Sausage, Zucchini and Two Pepper Pasta

Sausage, Zucchini and Two Pepper Pasta


"A delicious pasta dish that tastes great with either traditional or low fat sausage. Try using fusilli pasta, or your other favorite pasta shape to add variety. It is one of our favorites! Enjoy!"


servings 727 cals
Serving size has been adjusted!

Original recipe yields 3 servings



  • Calories:
  • 727 kcal
  • 36%
  • Fat:
  • 36.4 g
  • 56%
  • Carbs:
  • 71.2g
  • 23%
  • Protein:
  • 25.9 g
  • 52%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 841 mg
  • 34%

Based on a 2,000 calorie diet

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  1. In a large pot with boiling salted water cook penne pasta until al dente. Drain.
  2. Meanwhile, in a large skillet cook sausage until brown. Remove from pan. Saute the red onion and garlic in the olive oil until soft and transparent. Add the oregano, salt, ground black pepper, red pepper flakes, 1/2 of the wine, yellow bell pepper, red bell pepper, zucchini, mushrooms, and saute until tender. Add remaining wine and chicken stock and cook until liquid has reduced to a thick sauce, about 20 minutes.
  3. After sauce has reduced, add cooked sausage and thawed peas to the sauce and stir to heat through.
  4. Toss pasta with the sauce to coat evenly. Sprinkle with the grated Parmesan cheese. Serve warm.
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  1. 40 Ratings


This was delicous. It even got my picky children to eat zucchini!

A new family favorite. I adjusted the recipe just a bit. I added some heavy cream to the sauce to make a cream sauce and also some parmesan cheese and left out the wine. It is absolutley delici...

All things considered, this turned out to be pretty tasty. I made a lot of substitutions (sake instead of wine, green peppers instead of red and yellow, and canned mushrooms) and a few omissions...