Italian Sausage and Pepper Stew

Close your eyes and imagine a visit to New York's vibrant Little Italy, home to dishes like this easy pasta, topped with sautéed peppers and sausage.

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Servings 4

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ingredients 7
Prep Time 25 min
Total Time 25 min

Ingredients

1: package (19.5 oz) Italian turkey sausage (sweet or hot), casings removed, links cut into 2-inch pieces

1: large red bell pepper, cut into bite-size strips

1: large yellow bell pepper, cut into bite-size strips

1: can (14.5 oz) diced tomatoes, undrained

1: teaspoon dried basil leaves, crushed

8: oz uncooked penne rigate pasta (2 1/2 cups)

: Grated Parmesan cheese, if desired

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Directions

1 In 6-quart Dutch oven, cook and stir sausage and bell peppers over medium-high heat about 8 minutes or until sausage is no longer pink; drain.
2 Reduce heat to medium-low. Stir in tomatoes and basil; cover and simmer 10 minutes.
3 Meanwhile, cook and drain pasta as directed on package. Serve sausage and peppers over cooked pasta; top with cheese.

EXPERT TIPS

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Expert Tips

Cook the pasta while the stew is simmering; everything will be done at the same time.

Italian turkey sausage has less fat than most other Italian sausage, making it easy to use in a stew.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 550
Calories from Fat: 150),

% Daily Value

Total Fat: 16g; 16%
(Saturated Fat 3 1/2g, 3 1/2% Trans Fat 1/2g 1/2% ),
Cholesterol: 125mg; 125%;
Sodium: 1070mg; 1070%;
Total Carbohydrate: 58g; 58%
(Dietary Fiber 5g 5% Sugars 7g 7% ),
Protein: 43g; 43%

% Daily Value*:

Vitamin A: 35%;
Vitamin C: 120%;
Calcium: 8%;
Iron: 30%;

Exchanges:

3 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 4 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;