Penne with Roasted Pepper, Tomatoes and Sausage

Penne with Roasted Pepper, Tomatoes and Sausage

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  • Prep Time


  • Total Time


  • Servings



  • 2 red bell peppers

  • 2 Tbs. olive oil

  • ½ lb. mild or hot Italian sausage, cut into ¼ to ½ in. slices

  • 3 cloves garlic, minced

  • 3½ cups canned tomatoes, chopped and drained (28 oz can)

  • ¾ tsp. salt

  • ¾ lb. penne

  • ¼ tsp. black pepper

  • Grated Parmesan cheese


Roast the peppers over an open flame, or broil 4 inches from the heat, turning with tongs as each side blisters and blackens, about 10 minutes in all. When cool enough to handle, pull off the skin. Remove the stems, seeds and ribs. Cut the peppers into 1/2 in. dice. Reserve any liquid from the peppers. In a large frying pan, heat the oil over moderate heat. Add the sausage and cook until browned, about 10 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the tomatoes and salt. Cook over moderately high heat for about 15 minutes. Stir in the roasted peppers with any juice. Cook the penne in boiling, salted water until just done, about 13 minutes. Drain and return to hot pot. Add the sausage


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