Italian Sausage, Peppers and Pasta

"Although the sauce used is a jarred sauce the outcome is a Chunky, robust flavored pasta sauce, that is slow cooked for that unique homemade taste. My husband got this recipe from an Italian co-worker."
photo by a user photo by a user
Ready In:
2hrs 10mins




  • Slice Italian Sausage to 1/2 inch slices.
  • Heat pan with 1 tbl olive oil on medium heat and saute sausage until cooked and brown. Place sausage onto paper towel to drain.
  • In same pan heat 1 tbl of olive oil on medium heat and saute peppers, garlic and mushrooms for 2 - 4 minutes.
  • In large sauce pan combine pasta sauce, sausage, peppers, mushrooms, garlic, red pepper, oregano,.
  • cook on med-low heat for 1 1/2 hour stirring occasionally.
  • Use your favorite pasta and cook according to instructions.
  • Drain pasta, serve on plate and top with sauce. YUMMY!

Questions & Replies

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  1. This will be a repeat at my house! The kids always want pasta and this is a nice way to change it up for my husband and I. I couldn't find the mentioned brand of jarred sauce, so went with a Newman's Own variety--worked fine. Also used only red peppers-next time I'll add yellow and green for color. Also, 1/2 t of red pepper flakes was plenty for us.
  2. Truly outstanding! While I have had a recipe for sausage and peppers that I have relied on for ages, I decide to try something different. First of all, I used half a pound each of sweet and hot Italian sausage, so I did not add the red pepper flakes. I also used two green peppers, one yellow pepper, and one red pepper (that were all rather large). I actually found the recommended jar sauce and used that too. However, in order to capture every last drop of sauce, I poured about 1/4 cup of red wine into the empty jar, shook it around, and poured the wine/leftover sauce mixture into the pan as well. Anyway, this was delicious and delightful. I served it over some penne pasta, but I would actually like to try it next time as a sandwich on some Italian bread to really get the full flavor. I will be making this many times again! Thanks for posting this, Michelle!


<P>I was born in Glendale, California but I currently reside in Athens, AL. The military brought me to Alabama in 1989 and I just never left! Although quite different from California, I have come to love the more laid back lifestyle the South has to offer. My husband, who is Puerto Rican, and I were married in May 2006. He is retired from the Army (24 years) and now works for TASC Inc. while I am a stay at home mom. this is a new lifestyle for me as I worked for 23 years before having a baby on Dec 20, 2008. She was born two months premature and while she was in the hospital I decided I wanted to be with her and so I stopped working. <BR><BR>My husband and I both love cooking (probably him moreso than I) in our spare time. We purchased a home in 2006, and I think the main reason we bought the home is because of the beautiful kitchen...which is where we spend most of our time. <BR><BR>We like to try new recipes and Recipezaar has made this easy for us. When we first met he moved to Alaska, and to bridge the distance we would cook (him in Alaska and me in Alabama) the exact same recipe from zaar while on the phone or web cam together. When we had more time we tried at least one new recipe a week. We are slowly but surely getting back to that tradition. Cooking together has become challenging with a 13 month old. One of us plays with her while the other cooking. <BR><BR>I also enjoy collecting cookbooks and now I am addicted to Food Network. I love Giada and Ina the most...My husband thinks Ina is too boring, but her dishes always sound so amazing. <BR><BR><BR><IMG src= mce_src=> <BR><IMG border=0 alt=Photobucket src= mce_src=></P>
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