Italian Pepper and Sausage Dinner

"It seems like I make this with my eyes closed already. The family loves it as well as guests. You can make as much as you want and if you are lucky to have leftovers, it's better the second time around. Enjoy!"
photo by Chef Mommie photo by Chef Mommie
photo by Chef Mommie
photo by Michelle P photo by Michelle P
photo by jrusk photo by jrusk
photo by Princess Pea photo by Princess Pea
photo by Princess Pea photo by Princess Pea
Ready In:




  • In a large,skillet brown the sausage until it is cooked through.
  • Drain the fat and drain the sausage on paper towels.
  • In the same pan heat your olive oil add and sauté the peppers, and onions, until the onion is translucent,then add the garlic and sauté gently but do not brown your garlic.
  • This will make the dish bitter.
  • The vegetables should be tender.
  • Stir in the tomatoes, spices, Romano cheese and sausage.
  • Cover the pan and simmer all over a medium-low heat for 8-10 minute.
  • If your mixture seems too thick you can add a little water or red wine.
  • While the meat mixture is cooking, the pasta can be prepared as per directions.
  • You do not want to overcook your pasta.
  • You want a little firmness to your noodles.
  • When you are ready to serve use a large platter.
  • The noodles first, then spoon the meat mixture over.
  • Mix slightly.
  • Sprinkle with the Parigiano-Reggiano and place your fresh basil leaves atop.
  • This goes well with a full bodied red wine, a green salad with Italian oil and vinegar dressing, and most of all a good hard crusted peasant bread.

Questions & Replies

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  1. Redox
    I had all the ingredients on hand and made the recipe as written. It was delicious! I will definitely make this again. This is the type of dish I love; it is easy to make but it tastes as if it was difficult to make.<br/>Dec 27, 2013: Made it again with penne pasta and dried basil instead of fresh and it was still delicious. I left the Italian sausage in the casing, browned it until if firmed enough to cut into slices easily, put it back in the pan to finish cooking and then used it like the recipe called for for ground sausage, I like it better sliced in the dish rather than ground.<br/>Thanks again for posting this delicious recipe.
  2. Chef TanyaW
    Everyone loved this... kids even had seconds. We used Colosimo's Mild Italian sausage (purchased from Costco... used 4 links). I used only 1 T olive oil, which was plenty for the vegetables. I didn't have romano cheese, so I used fresh Parmesan. Also, I didn't have fresh basil, so I used 2 tsp. dry basil... it was great and will be part of our regular rotation (a few times a year). I love that it is rich in vegetables. Next time I make it, I'll use a whole grain pasta, and maybe 50% more veggies. Thanks for a great recipe!
  3. Momisbusy
    We used this recipe as a base, and changed it up a little. We used ground mild italian sausage, home canned tomatoes, and doubled the recipe. When it was almost done, I added a package of cream cheese.The tomatoes were juicy, so I added a bit of cornstarch to thicken. It was so yummy. We had it on angel hair pasta, as that was all we had on hand.
  4. DurangoJudy
    Good, quick, use whatever you have kind of recipe. Added frozen yellow & green squash from my summer garden & sliced mushrooms. Did add 1/2 cp chkn broth & only had dried herbs, but was very good. Some dried red peppers would add extra zest. Thanks!
  5. jrusk
    I cut this recipe down a bit but didn't measure. I used one red pepper, one can of diced tomatoes with green chilies, and added a little ck broth. I stirred in a lot of fresh basil and oregano from my garden...added more basil at the end. Awesome! I made this to suit our tastes perfectly and I can't wait to make this again. TRY the fresh oregano too. Thanks for sharing...Luv this!


  1. Susan  S.
    No peppers added my family's spaghetti gravy. Also put it over rice awesomeness
  2. zombiesgirl
    well recieved, i used a little tomato paste instead of tomatoes (i was out) and i served it on rice (that we never run out of). but i imagine this would also be lovely on good rustic italian bread.


I am an avid cook and recipe collector. I've been cooking since I was 9 yrs. old. I am the first American from my family so I cook many different European dishes, everything from west to east. If I had a month just to do what I would like to do...I would like to cook that month with a famous chef. I also write a bulletin for a Service to Mankind organization. Since I collect recipes anywhere I can see them, I've been asked to share them with my readers. So this site is wonderful not just for me!
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