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Sausage and Peppers One-Pot Pasta
This one-pot pasta is inspired by New England-style sausage with peppers and onions, the kind sold outside Fenway Park: The soft, slightly charred vegetables sit in a tangle on a juicy grilled Italian sausage, served on a roll. Here, the onions and peppers get a quick, hot sauté to brown them. Use loose, raw Italian sausage (either sweet or hot), or use raw sausage in casings and squeeze the meat out of the casings and into the pot. The pickled peppers added at the end give a nice pop of tangy heat, but if you don’t have them in your pantry, just squeeze in the juice of half a lemon instead.
Prep
5 min
Cook
35 min
Total
40 min
Serves
4 to 6 servings
Instructions
- 01
Warm the oil in a large pot over high heat. Add the onion, season with salt, and cook, stirring occasionally, until softened and starting to brown, about 5 minutes. (Keep the heat high to get some color on the onion; you are not cooking them gently.) Add the peppers and cook, stirring occasionally, until just softened, about 2 minutes.
- 02
Add the sausage, and cook, breaking the meat up into crumbles with a spatula, about 3 minutes. Stir in the broth, scraping the bottom of the pan. Add the pasta, stirring well. Cover the pot and bring to a boil (it will take about 5 minutes).
- 03
Uncover the pot and turn down the heat if necessary to maintain a brisk simmer but not a full boil. Continue to simmer, stirring occasionally, until the broth is mostly absorbed and the pasta is tender, about 15 minutes. At first, you will not need to stir much, but as the liquid level gets lower, adjust the heat to medium or medium-high and stir often to prevent sticking on the bottom of the pot.
- 04
Turn off the heat. Tear the provolone slices into the pot and add the pickled peppers. Stir to melt the cheese and serve.
Nutrition
per serving
- Calories
- 694.8333333333334
- Protein
- 30.5grams
- Carbs
- 71.2grams
- Fat
- 31.4grams
- Fiber
- 3.9grams
- Sugar
- 9.8grams
- Sat. fat
- 11.2grams
- Sodium
- 998.8milligrams
- Cholesterol
- 70.6milligrams
Variations & swaps
How to Make Cooking Substitutions
- By Alexa Weibel
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