Pasta with Sausages and Capsicum

    40 minutes

    A robust Italian meal. Serve with a crusty bread, a green salad and a dry red wine. The amount of oil and garlic can be adjusted to your taste.

    148 people made this

    Serves: 4 

    • 250g thin spaghetti
    • 4 links Italian sausages
    • 5 assorted capsicums, seeded and cut into strips
    • 1 clove garlic, minced
    • 1/4 cup (65ml) extra virgin olive oil
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon dried basil
    • salt and pepper to taste
    • 1/4 cup minced flat leaf parsley
    • 1/4 cup freshly grated Parmesan cheese to taste

    Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Bring a large pot of lightly salted water to a boil. Add spaghetti and cook until al dente, about 5 minutes. Drain and set aside.
    2. While the pasta is getting started slice sausages lengthwise and remove the casings. Brown sausages in a large frypan over medium-high heat with a drizzle of the olive oil. Remove sausages to a platter and keep warm in the oven.
    3. Add the capsicums, garlic, oregano and basil to the frypan and drizzle with the remaining olive oil. Saute over medium heat until capsicums are tender.
    4. Toss the capsicum mixture with the drained spaghetti until well blended and season with salt and pepper to taste. Transfer to a serving platter and arrange the sausages on the top. Garnish with Italian parsley and Parmesan cheese.

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    Reviews in English (135)


    What fun, Surfwrench! This isn't how I typically make sausage and peppers but I couldn't resist trying this with such a cute and catchy name and I got a kick out of how you came up with the recipe! I used rigatoni rather than spaghetti because I didn't remove the sausage from the casings, so I needed a sturdier pasta. I just cut the links into manageable sections. I added a little red wine and used fresh herbs rather than dried. At the end, I couldn't resist throwing in some chopped, fresh San Marzano tomatoes from my garden. Hubs said he likes the way I usually make sausage and peppers better, but when I reminded him that the whole point was to try something different, he agreed this was very good in its own right! I admit my own Italian bias, but beyond that I have to say you can't go wrong with this recipe - it's delicious!  -  05 Aug 2010  (Review from Allrecipes USA and Canada)


    I wedge a large yellow onion and saute it with the peppers, and add more garlic, seasoned salt, fresh ground pepper, and a shake of red pepper flakes. There needs to be enough olive oil to coat the pasta well. My two Grandsons like it done with Polish Sausage, too. This is what my Brother-in-law always wants when he comes for dinner. A tossed salad and garlic bread makes a perfect meal.  -  29 Nov 2003  (Review from Allrecipes USA and Canada)


    I tried this one last night and my family LOVED it!! My Italian husband accused me of stealing the recipe from his mother! The only change I made was I added a large can (drained) of diced tomatoes to it. I am definitely saving this one as a family favorite! Thanks for the great recipe!!  -  26 May 2010  (Review from Allrecipes USA and Canada)