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Sausage, Zucchini and Two Pepper Pasta

Sausage, Zucchini and Two Pepper Pasta

Nancy and Terry

Nancy and Terry

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!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 3 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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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Directions

  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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Esmee Williams
20

Esmee Williams

8/29/2002

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

OKOTOKS
12

OKOTOKS

8/29/2002

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 delicious. My husband loved it.

DECLINISM
11

DECLINISM

6/22/2004

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 (didn't have any crushed red pepper, left out the salt.) One change I would make to the recipe is to wait to boil the pasta until you are simmering the rest of the mixture. I underestimated the time it would take to get to that step. Also, the sauce never thickened so I added a bit of corn starch towards the end.

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