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Fettuccine with Sausage and Bell Peppers

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1-1/2 pounds sweet Italian sausage links
3 tablespoons water
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
1 yellow bell pepper, chopped
1 green or red bell pepper, chopped
1 14.5-ounce can diced tomatoes, undrained
1/4 cup tomato paste
1/4 cup dry red wine or chicken broth
3 tomatoes, chopped
1 teaspoon dried Italian seasoning
2 tablespoons fresh basil leaves, chopped
16 ounces fettuccine
1 cup grated Parmesan cheese

Fettuccine with Sausage and Bell Peppers

Fettuccine with Sausage and Bell Peppers is a rich pasta main dish with wonderful flavors.

  • Serves 6
  • Easy

About This Recipe

Fettuccine with Sausage and Bell Peppers is one of my favorite fall meals. It’s simple but full of flavor, and it’s easy to make.

You can use any type of sausage you’d like in this recipe. I myself prefer Italian sweet sausages, with are rich with fennel and herbs. The sausages are sautéed, then sliced, and added to the tomato sauce that simmers with onions, garlic, and bell peppers.

Fettuccine is my pasta of choice for this recipe. It stands up to the sauce, and is more substantial than spaghetti. But you can use any pasta you want, from gemelli to rotini.

The recipe is straightforward, and even if you are a beginning cook you shouldn’t have any problems. Just make sure that you cook the pasta to al dente, which means “to the tooth.” In other words, the pasta is tender, but is still not overcooked so you can feel a little bit of resistance in the center when you bite into a strand.

Sprinkle the recipe with the best Parmesan cheese you can afford. And serve it with a nice green salad and some Cheesy Toasted Bread Sticks. And a glass of red wine.

How to make the best Fettuccine with Sausage and Bell Peppers

  • Don’t overcook the pasta. I always set the timer for three minutes less than the package suggests. Then keep tasting every minute until the pasta tastes good to you. When you bite into a strand, look at it. There should only be the faintest light line in the center.
  • The sauce doesn’t simmer for a very long time, but it’s long enough  so it thickens and coats the pasta.
  • You can add any other veggie you’d like. Try using zucchini or yellow summer squash instead of bell peppers. Stir in some peas. Or try some broccoli.

Why this recipe works

  • The flavorful sauce is rich and perfect with the tender fettuccine. The bell peppers are still slightly crunchy, and the sausage is tender and rich.

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In a large skillet, combine the sausages and 3 tablespoons water and bring to a boil over medium heat. Reduce the heat to low, cover the skillet, and simmer for 5 minutes.


Drain the sausages, If necessary, and continue to cook over medium heat until the sausages brown, turning to brown all of the sides.


Remove the sausages from the skillet and slice into 1-1/2-inch pieces.


Add the olive oil to the skillet and add the sausage slices, onion, and garlic. Cook until the onions are crisp-tender, about 4 minutes. Then add the bell peppers and cook for 2 minutes longer.


Stir in the diced tomatoes, tomato paste, wine or broth, tomatoes, and Italian seasoning. Bring to a simmer, then simmer for 15 to 20 minutes, stirring occasionally, until sauce is thickened. Stir in the fresh basil.


Meanwhile, bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook according to the package directions, until al dente. Drain fettuccine and put on serving platter.


Top with the sauce and sprinkle with the Parmesan cheese. Serve.


Linda is a bestselling cookbook author and home economist who has written 54 books (53 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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