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rosebud sausage

Sausage, Peppers & Pasta Recipe

Prep Time: 20 minutes | Cook Time: 30–45 minutes | Serves: 6–8
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Ingredients
  

  • Spice Blend
  • 2 tsp Italian seasoning
  • 2 tsp dried basil
  • 1 tsp fine sea salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp black pepper
  • Main Ingredients
  • 1 lb Rosebud Italian sausage sweet, hot, or mild
  • 2 Vidalia onions sliced
  • 2 green 1 red, 1 yellow, 1 orange bell peppers, sliced
  • 1½ cups beef stock adjust for cooking method
  • 8 oz penne pasta
  • 2 Tbsp brown sugar optional
  • 2 Tbsp balsamic vinegar
  • 14.5 oz fire-roasted tomatoes
  • 1 bulb roasted garlic or 1 tsp minced garlic
  • 6 oz tomato paste
  • 1½ cups shredded Italian cheese blend mozzarella, parmesan, etc.
  • 1 Tbsp olive oil

Instructions
 

  • Dutch Oven Method
  • Brown Sausage & Veggies: Heat olive oil in a Dutch oven. Add sausage (cut into 2" pieces) and brown. Remove, then sauté onions and peppers with salt and pepper until tender.
  • Deglaze & Simmer: Add beef stock (use 2 cups), scraping browned bits. Stir in pasta, tomatoes, spice blend, roasted garlic, brown sugar, balsamic vinegar, and sausage.
  • Cook Pasta: Simmer covered until pasta is al dente (~15 minutes). Stir in tomato paste.
  • Broil Cheese: Top with cheese, broil in oven 3–5 minutes until bubbly.
  • Skillet & Pot Method
  • Cook Pasta: Boil penne until 90% done. Drain and set aside.
  • Sauté Sausage & Veggies: In a skillet, brown sausage, then add onions and peppers. Cook until tender.
  • Combine: Transfer sausage, veggies, pasta, tomatoes, spice blend, garlic, and ½ cup beef stock to a large pot. Stir in tomato paste.
  • Bake: Top with cheese, bake at 350°F for 15–20 minutes. Broil to brown cheese.
  • Slow Cooker Method
  • Sauté Sausage: Brown sausage in a skillet. Transfer to slow cooker.
  • Add Base Ingredients: Add pasta, tomatoes, spice blend, roasted garlic, and 2 cups beef stock. Cook on high 2–3 hours.
  • Add Veggies & Finish: Stir in sautéed veggies and tomato paste. Cook 30 minutes. Transfer to a dish, top with cheese, and broil.
  • Ninja Foodi/Instant Pot Method
  • Sear Sausage: Use Sauté mode to brown sausage. Remove.
  • Cook Veggies: Sauté onions/peppers in remaining oil. Deglaze with beef stock.
  • Pressure Cook: Add sausage, pasta, tomatoes, garlic, spice blend, brown sugar, vinegar, and tomato paste (do not stir). Pressure cook on high 4 minutes, NPR 2 minutes.
  • Crisp Cheese: Stir in veggies. Top with cheese, Air Crisp at 400°F for 5 minutes.