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Italian Sausage and Pepper Pasta

Italian Sausage and Pepper Pasta


  • 1/2 pound uncooked turkey sausage, Italian-style castings removed
  • 2 teaspoons extra-virgin olive oil
  • 2 medium yellow peppers, cut into 2-inch long thin strips
  • 1 medium uncooked onions, thinly sliced
  • 1/2 cup red wine
  • 1 1/2 tablespoons minced garlic
  • 28 ounces canned crushed tomatoes, fire-roasted recommended
  • 1/2 teaspoon crushed red pepper flakes, or less to taste
  • 1/4 teaspoon table salt
  • 8 ounces uncooked whole wheat fusilli pasta
  • 1/3 cup fresh, chopped basil


  1. Bring a large pot of lightly salted water to a boil.
  2. Meanwhile, to make sauce, in a large nonstick skillet over medium-high heat, cook sausage, stirring and breaking up meat with back of a wooden spoon, until cooked through, about 3 to 5 minutes; remove to a plate.
  3. Heat oil in same skillet. Add yellow peppers and onion; cook, stirring frequently, until vegetables are lightly colored and crisp-tender, about 5 minutes.
  4. Add wine and garlic; cook until most of liquid evaporates, about 1 minute. Add tomatoes, crushed red pepper, salt, and browned sausage; bring to a boil. Reduce heat to medium-low, cover and simmer until vegetables are tender and sauce is heated through, about 10 minutes.
  5. While sauce simmers, add pasta to boiling water and cook according to package instructions. Drain pasta; return to pot. Add sauce and basil; toss to mix and coat.


  • Recipe courtesy of Weight Watchers

Nutrition Information

Per serving: 262 kcal cal., 5 g fat (1 g sat. fat), 39 g carb., 6 g fiber, 5 g sugar, 15 g pro., 11 mg calcium, 0 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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