This rich and flavorful Sausage & Pepper Pasta will fill you up, feed a crowd, and save you a dollar.
Total Cost: $10.75 recipe / $1.34 serving
Author: Beth - Budget Bytes
10oz.Italian sausage (hot, sweet, or mild) $1.99
1Tbspvegetable oil $0.02
2green bell peppers $1.50
1red bell pepper $1.50
1yellow bell pepper $1.50
1yellow onion $0.85
1 28oz. canpetite diced tomatoes $1.69
1/2Tbspdried basil $0.07
1/2Tbspdried oregano $0.07
1/4tspcrushed red pepper (optional)$0.03
1tspsalt or to taste$0.05
3/4lb.pasta (rigatoni or your favorite shape)$1.32
Add the vegetable oil and sausage links (unsliced) to a large pot and cook over medium heat until the sausage is browned and firm enough to slice. It doesn't have to be cooked through at this point.
While the sausage is cooking, thinly slice the bell peppers and onions, and mince the garlic. Once the sausage is browned, remove it from the pot and add the peppers, onions, and garlic. Let them cook while you slice the sausage into thin medallions.
After the peppers and onions have softened, return the sliced sausage to the pot along with the diced tomatoes, basil, oregano, and crushed red pepper. Stir to combine and continue to cook over medium heat.
Meanwhile, bring a large pot of water to a boil and cook the pasta for about 7 minutes, or just until tender, but still firm. Slightly undercook the pasta as it will continue to cook and soak up liquid once added to the pot with the sausage and peppers.
Once the pasta is finished cooking, drain it in a colander and then add it to the pot with the sausage and peppers. Stir to combine, place a lid on top, and allow the pasta to cook in the pepper sauce for about 5 more minutes, or until it has absorbed most of the liquid in the pot. Add about a half teaspoon of salt, taste, and add more if needed.
For a thicker sauce, use your favorite marinara sauce in place of diced tomatoes. You'll need about three cups.