Description

This hearty and flavorful Pasta with Sausage, Peppers, and Onions recipe combines sautéed vegetables, savory Italian sausage, and a rich tomato sauce, all tossed with fresh fettuccine pasta. Perfect for a satisfying weeknight dinner, it’s easy to prepare in about 35 minutes and serves four with a comforting, rustic Italian-inspired taste.

Ingredients

Vegetables

1 medium onion, sliced
1 medium bell pepper, sliced
8 ounces mushrooms, sliced
3-4 cloves garlic, minced

Protein

1 pound Italian sausage links, sliced or crumbled

Liquids and Sauces

2 tablespoons olive oil
1/2 cup white wine (or chicken broth)
1 (28-ounce) can diced tomatoes

Seasonings

1 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon ground black pepper, plus extra for seasoning

Pasta and Toppings

9 ounces fresh fettuccine pasta
Grated Romano cheese, for serving
Crushed red pepper flakes, for serving

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Instructions

Sauté vegetables: Heat olive oil in a large skillet over medium-high heat. Add the sliced onion, bell pepper, mushrooms, and minced garlic. Season with salt and pepper. Sauté for about 7 minutes until the vegetables are softened. Remove the vegetables from the skillet and set aside.
Brown sausage: Add the sliced or crumbled Italian sausage to the same skillet. Cook over medium-high heat, stirring frequently, until the sausage is nicely browned and cooked through.
Deglaze pan: Pour in the white wine or chicken broth to the skillet. Use a spatula to scrape up any browned bits stuck to the bottom of the pan. Let the liquid simmer for 1 to 2 minutes to reduce slightly and concentrate flavor.
Combine and simmer: Add the diced tomatoes, additional salt, pepper, and the sautéed vegetables back into the skillet with the sausage and liquid. Stir everything together, bring the mixture to a boil, then reduce the heat and let it simmer gently for 15 to 20 minutes, allowing the flavors to meld.
Cook pasta: While the sauce simmers, bring a large pot of salted water to a boil. Add the fresh fettuccine and cook according to package directions until al dente. Drain the pasta well.
Toss and serve: Add the cooked pasta directly into the skillet with the sausage and vegetable tomato sauce. Toss everything gently to coat the noodles evenly with sauce. Serve immediately topped with grated Romano cheese and crushed red pepper flakes for a little heat.

Notes

You can substitute chicken broth if you prefer not to use white wine for deglazing.
For a spicier dish, add crushed red pepper flakes during the sautéing stage as well as for garnish.
If fettuccine is not available, you can use other fresh or dried pasta shapes like penne or rigatoni.
For a leaner option, use turkey Italian sausage instead of pork sausage.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stove or microwave.