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Grilled Italian Sausage and Peppers over Penne Pasta

Grilled Italian Sausage and Peppers over Penne Pasta

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Crisco(R) Pure Olive Oil

Italian sausages and green peppers are grilled, then served over penne pasta tossed with tiny sweet tomatoes and fresh basil. Shredded Parmesan cheese finishes this quick Italian-inspired meal.

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 699 kcal
  • 35%
  • Fat:
  • 40.5 g
  • 62%
  • Carbs:
  • 54.2g
  • 17%
  • Protein:
  • 30.6 g
  • 61%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 1739 mg
  • 70%

Based on a 2,000 calorie diet

Directions

  1. Cook onion and garlic in 2 tablespoons olive oil in large saucepan over medium heat 5 minutes or until almost tender. Add chicken broth and black pepper. Bring to a boil over high heat. Reduce heat to medium and simmer until reduced to 1 cup, about 10 minutes.
  2. Heat grill to medium-low heat. Grill sausages, turning frequently, about 15 minutes or until no longer pink in center and internal temperature reaches 160 degrees F. While sausages are cooking, brush green pepper with remaining 1 tablespoon olive oil. Grill 6 to 7 minutes or until crisp-tender. Remove skin from peppers if desired; coarsely chop.
  3. Cook pasta according to package directions; drain. Combine pasta, peppers and broth mixture in large bowl; toss to coat. Add tomatoes and basil; mix well. Spoon onto large serving platter. Cut sausages in half lengthwise. Arrange over pasta mixture. Top with Parmesan cheese.
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Reviews

MelodyB
9
9/28/2011

Really yummy dish! I added fresh mushrooms to the broth during boiling and instead of fresh cherry tomatoes we used a can of diced Italian tomatoes tossed in at the last minute of the broth boiling. The kiddos even had seconds!

naples34102
8
4/24/2012

I followed the general intent of the recipe, but tailored it to make it work for me better. I guess I made a number of modifications, none of which changed things much. I didn’t grill the sausage, for example – just cooked it on the stovetop along with the onions, peppers and garlic. To give the dish extra mileage (and because I’m headed out of town tomorrow and wanted to make use of things in the fridge) I added mushrooms along with the peppers and onions, and tossed in some arugula with the tomatoes at the end, skipping the basil. I did use some chicken broth, but frankly, I didn’t want to mess with reducing a 14.5 ounce can of it, so I added enough to nicely moisten the vegetables and pasta. Rather than cutting the sausage in half, length-wise, I simply cut it into bite-sized chunks to make it easy to eat. This is a tried and true dinner for me, one that not only always pleases, but also one that’s easy to make in minutes with ingredients I always have available.

Trimalougab
6
8/31/2011

Everyone loved it!! My 10 yo picky eater son want to help me to cook the meal. I let him help, because I thought it might give him the envy to taste it and maybe to like it. And, oh surprise! He loved it!!! And for the first time he ate his sausage without ketchup!!! Amazing recipe! And he asked me to cook it again!!! thanks for sharing!! p.s. As someone told, i double the broth, onions and garlic! Thanks again!!