Inspired by the classic sausage and peppers sandwich, this comforting weeknight pasta brings an Italian-American favorite straight to your bowl. Sweet peppers, tender onions, and crumbled Italian sausage simmer into a rich, rustic sauce that wraps perfectly around Quattrotini. It’s hearty and irresistibly cozy.
MAKES FOUR - SIX SERVINGS
In a large pot, heat the olive oil over medium high heat. Add in the sausage meat and stir often, using your spatula or a wooden spoon to break up the sausage meat into small crumbles while it browns.
Once the sausage meat is crumbled and brown, stir in the onions and peppers. Use the moisture from the veggies sautéing to scrape any brown bits off the bottom of the pan. Cook for about 5-7 minutes, until the veggies are just starting to soften.
Add in the crushed tomatoes and all seasonings. Stir to combine, then bring up to a low simmer. Fold in the mushrooms, then cover and cook, about 15-20 minutes, until the veggies are soft but not disintegrating. Stir occasionally, and make sure the sauce doesn’t go above a simmer.
While the sauce cooks, bring a pot of generously salted water to a boil. Cook the pasta to al dente, according to package instructions. Reserve a 1/4 cup of pasta water before straining.
Fold the pasta into the sauce. Add pasta water a tablespoon at a time if needed to thin the sauce. Stir in the mozzarella pearls, then serve.
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Chef’s Note: If you prefer a little heat, swap in hot Italian sausage or add a pinch of crushed red pepper to the sauce. Mild sausage will give you that classic sausage-and-peppers flavor, while spicy sausage brings a bolder, street-fair-style kick. Mix and match to hit your perfect balance.
Pasta Swaps: This recipe would also work well with Sfoglini Cascatelli, Cavatelli, or Whole Grain Radiators.
