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One Pan Kosher Turkey Sausage Pasta with Peppers - American recipe
I started making this one pan turkey sausage pasta on those nights when I'd look in my fridge and find a package of kosher turkey sausage that needed to be used up. You know the feeling – you've got dinner to make, kids to feed, and absolutely no desire to dirty every pot in your kitchen. This recipe became my go-to solution because everything cooks together in one skillet, and the flavors just build on each other. What I love about using kosher turkey sausage is that it gives you all that savory, slightly spicy flavor without being too heavy. Most kosher turkey sausages are pre-cooked, which means they just need to be browned and heated through. This cuts your cooking time down significantly and prevents the sausage from drying out. I usually grab the sweet Italian variety, but spicy works great too if your family likes a little kick. The technique here is pretty straightforward, but there's one thing that makes all the difference. Don't add the pasta to the pan until your vegetables have had a chance to soften and release their flavors. I learned this the hard way when I tried to rush it once and ended up with mushy pasta and crunchy peppers. Let the onions get translucent first, then add your bell peppers. They need about five minutes to start breaking down before you pour in the broth. This works perfectly for busy weeknight dinners, and I've served it to company too. It pairs really well with a simple green salad and some crusty bread. The leftovers heat up beautifully the next day, though you might need to add a splash of broth to loosen things up.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 lb kosher turkey sausage sweet Italian, sliced into rounds
  • 2 tbsp olive oil
  • 1 large yellow onion diced
  • 2 bell peppers any color, sliced
  • 3 cloves garlic minced
  • 1 can diced tomatoes 14.5 oz, undrained
  • 2 cups chicken broth kosher
  • 1 cup water
  • 12 oz penne pasta
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 tbsp fresh parsley chopped, for garnish

Method
 

  1. Heat olive oil in a large skillet or wide pan over medium-high heat. Add sliced turkey sausage and cook for 3-4 minutes, stirring occasionally, until browned on both sides. Remove sausage to a plate and set aside.
  2. In the same pan, add diced onion and cook for 3-4 minutes until it starts to soften and become translucent.
  3. Add bell pepper slices to the pan and cook for 4-5 minutes, stirring occasionally, until peppers begin to soften.
  4. Stir in minced garlic and cook for 30 seconds until fragrant.
  5. Add diced tomatoes with their juices, chicken broth, water, oregano, basil, salt, and pepper. Bring mixture to a boil.
  6. Add penne pasta to the pan, stirring to combine. Reduce heat to medium and cook for 12-15 minutes, stirring occasionally, until pasta is tender and most of the liquid has been absorbed.
  7. Return the browned sausage to the pan and stir to combine. Cook for 2-3 minutes until sausage is heated through.
  8. Remove from heat and let stand for 2-3 minutes to allow any remaining liquid to absorb. Taste and adjust seasoning if needed.
  9. Garnish with chopped fresh parsley before serving.

Notes

If the pasta seems dry during cooking, add more broth or water as needed. Leftovers keep in the refrigerator for up to 3 days and reheat well with a splash of broth. You can substitute other short pasta shapes like rigatoni or rotini if preferred.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 420
% Daily Value*
Total Fat 15g 19%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 65mg 22%
Sodium 980mg 43%
Dietary Fiber 4g 14%
Total Sugars 8g
Protein 22g 44%
*Percent Daily Values are based on a 2,000 calorie diet.