Italian Sausage & Peppers over Quinoa Pasta
Looking a super quick way to get dinner on the table? Big bowl of (quinoa) pasta + fresh sausage +sweet peppers + our amazing Italian = mic drop at the dinner table.
Makes 4 servings
What you need
1 pound sweet or hot Italian Sausage, casings removed
6 tablespoons Tessemae’s Pantry Classic Italian Dressing, plus additional for drizzling
1 each red, orange and yellow bell peppers, seeded and thinly sliced
1 large sweet onion, thinly sliced
16 ounces fusilli quinoa pasta
1/3 cup chopped parsley
What you do
- Bring a large pot of salted water to a boil; cook pasta according to package directions. Drain, reserving ½ cup pasta water and set aside.
- Meanwhile, heat a large nonstick skillet over medium-high heat. Crumble sausage into pan, breaking up large pieces. Cook until no longer pink, about 8 minutes. Remove from pan with a slotted spoon and set aside.
- Add half of reserved pasta water to pan along with 2 tablespoons Pantry Classic Italian, then stir in peppers and onions. Sprinkle with salt and pepper and cook, stirring often until softened, about 10 minutes.
- Reduce heat to low and stir sausage, cooked pasta and remaining 4 tablespoons Italian and pasta water into pan. Season to taste with salt and pepper and serve immediately.