All-in-one dish pasta dinners are a staple in our home. Not only because of my boyfriend and I’s love for pasta, the fact that we both grew up having macaroni dinners, and our busy work schedules, but because Ryan is an avid runner and really does need the carbs. I also enjoy that the leftovers are super easy to pack up as leftovers for lunch at work the next day. 😉
This one pot wonder was something that I made real quick one night. Ryan and I hadn’t known each other a year yet, and I needed to have dinner ready fast, but I still really wanted to impress him. I looked around at the ingredients I had on hand.. and decided that sausage and peppers with some macaroni would do the trick.
This quickly put together, last minute, pantry pasta.. in one pot… ended up being one his top 5 favorite dishes that I make.
One pot wonder. Easy pantry ingredients. You get the bang for your buck (and minutes) with this recipe. Enjoy!
one pot sausage and pepper pasta
- 2 T extra virgin olive oil
- 1 lb spicy sausage, removed from casings, and broken up slightly
- 1- 1 lb box of short cut pasta, such as Farfalle or Gemelli
- 1 medium onion, diced
- 6 cloves garlic, sliced
- 1/2 c white wine, (I use Pinot Grigio)
- 3 bell peppers*, halved and sliced
- 6 cherry peppers from the jar, sliced and stems removed, (optional)
- 1 T salt plus more for boiling pasta
- 1/2 t pepper
- crushed red pepper
- 2-4 T unsalted butter
- freshly grated parmesan for topping
Heat oil in a large pot over medium-high heat. Add the sausage and cook until completely browned, about 8-10 minutes. While sausage is cooking, line a large plate with paper towels. Once the sausage is cooked, remove with a slotted spoon and allow sausage to drain on the paper towels. Lower heat to medium.
In a separate pot, start boiling salted water for the pasta. Cook pasta according to package instructions. Reserve 1 c pasta water.
Add onion and garlic to the pot with the oil. Cook until translucent. Carefully pour in the wine, and cook until you can no longer smell the alcohol.
Once the alcohol has cooked off, add the bell peppers and cherry peppers, (if using.) Season with salt, pepper, and crushed red pepper. Cook the peppers until softened.
Add the cooked pasta and sausage to the pot with the peppers and onions. Stir to combine. Ladle in 1 cup of pasta water, and stir in butter one tablespoon at a time, until the pasta is well coated. Taste pasta for seasoning, and add salt and pepper if needed. Top with parmesan.
*Use any color bell pepper. I prefer using red, orange, and yellow.