Description
A hearty and flavorful pasta dish featuring Italian sausage, sautéed peppers, onions, mushrooms, and a tangy tomato sauce, served over fresh fettuccine and garnished with Romano cheese and crushed red pepper flakes. Perfect for a satisfying weeknight dinner.
Ingredients
Scale
Vegetables & Aromatics
- 1 medium onion, sliced
- 1 medium bell pepper, sliced
- 8 ounces mushrooms, sliced
- 3-4 cloves garlic, minced
Meat & Protein
- 1 pound Italian sausage links, sliced or crumbled
Liquids & Canned Goods
- 2 tablespoons olive oil
- 1/2 cup white wine (or chicken broth)
- 1 (28-ounce) can diced tomatoes
Dry & Seasonings
- 1 teaspoon kosher salt, plus extra for seasoning
- 1/4 teaspoon ground black pepper, plus extra for seasoning
Pasta & Garnishes
- 9 ounces fresh fettuccine pasta
- Grated Romano cheese, for serving
- Crushed red pepper flakes, for serving
Instructions
- Sauté vegetables: Heat olive oil in a large skillet over medium-high heat. Add sliced onion, bell pepper, mushrooms, and minced garlic. Season with salt and pepper. Sauté for about 7 minutes or until the vegetables are softened and fragrant. Remove from skillet and set aside.
- Brown sausage: In the same skillet, add the sliced or crumbled Italian sausage. Cook over medium-high heat, stirring frequently, until the sausage is browned and cooked through, about 5-7 minutes.
- Deglaze pan: Pour in the white wine or chicken broth to deglaze the pan, scraping up any browned bits from the bottom. Allow to simmer for 1-2 minutes to reduce slightly.
- Combine and simmer: Add the canned diced tomatoes, additional salt and pepper, and the sautéed vegetables back into the skillet. Bring the mixture to a boil, then reduce the heat to low and let simmer for 15-20 minutes. This allows the flavors to meld and the sauce to thicken.
- Cook pasta: While the sauce simmers, cook the fresh fettuccine pasta according to package instructions until al dente. Drain the pasta well.
- Toss and serve: Add the cooked pasta directly to the sausage and vegetable sauce. Toss gently to combine and coat the pasta evenly. Serve immediately, garnished with grated Romano cheese and crushed red pepper flakes for added flavor and a hint of heat.
Notes
- For a milder dish, omit or reduce the crushed red pepper flakes.
- You can substitute Italian sausage with turkey sausage for a leaner option.
- If white wine is not available, chicken broth works well as a substitute when deglazing the pan.
- Fresh pasta cooks quickly, so keep an eye on it to avoid overcooking.
- Leftovers store well and can be reheated on the stovetop or microwave.
