Sausage and Peppers One-Pot Pasta
Published Sept. 24, 2024
- Total Time
- 40 minutes
- Prep Time
- 5 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons olive oil
- 1small red onion, thinly sliced
- Salt
- 2large bell peppers, thinly sliced
- 1pound loose raw Italian sausage
- 4½cups chicken broth
- 1pound shell pasta
- 4ounces sliced provolone cheese
- ⅓cup drained, chopped pickled peppers, such as cherry, banana or pepperoncini
Nutritional analysis per serving (6 servings)
695 calories; 31 grams fat; 11 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 5 grams polyunsaturated fat; 71 grams carbohydrates; 4 grams dietary fiber; 10 grams sugars; 30 grams protein; 999 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Warm the oil in a large pot over high heat. Add the onion, season with salt, and cook, stirring occasionally, until softened and starting to brown, about 5 minutes. (Keep the heat high to get some color on the onion; you are not cooking them gently.) Add the peppers and cook, stirring occasionally, until just softened, about 2 minutes.
- Step 2
Add the sausage, and cook, breaking the meat up into crumbles with a spatula, about 3 minutes. Stir in the broth, scraping the bottom of the pan. Add the pasta, stirring well. Cover the pot and bring to a boil (it will take about 5 minutes).
- Step 3
Uncover the pot and turn down the heat if necessary to maintain a brisk simmer but not a full boil. Continue to simmer, stirring occasionally, until the broth is mostly absorbed and the pasta is tender, about 15 minutes. At first, you will not need to stir much, but as the liquid level gets lower, adjust the heat to medium or medium-high and stir often to prevent sticking on the bottom of the pot.
- Step 4
Turn off the heat. Tear the provolone slices into the pot and add the pickled peppers. Stir to melt the cheese and serve.
Private Notes
Comments
I'm a midwesterner, I have a very high tolerance for various slops and casseroles but I came straight here to tell you that this one is an absolute whiff. The pasta spends upwards of 15 minutes cooking, which incidentally isn't even enough to evaporate most of the broth. The result is a slurry of starch and peppers without much spice or flavor, bafflingly topped with sliced provolone cheese. It has shaken my faith in NYT Cooking at a conceptual level.
I wish we'd caught the red flags in this recipe prior to trying it out. Having the pasta sit in water as it comes to a boil, and then continue cooking in that water for 15 minutes, is overkill. It'd cook the pasta to mush. But if you cut the heat before the pasta overcooks, you're left with way too much liquid in the mix, so it's a lose-lose. The provolone was puzzling; it did nothing to enhance the dish besides thickening the soupy consistency a bit. Overall this pasta was a bland, goopy bummer
I made this tonight. Per Dan’s notes I used far less broth. I also added Italian Seasoning, garlic purée, parsley purée, and dried fennel to give it some flavor. Even with these edits, I don’t think this recipe works. It’s starchy and greasy. If I tried this again, I would cook and drain the pasta separately, same thing with the sausage, and then assemble the pasta, sausage, onion / pepper mixture, and cheese. It’s better to make sausage and pepper subs.
This is exactly the hearty winter dish I needed. How much flavour there is in this dish will depend on the kind of sausages you use. I used French sausages(because I live in France) full of green garlic and Mediterranean herbs. I swapped out provolone for smoked mozzarella and added capers instead of pickled peppers. Delicious and heartwarming plate. I can easily imagine adapting this recipe with all sorts of ingredients. Mushrooms would work well. Add some spinach…
Forget the other comments- this is delicious with a few modifications. Add 4-5 sliced garlic cloves at the very end of c
Thankfully read the comments before preparing (was pot committed after buying the ingredients). This is very much a salvageable recipe if done the right way. Utilizing a few comments this is what I did: - upped pepper and onions, seasoning with garlic and oregano, as well as a bit of S&P - cut back the broth a tad - brought to a boil before putting pasta in, used lid to keep it from getting to soggy Overall, the only difference I might make is to brown the sausage separately before adding it in. It definitely cooked all the way through but didn’t get the char since the bottom of the pot was already so full. Only warning I give is to only choose one “hot” ingredient. I used hot banana peppers and Italian sausage and, while good, it definitely got a little acidic.