Skillet Italian Sausage and Peppers Penne
![](https://barntobutcher.com/wp-content/uploads/2022/09/penne-1-e1717768190983-500x500.jpg)
Skillet Italian Sausage and Peppers Penne
Course Lunch, Main Course, Side Dish
Cuisine Italian
Servings 4
Ingredients
- 1 pkg Barn To Butcher Mild Italian sausage
- 12 oz Penne Pasta
- 1 small Green Pepper
- 1 small Red Pepper
- 1 small Yellow Onion Sliced thin
- 1/2 cup Red Wine We use cooking red wine
- 6 oz Tomato Paste
- 8 oz Water
- 1/2 tsp Italian Seasoning
- 1 tsp Sugar
- 1/2 tsp Salt
- Parmesan Cheese for Finishing
- Fresh Basil for Finishing
Notes
Instructions:
- In a large pot of salted water, cook pasta until al dente.
- Reserve starchy cooking water.
- Heat a tablespoon of olive oil in a large skillet over a medium-high heat.
- Brown sausages on all sides, until almost cooked through, remove and cut into ¼ inch slices. You don’t have to worry about cooking them all the way through, they will finish cooking while the sauce simmers.
- In the same pan drizzle another teaspoon or so of olive oil and sauté the peppers and onions until slightly softened, about five minutes.
- Return sausage back to the pan and deglaze with red wine.
- Add tomato paste, tomato sauce, water, Italian seasoning, sugar and salt.
- Stir to combine.
- Bring to a boil and then reduce to a simmer.
- Simmer for ten minutes.
- Add penne to the skillet, toss with sauce. If needed add starchy pasta water to loosen the sauce up.
- Season with salt and pepper and garnish with grated parmesan cheese.