Pasta with Italian Sausage and Capsicum

    Pasta with Italian Sausage and Capsicum

    (371)
    4saves
    35min


    338 people made this

    This is a simple to make dinner yet contains a lot of flavour due to the inclusion of Italian sausage and capsicum.

    Ingredients
    Serves: 4 

    • 500g Italian sausage, cut into 1cm pieces
    • 2 green capsicums, diced
    • 250 farfalle (bow tie) pasta
    • 1/2 cup (125ml) beef stock
    • 1/4 teaspoon ground black pepper

    Directions
    Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Bring a large saucepan of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
    2. While pasta is cooking, cook sausage and capsicum in large frypan over medium heat until sausage is brown and juices run clear. Drain sausage mixture and return it to the frypan. Pour in the stock, season with black pepper and bring to a boil.
    3. Toss pasta with sausage sauce and serve.
    See all 12 recipes

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (371)

    Reviews in English (371)

    by
    188

    WOW! The first time I tried this recipe I thought it was way too simple to be a 5-star recipe, but boy, was I wrong! DELICIOUS and SO QUICK! It is a welcomed change from pastas with tomatoes and/or red sauce. UPDATE 1/03/09 -- I've made this recipe SO many times now; it's a favorite with hubby and all three kids. They actually get excited when I tell them we're having this for dinner. Here's how I've come to modify this recipe: I use half hot Italian and half sweet Italian sausage with casings removed (about 4 links each); I fry this in a little olive oil until browned, then add sliced onion and both red and green peppers for color; I continue cooking until sausage is done and veggies are tender; then I add one full can of College Inn beef broth plus 1-2 T beef base, plus 2/3 lb. cooked pasta (we like Cavatelli and bow ties), and also add a sprinkling of crushed red pepper flakes, about 1 tsp. black pepper and salt to taste. TIP: For lots of flavor, DON'T drain the sausage. Sure, it's not good for your hips or heart, but boy does it kick this up! After making this dozens of times, I really think this is key to great flavor. Afterall, if you're serving sausage for dinner, you're really not expecting a healthy meal, right? LOL  -  09 Oct 2007  (Review from Allrecipes USA and Canada)

    by
    188

    Love this recipe with a few minor tweaks: 1 can of diced tgomatoes, one yellow and one red bell pepper which makes it sweeter, 1 tsp. garlic powder, 1/2 tsp. ground rosemary, 1/2 tsp. oregano, 1 small yellow onion, chopped. Sweat the onion with the spices BEFORE adding peppers, tomatoes and sausage. Let simmer for 15 minutes and then add the beef broth. Let simmer for another 15 minutes, toss with pasta, and enjoy. It is FABULOUSLY flavorful this way, especially with fresh grated parmesan on top!  -  09 Sep 2007  (Review from Allrecipes USA and Canada)

    by
    112

    I was intrigued by the simplicity of this recipe and also by the rich beef flavor from the sauce. My husband is not too fond of tomatoes or tomato sauces, so this was an ideal alternative. It was quick and delicious. I modified the recipe by using only a half a pound of sweet italian sausage, freeing the meat from its casing and cooking it loose. I also added a half a pound of sliced mushrooms to the bellpeppers, which really added a mellow taste and added flavor to the beefiness of the broth. I added a little bit more beef broth than the recipe called for, and really let it soak into the pasta. At the end I added a small dollop of butter to smooth out the sauce, although this of course adds a little fat to an otherwise fairly lean recipe. Just a light dusting of Hungarian paprika and Lawry's seasoning salt also added a bit of flavor, but I would venture this would be unnecessary if the beef broth used was salty to begin with. I think this recipe could even be a great noodle dish using just vegetables, broth, and farfalle. The sauce was great!  -  05 Sep 2002  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate