Italian Sausage and Peppers with Garden Tri-Color Rotini Pasta

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1 pack of Italian sausage (usually it’s a little over a pound)
1 box of tri-color rotini pasta
olive oil
1/2 medium onion (finely chopped)
2-3 garlic cloves (minced)
1 red pepper (sliced into thin strips)
1 green pepper (sliced into thin strips)
1 yellow pepper(sliced into thin strips)
1 box of fresh mushrooms
(I get the 6 oz of portobello slices, then cube them)
2 cans (14 oz) of diced tomatoes
Basil, oregano, parsely, crushed red pepper to taste


Cut up the sausage into slices and brown in skillet

In the meantime,
Coat the bottom of a large pot (dutch oven)
with olive oil and turn on medium heat

When oil begins to simmer, put in onion and garlic
and cook until browned (or at least
until the onion doesn’t smell so strong anymore)

Add pepper strips and mushrooms
Cover pot and let peppers steam for a while

In meantime, cook pasta

When peppers are tender, add the tomatoes to the mixture
and cook until heated again.

Add sausage & pasta to the pepper mixture and toss.

Ready to serve!


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