A few months ago I made penne with sausage and peppers and it was delicious. The flavors were great and it was an easy weeknight meal. The only problem was that it baked in the oven so it took longer then I wanted it to. I wanted to try a stove top version that was ready in under 25 minutes. That's why this pasta dish is perfect for #WeekdaySupper.
I also added in some onions and fresh tomatoes to this recipe which really enhanced the flavor. The sauce was so creamy and delicious and the spicy andouille sausage worked well against the cream cheese in the sauce. I think I might like this version better then the baked version!
Stove Top Pasta with Sausage and Peppers (adapted from Quick Recipes and Kitchen Tips)
12 oz. bow tie pasta
1/2 lb. andouille sausage
1 T. olive oil
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 small onion, thinly sliced
4 garlic cloves, minced
1 t. Italian herbs
2 medium tomatoes, chopped
24 oz. jar marinara sauce
4 oz. cream cheese, cubed
1. Cook the pasta according to the package directions. Drain and keep warm.
2. Crumble the sausage into a large skillet and saute for 5-6 minutes or until it has browned. Add the olive oil, red pepper, green pepper, and onions to the skillet and saute for 4-5 minutes.
3. Add the garlic cloves, Italian herbs, and tomatoes to the pan and cook for 3 minutes. Stir in the marinara sauce and cream cheese. Mix until the cream cheese is melted.
4. Serve the sausage and peppers sauce over top of the bow tie pasta. Sprinkle with Parmesan cheese if desired.
Stove Top Pasta with Sausage and Peppers (adapted from Quick Recipes and Kitchen Tips)
12 oz. bow tie pasta
1/2 lb. andouille sausage
1 T. olive oil
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 small onion, thinly sliced
4 garlic cloves, minced
1 t. Italian herbs
2 medium tomatoes, chopped
24 oz. jar marinara sauce
4 oz. cream cheese, cubed
1. Cook the pasta according to the package directions. Drain and keep warm.
2. Crumble the sausage into a large skillet and saute for 5-6 minutes or until it has browned. Add the olive oil, red pepper, green pepper, and onions to the skillet and saute for 4-5 minutes.
4. Serve the sausage and peppers sauce over top of the bow tie pasta. Sprinkle with Parmesan cheese if desired.
Check out the lineup of #WeekdaySupper for this week:
Monday - Hezzi-D's Books and Cooks - Stovetop Pasta with Sausage and Peppers
Tuesday - Sue's Nutrition Buzz - Roasted Salmon & Mango Salsa Lettuce Wraps
Wednesday - In The Kitchen With Audrey and Maurene - Spaghetti and Better Jarred Sauce
Thursday - Happy Baking Days - Spiced Pumpkin Soup
Friday - Alida's Kitchen - Roasted Red Pepper Pasta
Stove Top Pasta with Sausage and Peppers (adapted from Quick Recipes and Kitchen Tips)
12 oz. bow tie pasta
1/2 lb. andouille sausage
1 T. olive oil
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 small onion, thinly sliced
4 garlic cloves, minced
1 t. Italian herbs
2 medium tomatoes, chopped
24 oz. jar marinara sauce
4 oz. cream cheese, cubed
1. Cook the pasta according to the package directions. Drain and keep warm.
2. Crumble the sausage into a large skillet and saute for 5-6 minutes or until it has browned. Add the olive oil, red pepper, green pepper, and onions to the skillet and saute for 4-5 minutes.
4. Serve the sausage and peppers sauce over top of the bow tie pasta. Sprinkle with Parmesan cheese if desired.
Check out the lineup of #WeekdaySupper for this week:
Monday - Hezzi-D's Books and Cooks - Stovetop Pasta with Sausage and Peppers
Tuesday - Sue's Nutrition Buzz - Roasted Salmon & Mango Salsa Lettuce Wraps
Wednesday - In The Kitchen With Audrey and Maurene - Spaghetti and Better Jarred Sauce
Thursday - Happy Baking Days - Spiced Pumpkin Soup
Friday - Alida's Kitchen - Roasted Red Pepper Pasta
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