Recipe

Dinner

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Penne Pasta
Olive Oil
Italian Sausages
Red Bell Peppers
, sliced
Simple Marinara Sauce
Water
Shredded Mozzarella Cheese
Salt & Black Pepper

Sausage and Pepper Pasta Skillet

Other ingredients like onion, garlic, green bell pepper, and spinach can be added to the pasta to bulk it up a bit.
Total time: 30 min
Servings: 2
Equipment: Broiler & Stove
  • 1 c. Simple Marinara Sauce
  • 4 oz. Penne Pasta
  • 1 tsp. Olive Oil
  • 2 Italian Sausages
  • 1 Red Bell Peppers, sliced
  • 1/4 c. Water
  • 3/4 c. Shredded Mozzarella Cheese
  • 1/8 tsp. Salt & Black Pepper
  • Position a rack in the center of the oven and turn the broiler to high.
  • Bring a large pot of salted water to a boil and cook the pasta according to package directions.
  • Meanwhile, warm a broiler-proof medium skillet over medium heat. Add the olive oil and the sausages. Cook the sausages for about 3 minutes per side, or until browned.
  • Take the sausages out of the pan and set aside. Add the bell pepper into the pan and sauté for 3 minutes.
  • Slices the sausages into ¼-inch thick pieces and return them to the pan along with the marinara and water. Reduce the heat to a simmer and cook the sauce for 5 minutes.
  • Drain the pasta, add to the skillet, and toss with the sauce. Cover with the mozzarella and put under the broiler for 1 to 2 minutes, until the cheese is melted and browned. Watch the pasta closely, as it can burn quickly. Season with salt and pepper, and serve.
Prep Recipes 1

Simple Marinara Sauce🌐

Total time: 30 min
Servings: 1 c.
Equipment: Stove & Refrigerator
  • 28 oz. Canned Whole Peeled San Marzano Tomatoes
  • 1/4 c. Olive Oil
  • 1/2 c. Onions, diced
  • 1 tbsp. Garlic, minced
  • 1 tbsp. Granulated Sugar
  • 2 tbsp. Fresh Basil Leaves
  • 1/8 tsp. Salt & Black Pepper
  • Pour the tomatoes into a bowl and crush them into small pieces. Make sure to keep the tomatoes below the surface of the liquid when you squeeze them—this will prevent them from bursting.
  • Warm a large pot over medium heat. Add the olive oil and onion and cook for about 10 minutes, stirring every 1–2 minutes, until the onions turn a light brown.
  • Add the garlic and cook for 1 minute. Add the tomatoes and sugar and cook the sauce for 15 minutes to thicken and meld the flavors.
  • Remove from the heat, stir in the basil, and season with salt and pepper as needed.
  • Store in a sealed container in the fridge for up to 2 weeks.