Red Pepper Italian Pasta Recipe

Name: Red Pepper Italian Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Plus 1 Tablespoon Olive Oil, Divided Use; 3 cloves Garlic (peeled And Lightly Crushed); 1 Tablespoon Red Pepper Flakes, Plus More If Needed; 1 pound Spicy Italian Chicken Sausage, Removed From Casings; 2 whole Red Bell Peppers, Stem And Seeds Removed Then Sliced Into Strips; 1 whole Orange Bell Pepper, Stem And Seeds Removed Then Sliced Into Strips; 1 pound Fettuccine Pasta; 1/2 cups Grated Fresh Parmesan, Plus More For Garnish; 1/4 cups Chopped Italian Flat Leaf Parsley; 1 Tablespoon Chopped Fresh Basil

Servings: persons

1/2 cups Plus 1 Tablespoon Olive Oil, Divided Use
3 cloves Garlic (peeled And Lightly Crushed)
1 Tablespoon Red Pepper Flakes, Plus More If Needed
1 pound Spicy Italian Chicken Sausage, Removed From Casings
2 whole Red Bell Peppers, Stem And Seeds Removed Then Sliced Into Strips
1 whole Orange Bell Pepper, Stem And Seeds Removed Then Sliced Into Strips
1 pound Fettuccine Pasta
1/2 cups Grated Fresh Parmesan, Plus More For Garnish
1/4 cups Chopped Italian Flat Leaf Parsley
1 Tablespoon Chopped Fresh Basil

1
In a small pan, heat 1/2 cup olive oil over medium heat.
2
Add the garlic and saute until light brown and fragrant.
3
Its important not too burn the garlic or else it will become bitter.
4
Remove and discard the browned garlic.
5
Add the red pepper flakes into the garlic-infused oil and saute for 1 minute.
6
Turn off heat and set aside.
7
Heat a large skillet over medium high with a tablespoon of olive oil.
8
Add the chicken sausages and break up using a wooden spoon; brown all over.
9
Add the bell peppers and saute until soft.
10
Remove from heat until the pasta is done.
11
In the meantime, bring a large pot of salted water to a boil.
12
Cook the fettuccine according to package instructions for al dente.
13
When done reserve about 1/2 cup of pasta water and drain the rest.
14
Add the pasta to the sausage skillet and heat over medium heat.
15
Toss, toss, toss to combine.
16
Carefully add the garlic oil and as much pasta water as you need to make a sauce.
17
Add the Parmesan and toss some more.
18
Remove pan from heat and top with fresh herbs.
19
Serve hot.

961

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cups Plus 1 Tablespoon Olive Oil, Divided Use, 3 cloves Garlic (peeled And Lightly Crushed), 1 Tablespoon Red Pepper Flakes, Plus More If Needed, 1 pound Spicy Italian Chicken Sausage, Removed From Casings, and more.

Yes, Red Pepper Italian Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Red Pepper Italian Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions