Sausage Pepper Pasta Twist
By Emma Kitchen
Certified Culinary Professional
•
Recipe tested & approved
Ground Italian sausages cooked in olive oil with diced onions and yellow bell peppers. Tomato paste, chicken broth, and cherry tomatoes add a saucy base. Gemelli pasta cooks al dente, tossed with a roasted red pepper spread and half torn mozzarella balls. Simmer until sauce thickens, cheese melts slightly. Garnish with fresh torn basil leaves. Substituted yellow bell pepper and fontina cheese for a slight change. Added chili flakes for heat and swapped bocconcini for fontina for meltiness. Reduced sausage amount, increased broth slightly for looser sauce. Cooking steps rearranged with slight time tweaks.
Prep:
20 min
Cook:
30 min
Total:
50 min
Servings:
4
#Italian
#pasta
#dinner
#one pot
Sausage and peppers. Pasta. A basic combo remixed. Gone is the red bell pepper, swapped for a yellow one. Slightly sweeter but less sharp. Fontina cheese traded in for the usual mocassin type. Meltier, rich, golden stretches in the mix. A chili kick sneaks in, subtle, not overwhelming. Meat cooked first, breaking it up good. Onion joins, softens, mingles with pepper chunks. Paste of tomato thickens the base. Broth swells the flavor, dilutes the paste’s tang. Halved little tomatoes burst with juice, bright spots when biting. Pasta boiled right, firm bite. Then tossed, coated well. Cheese and a red pepper spread swirl together. Leftover cheese torn on top, basil after. Heat modulated. Time staggered. Intended to be rustic, tasty, textured. Not fussed.
Ingredients
- 3 Italian sausages, ground meat only
- 25 ml olive oil
- 1 red onion, chopped
- 1 yellow bell pepper, seeded and diced
- 40 ml tomato paste
- 450 ml chicken broth
- 280 g cherry tomatoes, halved
- 400 g gemelli or penne pasta
- 130 ml roasted red pepper spread
- 150 g fontina cheese, torn
- Fresh basil leaves, torn
- 1 tsp chili flakes (optional)
- Salt and pepper to taste
About the ingredients
Sausage quantities reduced slightly from original; 3 instead of 4 for a meat balance favoring sauce over protein dominance. Yellow bell pepper replaces red; offers a sweeter, milder note, less bite. Roasted red pepper spread kept but quantity bumped a bit for creaminess and tang. Fontina cheese swapped for bocconcini—firmer melt, richer taste, adds a depth the usual cheese may lack. Chili flakes optional but recommended for contrast and warmth. Onion remains red for bite and color contrast. Tomato paste reduced slightly along with a small broth increase, allowing sauce to be looser, better for pasta absorption. Gemelli or penne kept, hybriding the shape for texture.
Method
- Boil large pot salted water for pasta.
- Heat oil in large deep skillet over medium-high heat.
- Add ground sausage, crumble with wooden spoon, cook 6 minutes.
- Add chopped onion and diced yellow bell pepper, stir, cook 6 minutes.
- Season with salt, pepper, chili flakes if using.
- Stir in tomato paste, cook 2 minutes to release flavors.
- Add chicken broth and halved cherry tomatoes. Bring to boil, then simmer medium heat 7 minutes, thickening sauce.
- Cook pasta in boiling water until al dente, about 10-12 minutes depending on type. Drain well.
- Add drained pasta to sauce pan, toss well.
- Mix in roasted red pepper spread and half torn fontina cheese.
- Simmer gently 3-5 minutes until cheese melts slightly; sauce coats pasta.
- Adjust seasoning with salt and pepper if needed.
- Serve pasta in skillet or dish. Top with remaining fontina and torn basil leaves.
Cooking tips
Cooking times flexed upwards by a few minutes here and there. Sausage cooked six minutes versus five. Onion-pepper mix also got one extra minute, softening more. Tomato paste cooks longer for flavor release. Simmer post broth addition stretches seven rather than five minutes for sauce development. Pasta boiling time adjusted for firmness, 10-12 minutes. Cheese stirred in mid-step, ensuring melting without overcooking pasta before final simmer. Cheese topping and basil added last, respecting freshness and visual appeal. Oil heated thoroughly before meat introduction to ensure proper rendering. Spices added alongside vegetables for even flavor distribution. Sauce thickening monitored closely.
Chef's notes
- 💡 Sauté sausage until browned for better flavor. Don't rush here. Break chunks well. Simmer after adding broth, enhancing taste. Mix in herbs always.
- 💡 Adjust heat with chili flakes. They're optional but recommended. Increase or decrease based on your preference. Consider other spices too. Garlic powder adds warmth.
- 💡 Pasta choice can vary. Gemelli or penne both work. Ensure al dente texture. Boil in salted water for flavor. Drain but don’t rinse. Keeps starch.
- 💡 Keep consistency in mind. Extra broth for looser sauce. Less for thicker. Balance is key. Add veggies late for crunch or freshness. Spinach or kale?
- 💡 Fresh basil boosts flavor profile. Tear leaves, don’t chop. Alternate cheeses give different experience. Parmesan for sharpness or mozzarella for gooeyness.
Common questions
Can I use different sausage?
Yes variations possible. Chicken sausage or turkey can work. Season well. Cooking times may vary slightly.
What to serve with this dish?
Garlic bread pairs well, also salad. Something fresh is needed. A robust red wine complements flavors well also.
Can I make this vegetarian?
Absolutely. Substitute sausage with plant-based options. Ensure sauce remains flavorful. Extra veggies may be necessary.
How to store leftovers?
Store in airtight container. Refrigerate for up to three days. Reheat gently on stove, add splash of broth.
