INGREDIENTS LIST FOR THE SAUSAGE PASTA SKILLET
  • 1 package Italian sausage, 5 or 6 sausages total
  • 1 lb (450g) penne pasta or any other pasta
  • 1 red bell pepper, sliced
  • 1 small red onion, sliced
  • 4 cloves garlic, minced
  • Salt and fresh cracked pepper to taste
  • 4 large ripe tomatoes, diced
  • 2 tablespoons crushed tomato
  • 1/2 cup (125ml) vegetable or water
  • 1/2 teaspoon crushed chili pepper 
  • 1 teaspoon Italian seasoning
  • 2 teaspoons fennel seeds, crushed in a mortar
  • Fresh chopped basil, for garnish

DIRECTIONS

1. To make the sausage pasta skillet: Cook pasta according to package directions, until al dente. Drain and set aside.

2. Heat a bit of oil in a large skillet over medium heat. Add sausages and cook until browned on all sides. You can add 1/4 cup (60ml) of water so they don’t blacken and stick to the pan. When the sausages are almost cooked, transfer to a cutting board.

3. In the same skillet (remove water but keep the brown bits), add 1 tablespoon oil and sauté onions with crushed fennel seeds, crushed chili pepper flakes, and Italian seasoning. Add the garlic, ground tomato and continue to sauté for a couple of minutes, stirring constantly. Then add bell pepper and diced tomatoes and cook until vegetables are crisp-tender. Stir in broth and cook for another minute or so. Season to taste with salt and pepper.

4. Slice sausage into 1/4 or 1/2-inch pieces and add back to the skillet with other ingredients. Cook for 5 to 10 minutes, until sausage is cooked through and sauce is thickened.

5. Add pasta to the skillet and reheat for a couple of minutes, stirring gently to coat the pasta with the sauce. Garnish the sausage pasta skillet with basil and parmesan cheese. Enjoy!

TIPS FOR THE SAUSAGE PASTA SKILLET RECIPE

This 20-minute sausage pasta recipe is quick, easy, and uses easy-to-find ingredients. It’s a perfect weeknight dinner that tastes as it came from a restaurant! Here are a few tips to make the best sausage pasta ever:

  • Make sure you don’t skip fennel seeds as they add a lot to the flavor of the dish.
  • If you don’t use penne, use pasta that holds the sauce well, such as farfalle or rotini.
  • You can use different sausages to vary the taste: chicken sausage or turkey kielbasa make great alternatives.