Italian Sausage and Pepper Stew

Italian Sausage and Pepper Stew

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.

Prep Time

25

Minutes

Total Time

25

Minutes

Makes

4

servings

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) diced tomatoes, undrained
1
teaspoon dried basil leaves, crushed
8
oz uncooked penne rigate pasta (2 1/2 cups)
Grated Parmesan cheese, if desired
  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.
  2. Reduce heat to medium-low. Stir in tomatoes and basil; cover and simmer 10 minutes.
  3. Meanwhile, cook and drain pasta as directed on package. Serve sausage and peppers over cooked pasta; top with cheese.
Makes 4 servings (1 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tips
Cook the pasta while the stew is simmering; everything will be done at the same time.
Italian turkey sausage has less fat than most other Italian sausage, making it easy to use in a stew.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 550
    • (Calories from Fat 150),
  • Total Fat 16g
    • (Saturated Fat 3 1/2g,
    • Trans Fat 1/2g),
  • Cholesterol 125mg;
  • Sodium 1070mg;
  • Total Carbohydrate 58g
    • (Dietary Fiber 5g,
    • Sugars 7g),
  • Protein 43g;
Percent Daily Value*:
    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 Choices:
    • 4;
    *Percent Daily Values are based on a 2,000 calorie diet.