Pasta with Sausage and Bell Peppers

Southern Living
Makes 8 servings


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1 pound Italian sausage
1 large onion, chopped
1 red or green bell pepper, cut into strips
1 1/2 teaspoons dried basil
1 (14 1/2-ounce) can Italian herb-seasoned chicken broth
1 (16-ounce) package fusilli, cooked
1 cup (4 ounces) shredded Parmesan cheese


Remove and discard sausage casings.

Cook sausage and next 3 ingredients in a skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Drain well; return to skillet. Stir in broth; cook, stirring often, 5 minutes or until thoroughly heated.

Spoon the sausage mixture over the hot pasta; sprinkle with cheese, and serve immediately.

Created date

December 2002