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Penne with Sausage and Peppers

Prep Time:

1 hour


Cook Time:

1 hour


approximately 6 - 8



About the Recipe

It's summertime so let's get started with summer than sausage and peppers



Large pot

1 pound of uncooked, dried penne pasta

1 Tbspn Olive oil


Sausage and Peppers

1 Tbspn of Olve oil

1 lb of Lawton’s Chicken Sausage (casing removed)

1 large onion - julienne (thinly sliced)

1 large red bell pepper - julienne (sliced)

1 large green bell pepper - julienne (sliced)

1 large orange bell pepper - julienne (sliced)

3 to 4 cloves garlic (smashed and minced)

Italian seasoning - to taste

½ cup vegetable stock (water can be substituted)

Large skillet


  1. Bring a large pot of salted water to a boil. Cook penne until al dente, approximately 8 to 9 minutes or as the package label directs. Drain, reserving 1/2 cup cooking liquid. Return pasta to pot.

  2. Warm oil in a large skillet over medium heat. Add sausage and cook, stirring to break up chunks, until no longer pink, 5 to 6 minutes. Remove sausage to a pan onto a plate and place the pan back on the stove.

  3. In the same skillet, cook onions for 5 minutes and seasonings over medium heat, stirring occasionally and adding tablespoons of vegetable broth to not burn the onions.  Then add peppers and broth and stir for about another 7 minutes. Add garlic. 

  4. Add sausage to pepper mixture; cook, stirring, until warmed through, about 1 to 3 minutes. Taste and season with salt and pepper, if desired.

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