Pappardelle Pasta

7 servings


5 minutes

active time

35 minutes

total time


1 lb. Pappardelle Pasta

1 tablespoon olive oil

5 italian sausages sliced

1 red onion, sliced *optional

2 garlic cloves *optional

10-12 mini sweet bell peppers, sliced( or one whole)

28 oz. Muir Glen crushed fire-roasted tomatoes *chunks

salt & pepper to season

optional garnish: 1/4 cup basil, chiffon for garnish or shaved parmesan

*add mushrooms


Heat a large skillet to medium-high heat.

Add in olive oil and Italian sausage, and cook for 3-4 minutes on each side of the Italian sausage. *pre slice the sausage You will want it to be browned on all four sides. Remove from the pan and let cool.

Into the same pan, immediately add red onions. Stir and sauté for 4-5 minutes until slightly caramelized.

Add in garlic and mini bell peppers, and sauté for 2-3 minutes. Season with salt and pepper.

Add in crushed tomatoes, stir, and let simmer for 8-10 minutes.

In the meantime bring a large pot of water to a boil. Add in pappardelle pasta and cook until al dente, about 11-13 minutes.

Drain pasta and place in a large bowl.

Slice Italian sausage and place in pepper tomato sauce, stir everything together.

Pour the sauce over the pasta and gently toss the sauce and pasta together so everything is coated.

Garnish with fresh basil or shaved parmesan cheese.



1/2 is enough for three


Serving Size

1 - 1 1/2 cups



Total Fat

2 g

Saturated Fat


Unsaturated Fat


Trans Fat



15 mg


172 mg

Total Carbohydrate

31 g

Dietary Fiber

4 g

Total Sugars

6 g


6 g

7 servings


5 minutes

active time

35 minutes

total time
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