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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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  • prep time 25 min
  • total time 25 min
  • ingredients 7
  • servings 4
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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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;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.