the salad dressing, whisk together the remaining 1 tbsp olive oil, 2 tbsp red wine vinegar, and 1 tsp Dijon mustard in a small bowl. Season with salt and pepper.
- 11
In a large bowl, toss the mixed greens, halved cherry tomatoes, and sliced cucumber with the dressing.
- 12
Serve the pasta topped with grated Parmesan cheese and torn basil leaves, with the garden salad on the side.
Nutrition Information (per serving)
650
32g
58g
34g
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