Italian Sausage and Pepper Stew

Close your eyes and imagine a visit to New York's vibrant Little Italy, home to dishes like this easy pasta, topped with sautéed peppers and sausage.

Italian Sausage and Pepper Stew

BettyCrockerRecipe by BettyCrocker

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25 minutes

25 minutes

4 servings (1 cup each)

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Nutrition Info

  • 1 Serving
  • 550
  • 16g
    (Saturated Fat 3 1/2g, Trans Fat 1/2g)
  • 125mg
  • 1070mg
  • 58g
    (Dietary Fiber 5g, Sugars 7g)
  • 43g
  • Percent Daily Value*
  • 35%
  • 120%
  • 8%
  • 30%
  • Exchanges
  • 4 1/2
  • 3 1/2
  • 1
  • Carbohydrate Choices
  • 4

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • Tips

    Cook the pasta while the stew is simmering; everything will be done at the same time.

  • Italian turkey sausage has less fat than most other Italian sausage, making it easy to use in a stew.

  • Cost

    Total cost- $9.98 (coat per serving=$2.49)

Ingredients

  • 1  package (19.5 oz) Italian turkey sausage (sweet or hot), casings removed, links cut into 2-inch pieces
  • 1  large red bell pepper, cut into bite-size strips
  • 1  large yellow bell pepper, cut into bite-size strips
  • 1  can (14.5 oz) diced tomatoes, undrained
  • 1  teaspoon dried basil leaves, crushed
  • 8  oz uncooked penne rigate pasta (2 1/2 cups)
  • Grated Parmesan cheese, if desired

Directions

  1. 1In 6-quart Dutch oven, cook and stir sausage and bell peppers over medium-high heat about 8 minutes or until sausage is no longer pink; drain.
  2. 2Reduce heat to medium-low. Stir in tomatoes and basil; cover and simmer 10 minutes.
  3. 3Meanwhile, cook and drain pasta as directed on package. Serve sausage and peppers over cooked pasta; top with cheese.

Categories: Course, Soups & Stews, Ingredient, Pasta, Turkey

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