The Pioneer Woman Tasty Kitchen
Profile Photo

Sausage and Red Pepper Pasta

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

6
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

A quick and easy midweek meal with big flavor!

Ingredients

  • 1 pound Pasta
  • 1 Tablespoon Olive Oil
  • 1 pound Kielbasa Sausage, Sliced
  • 2 cloves Garlic, Minced
  • 2 whole Shallots, Chopped
  • 1 jar (6 3/4 Oz. Size) DeLallo Sun Dried Peppers
  • 2 Tablespoons Capers
  • Salt And Pepper

Preparation

Boil a large pot of salted water and cook the pasta according to package instructions. Drain and set aside.

Heat a large skillet over medium-high heat. Add a little oil to the skillet and saute the sausage until crispy on the outside, flipping once. Then add the garlic and shallots, and saute another 2-3 minutes. Stir regularly.

Add the red pepper, pasta and capers. Toss and taste for salt and pepper. Add a little of the pepper jar oil if the pasta seems dry. Serve warm.

No Comments

You must be logged in to post a comment.

One Review

You must be logged in to post a review.

Profile photo of jessswan

jessswan on 10.5.2013

This dish is so simple to make, but tastes so yummy! I used whole wheat rotini, and onion instead of shallots. I also used beef summer sausage instead of kielbasa, and couldn’t find sun dried red peppers at my store, so I used red pepper and artichoke bruschetta. The only thing I would change is to add more of the sausage and bruschetta for even more of the yummy flavor. My 2-year old picky eater daughter ate a second helping. This is going in the keeper pile. Thanks for sharing!

Related Recipes

Gluten Free Beef Stew
Profile Photo by FunnyLoveLindsay in Main Courses
Nearly Whole30 approved (just skip the wine), thickened with potatoes, and...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Eggplant Tahini Shakshuka
Profile Photo by Paige- My Modern Cookery in Breakfast, Main Courses
This Eggplant Tahini Shakshuka is an elegant and flavorful brunch, lunch,...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Pesto Chicken Stuffed Spaghetti Squash
Profile Photo by Leigh Suznovich of Jeanie and Lulu's Kitchen in Main Courses
This pesto chicken stuffed spaghetti squash is so loaded with flavor...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Healthy & Delicious Vegan Gnocchi with Tomato Sauce
Profile Photo by Nutriciously in Main Courses, Special Dietary Needs
Delicious vegan gnocchi! Just 3 ingredients for the gnocchi and sundried...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Intermediate


Baked Salmon with Creamy Leeks
Profile Photo by Viktoria Radichkova in Main Courses
Baked salmon with creamy leeks is a classic and all time...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy