Sausage and Capsicum Medley Pasta

Sausage and Capsicum Medley Pasta


1 person made this

Capsicums contain phytochemicals that protect against heart disease, stroke and cancer and also boost the immune system.

Lynn Lewis

Serves: 4 

  • 2 tablespoons olive oil
  • 250g chicken sausages, sliced
  • 2 medium onions, thinly sliced
  • 2 large red or orange capsicums, seeded and thinly sliced
  • 1 large green capsicum, seeded and thinly sliced
  • 2 cloves garlic, minced
  • 1 teaspoon dried basil
  • 1/2 cup (60g) pitted black olives
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 250g fusilli or farfalle
  • 1/4 cup (20g) grated parmesan cheese

Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

  1. Heat oil in a large non-stick frying pan over medium-high heat. Add sausage and onion. Sauté until onion is softened and light golden, about 5 minutes. Add capsicum, garlic and basil. Sauté until capsicum is very tender, 10 minutes. Remove from heat. Stir in olives, vinegar, salt and pepper.
  2. Meanwhile, cook pasta in a large saucepan of lightly salted boiling water until al dente, following packet instructions. Drain; reserve 1/4 cup (60ml) of the cooking water. Toss pasta with sausage mixture and reserved water. Serve with parmesan.

Recently Viewed

Reviews (1)


yum, simple and healthy. i added some greens and turned it into salad. thanks. - 23 Oct 2011

Write a review

Click on stars to rate