Description
A hearty and flavorful pasta dish featuring Italian sausage, sautéed bell peppers, onions, and mushrooms simmered in a rich tomato sauce, served over fresh fettuccine and garnished with Romano cheese and crushed red pepper flakes. Perfect for a comforting weeknight dinner in just 35 minutes.
Ingredients
Scale
Vegetables
- 1 medium onion, sliced
- 1 medium bell pepper, sliced
- 8 ounces mushrooms, sliced
- 3-4 cloves garlic, minced
Protein
- 1 pound Italian sausage links, sliced or crumbled
Liquids
- 2 tablespoons olive oil
- 1/2 cup white wine or chicken broth
- 1 (28-ounce) can diced tomatoes
Seasonings
- 1 teaspoon kosher salt, plus extra for seasoning
- 1/4 teaspoon ground black pepper, plus extra for seasoning
- Grated Romano cheese, for serving
- Crushed red pepper flakes, for serving
Carbohydrates
- 9 ounces fresh fettuccine pasta
Instructions
- Sauté vegetables: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the sliced onion, bell pepper, mushrooms, and minced garlic. Season with 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Sauté for about 7 minutes, stirring occasionally, until the vegetables are softened. Remove them from the 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 thoroughly browned and cooked through.
- Deglaze pan: Pour in 1/2 cup white wine or chicken broth to the skillet. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. Let it simmer for 1-2 minutes to reduce slightly and develop flavor.
- Combine and simmer: Return the sautéed vegetables to the skillet. Add the 28-ounce can of diced tomatoes along with additional salt and pepper to taste. Bring the mixture to a boil, then reduce heat to low and let it simmer gently for 15-20 minutes, allowing the flavors to meld.
- Cook pasta: While the sauce simmers, cook the fresh fettuccine pasta in a large pot of boiling salted water according to the package directions, until al dente. Drain the pasta thoroughly.
- Toss and serve: Add the cooked pasta directly to the skillet with the sauce. Toss everything together to coat the pasta evenly. Serve immediately garnished with grated Romano cheese and crushed red pepper flakes for a bit of heat.
Notes
- Fresh fettuccine cooks quickly; be careful to avoid overcooking.
- You can substitute Italian sausage with turkey sausage for a leaner option.
- If you prefer a spicier dish, add more crushed red pepper flakes to the sauce while simmering.
- For a non-alcoholic version, substitute white wine with chicken broth or vegetable broth.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
