Flavor-Packed Sausage And Pepper Pasta Recipe Is a One-Pot Dinner Winner
Hot Italian links give it a spicy kick, but you can sub in the sweet variety if you prefer
When it comes to getting dinner on the table, the less I have to do the better. That said, I always want the meal to be super-tasty too! That’s why I love this Sausage and Pepper Pasta recipe. The flavor is next level delicious. Plus, we have a couple tricks that really make this dish shine. What’s more, we give instructions for slow cooker or Instant Pot so, no matter which handy kitchen gadget you have on hand, we’ve got you covered.
Now for the tricks. We brown sausage links first to render the succulent juices, then toss in veggies, sauce and fresh oregano. The drippings add another layer of fast flavor, while fresh herbs give a subtle savory note. Towards the end of cooking, toss in ripe cherry tomatoes. They burst into the sauce for a tangy-sweet finish. Cook along with our video and watch how easy it comes together. Then let us know how yours turns out.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 1 (28 oz.) can crushed tomatoes
- 2 Tbs. tomato paste
- 1 1/2 tsp. chopped fresh oregano
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 6 hot Italian sausage links, 1 lb.
- 1 red pepper, diced
- 1 onion, chopped
- 1 clove garlic, minced
- 12 oz. thin spaghetti, broken in half
- 1 1/2 cups cherry tomatoes
- 1 cup frozen peas
Instructions
PrintTo make in a slow cooker: Coat 6-qt. slow cooker and nonstick skillet with cooking spray. In bowl, combine crushed tomatoes, tomato paste, 1 1/2 tsp. chopped oregano, salt and pepper; reserve. Heat skillet over medium-high heat. Add sausage; cook, turning occasionally, until browned, 5–6 min. Transfer to plate. Place red pepper, onion and garlic in slow cooker. Top with sausage then reserved tomato mixture. Cover; cook on low 4 hrs. Stir in 2 cups water, pasta and cherry tomatoes. Cover; cook on low 45 min., adding peas during last 15 min. of cooking time.
To make in an Instant Pot: Pierce sausages with fork. Brown on sauté setting, set to high heat, 5–6 min. Select cancel. Stir in crushed tomatoes, paste, salt, pepper, chopped oregano, red pepper, onion, garlic and cherry tomatoes. Close and lock lid; set release valve to closed. Set pressure to high; set cooking time to 4 min. Wait 5 min.; release pressure. Stir in peas; cover and let stand 5 min. Serve over cooked thin spaghetti.
Nutrition
- Calories: 423 kcal
- Fat: 12 gram
- Saturated Fat: 4 gram
- Protein: 19 gram
- Carbohydrate: 63 gram
- Fiber: 7 gram
- Cholesterol: 22 mg
- Sugar: 12 gram
- Sodium: 636 mg
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