Recipe courtesy of Michele Urvater

Sausage and Tri-Color Pepper Sauce for Pasta

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  • Total: 20 min
  • Prep: 5 min
  • Cook: 15 min
  • Yield: 4 servings
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1 pound Italian sausage, pricked

1/4 cup olive oil

2 cloves garlic, minced

1 each small green, yellow and red bell pepper, cored and sliced

1/2 teaspoon each dried thyme and rosemary, crumbled

Salt and freshly ground pepper

1/3 cup chicken broth

12 ounces tubular pasta

Freshly grated Parmesan cheese, to taste

1/3 cup toasted bread crumbs combined with 3 tablespoons minced fresh parsley leaves


  1. In a skillet set over moderately high heat, cook the sausages until they are browned well, about 8 to 10 minutes. Drain and slice.In a large skillet set over moderately high heat, heat the oil until it is hot. Add the garlic and cook it, stirring, for 1 minute. Add the peppers, herbs and salt and pepper to taste and cook the mixture, stirring, for 3 to 5 minutes, or until the peppers are softened. Add the reserved sausages and broth and simmer the mixture, stirring, until the sausages are heated through. In a large saucepan of boiling salted water cook the pasta until it is al dente and drain. Transfer the pasta to a serving dish, add the sauce and Parmesan to taste and toss to combine. Sprinkle with the bread crumbs.
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