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Italian Sausage, Peppers and Provolone Pasta

A delicious, easy take on the classic sausage and peppers, only with savory provolone cheese and pasta! A cozy comfort meal at its best.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Course Main Course
Cuisine American

Ingredients
  

  • 16 Ounces Short Pasta such as penne
  • 2 Tablespoons olive oil
  • 5 Italian Sausages sliced into ½ inch pieces
  • 1 Red Bell Pepper thinly sliced
  • 1 Yellow Bell Pepper thinly sliced
  • 1 Green Bell Pepper thinly sliced
  • 1 Medium Red Onion thinly sliced
  • 1 Tablespoon Minced Garlic Use at least 3 cloves, but more is always better
  • 28 Ounces Diced Fire Roasted Tomatoes undrained (2-14 oz cans are usually how I find them in the grocery store)
  • 2 Tablespoons Italian Seasoning crushed in your palm
  • 8 Ounces Sliced Provolone Cheese diced
  • Salt and Pepper to taste

Instructions
 

  • Instructions
  • Bring a large pot of salted water to a boil, and cook the pasta noodles while making the sausage and peppers sauce.
  • Heat a large, deep, 12-inch skillet or larger, over low-medium heat. Add the oil and sausages. Cook the sausages turning every 3-4 minutes until the outsides are browned. (if slicing from frozen, make sure they cook a little longer to ensure they have thawed)
  • Add the peppers, onion, and garlic to the sausage. Salt and pepper the veggies and cook for 5-6 minutes or until the peppers and onions begin to soften and get a little color. Cook for an additional couple of minutes.
  • Add the diced tomatoes and Italian seasoning. Stir to combine, and simmer over low heat for 8 - 10 minutes until the sausage is cooked through. Taste, and add salt and pepper to taste.
  • Stir and combine cooked pasta and sausage and pepper sauce, then toss with the provolone cheese.
  • Serve immediately with a side salad and a fresh baguette or French bread.
Keyword Italian Sausage, Sausage and Peppers, Sausage and Peppers Pasta, Sausage, peppers and cheese