Cart 0 items: $0.00
Your Account  |  Log In

Alan's Spicy Calabrese Sausage, Bell Peppers and Onions over Penne

Alan's Spicy Calabrese Sausage, Bell Peppers and Onions over Penne
Recipe Date:
September 13, 2014
Serving Size:
Cook Time:
Imperial (US)
  • 2 tbsps Olive oil
  • 1 lb Calabrese sausage (4 sausages)
  • 2 onions (medium sized), cut into 1 inch wedges
  • 4 garlic cloves, minced
  • 2 bell peppers, cut into 1 inch pieces
  • salt & pepper
  • 3 cups tomato sauce (Alan's recipe for sauce is posted under " 2012 Upton Vineyard Sangiovese Tomato Sauce for the Eggplant Parmigiana")
  • 1 lb dried penne
  • In a large skillet, heat ½ T oil over medium-high heat
  • Add sausages and cook, turning occasionally, until done (about 8 minutes)
  • Remove sausages to a plate and cut at an angle into 1-inch sections
  • Bring salted pasta water to boil while veggies cook
  • Reheat skillet and add 1½ T oil
  • Add garlic, simmer briefly, then add onion and peppers
  • Cook over high heat until onion is translucent, stirring occasionally
  • Before the veggies are completely cooked, add sausage and 2 cups tomato sauce to pan and simmer until tender while pasta boils
  • Add cooked penne to skillet; mixture should be thick. Add additional sauce as needed
  • Season with salt and pepper to taste


Recipe courtesy of Alan Baker

Photo courtesy of Heather at, Penne with Italian Sausage, Peppers and Onions