An economical, budget friendly meal that is also quick and easy to prepare especially when scheduling is hectic. I used leftovers but you can prepare the sausage and peppers early in the day and dinner will be ready in less than 20 minutes.
This is a variation of the many pasta dishes my mother and mother-in-law served at least once a week in our Italian/American family.
When I was growing up I learned lots of little tricks from my mother and grandmother. They always used leftovers and cooked them up with
macaroni either spaghetti or penne.
In the warmer weather we often grill sausage and peppers and there is usually leftovers. So why not make sausage and peppers reinvented – a/k/a/ leftovers.
If you do not have leftovers, this is just as easy to make fresh. Add your ingredients to your saute pan, see below. They will cook in the same amount of time it takes for the pasta to cook. Quick and easy!
During the cooler months you could oven roast the sausage and peppers early in the day and set it aside. When you are ready to make dinner all you need to do add the sausage, peppers and onions to the oven to heat while you boil water to cook the pasta. Then just stir in the hot pasta to the hot sausage and peppers, add a little of the pasta water and serve with grated cheese.
Buying fresh veggies in season are often reasonable. Add in a pepper, fresh sliced onions and I also had a portobello mushroom with I added. Don’t be shy, you can add whatever your favorite items to make this dinner special.
Even to make this fresh, while the water is boiling and then cooking the pasta, you can have a delicious pasta dinner in no time at all.
Penne Pasta With Sausage and Peppers
Penne Pasta With Sausage and Peppers is an economical budget friendly meal that is also quick and easy to prepare especially when scheduling is hectic.
- 1 box of Penne Pasta (or use spaghetti) - I use Dreamfields
- 1 large bell pepper, sliced thin
- 1 cup grape tomatoes halved
- 1 yellow onion sliced (or use shallots which I did)
- 1 clove garlic, diced (optional)
- 2 cups sliced cooked Italian sausage
- 1 portobello or 3-4 crimini mushrooms sliced
- 1 TBLS. avocado oil (or use your preferred light oil)
- salt & pepper to taste
- 1/4 cup white wine (optional)
- 1 1/2 cups chicken broth (or you can use bouillon)
- 1-2 tbls. chopped parsley
- 1 tbls. chopped fresh basil (optional)
- Pinch of red pepper flakes (optional)
I used leftovers but you can prepare the sausage and peppers early in the day and dinner will be ready in less than 20 minutes.
Penne pasta with sausage and peppers is a very flexible recipe and an easy to make dinner. You can use whatever leftovers you have in your fridge that may not be enough to use on its own but would be a perfect pairing with a few veggies and pasta.
I make pasta very often and have a variety of recipes you might enjoy. These are delicious vegetarian pasta dishes, great for a Friday in Lent, Vegetable Bolognese Sauce with Angel Hair Pasta. Or this Fresh Pasta with a Simple Sauce
I usually have fresh baby spinach in the fridge but I used it all a few days ago, which I would definitely have used 2-3 cups of the spinach as well.
The exercise here, as my grandmother used to say, ‘Waste Not, Want Not!’, give new life to the leftovers and make something delicious.