Sunday pasta in this house has always involved sausage and something from the broiler. My husband started the tradition, actually; he’d throw peppers under the broiler while the sausages baked, then blister tomatoes in olive oil on the stovetop, and somewhere around 7pm a bowl of pasta would appear that smelled like a good Italian neighborhood. This version isn’t complicated but it has steps, and those steps matter. The peppers need to steam after broiling so the skins slip off cleanly. The tomatoes need time in a hot pan to break down into something saucy. Rosemary ties it all together. A glass of red is not a bad idea.
How to Make Sausage and Pepper Pasta Bowl
Blister and steam the peppers
Broil them cut side down until the skins are black and blistered. Then put them straight into a bowl, cover tightly with foil, and let them steam for 10 to 15 minutes. The skins slide right off after that. Don’t try to peel them while they’re hot and dry; it’s harder and you lose more of the flesh.
Cook the tomatoes down properly
Cherry or grape tomatoes in a hot, oiled pan need about 10 minutes to collapse and turn jammy. Stir occasionally and let them catch some color on the bottom of the pan before stirring. That caramelization is where the sauce gets its depth. 
Slice the sausage before tossing
Let the baked sausages rest under foil for a few minutes, then slice them on a bias before adding to the pasta. Thick coins hold up better than crumbled sausage in a bowl and make the dish feel more substantial.
Sausage and Pepper Pasta Bowl
- Total Time: 55 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Bright, fresh veggies and Italian sausage tossed with pasta. High in lycopene and vitamin C!
Ingredients
- 1 lbs (454 g) Italian chicken or turkey sausage
- 3 bell peppers
- 3-4 cloves garlic
- extra virgin olive oil
- 2 lbs (907 g) cherry tomatoes or grape tomatoes, halved or quartered
- fresh rosemary
- sea salt or kosher salt
- fresh cracked pepper or red chili flakes
- Parmesan cheese and rosemary flat bread
- 1 lbs (454 g) pasta
Instructions
- Cook the pasta according to package directions.
- Preheat the broiler on high.
- Place peppers cut side down on a foil-lined baking tray and broil until skins are blistered and blackened.
- Put the peppers in a bowl and cover tightly with foil to let them steam.
- Preheat oven to 375°F (190°C).
- Cook sausage in an oven-safe baking pan for 20-25 minutes, or until done. Set aside, covered with foil.
- Coat a large nonstick saute pan with olive oil.
- Add minced garlic and warm over medium-low heat until infused in the oil; do not brown.
- Add tomatoes, salt, and pepper; cook until juices release, about 4-5 minutes on medium heat.
- Keep tomatoes and garlic warm on low heat while peeling and chopping roasted peppers.
- Add chopped peppers to the pan with tomatoes, salt, and pepper.
- Slice cooked sausages into thin rounds and stir into the pan.
- Sprinkle with rosemary and cook until warmed through.
- Toss the sausage and pepper mixture with cooked pasta and a drizzle of olive oil.
- Serve with Parmesan cheese and red chili flakes.
- Serve with rosemary flatbread (recipe not included).
Notes
- For a smoky flavor, grill the sausages instead of baking them.
- If you don’t have fresh rosemary, 1 teaspoon of dried rosemary can be substituted.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently in a pan or microwave.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 500
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 8
- Unsaturated Fat: 15
- Carbohydrates: 60
- Fiber: 5
- Protein: 25
- Cholesterol: 70
Frequently Asked Questions
Can I use pork sausage instead of chicken or turkey?
You can. Pork Italian sausage, either sweet or hot, will work well. The dish will be richer and a bit heavier, so adjust portions to your preference.
How do I know when the peppers are ready under the broiler?
The skins should be blistered and mostly blackened. This usually takes 8 to 12 minutes depending on your broiler. Rotate them if they’re charring unevenly.
Can I make this ahead of time?
The sauce and sausage reheat well. Cook the pasta fresh when you’re ready to serve, as reheated pasta tends to get mushy. Store the sauce and sausage separately in the fridge for up to 3 days.
