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Italian Sausage and Pepper Stew

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By Betty Crocker Kitchens
Updated Feb 21, 2017
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Close your eyes and imagine a visit to New York's vibrant Little Italy, home to dishes like this easy pasta, topped with sautéed peppers and sausage.

Italian Sausage and Pepper Stew

  • Prep Time 25 min
  • Total 25 min
  • Servings 4
  • Ingredients 7
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Ingredients

  • 1 package (19.5 oz) Italian turkey sausage (sweet or hot), casings removed, links cut into 2-inch pieces
  • 1 large red bell pepper, cut into bite-size strips
  • 1 large yellow bell pepper, cut into bite-size strips
  • 1 can (14.5 oz) Muir Glen™ Organic Diced Tomatoes, undrained
  • 1 teaspoon dried basil leaves, crushed
  • 8 oz uncooked penne rigate pasta (2 1/2 cups)
  • Grated Parmesan cheese, if desired

Instructions

  • Step 
    1
    In 6-quart Dutch oven, cook and stir sausage and bell peppers over medium-high heat about 8 minutes or until sausage is no longer pink; drain.
  • Step 
    2
    Reduce heat to medium-low. Stir in tomatoes and basil; cover and simmer 10 minutes.
  • Step 
    3
    Meanwhile, cook and drain pasta as directed on package. Serve sausage and peppers over cooked pasta; top with cheese.

Nutrition

550 Calories
16g Total Fat
43g Protein
58g Total Carbohydrate
7g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
550
Calories from Fat
150
Total Fat
16g
25%
Saturated Fat
3 1/2g
17%
Trans Fat
1/2g
Cholesterol
125mg
42%
Sodium
1070mg
45%
Potassium
860mg
25%
Total Carbohydrate
58g
19%
Dietary Fiber
5g
21%
Sugars
7g
Protein
43g
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
120%
120%
Calcium
8%
8%
Iron
30%
30%
Exchanges:
3 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 4 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

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