Go Back
Print
Recipe Image
Notes
Smaller
Normal
Larger
Print
Pin
No ratings yet
Sausage and Peppers with Pasta
This pasta dish is fast, easy, and delicious!
Course
30-minute meal, dinner, Main Course
Cuisine
American, Italian
Prep Time
15
minutes
minutes
Cook Time
15
minutes
minutes
Author
Marlynn Schotland
Ingredients
10-12
ounces
pasta
1
tablespoon
olive oil
1
small yellow onion, diced
1
garlic clove, minced
1
medium green pepper, diced
1
medium red pepper, diced
12
ounces
(4 links) chicken sausage, sliced into ½-inch slices
¼
cup
dry white wine
3
ears of corn kernels
2
tablespoons
chopped parsley (optional), for serving
grated Parmesan cheese (optional), for serving
Instructions
In a large pot, boil water and cook pasta according to package directions.
In a large saute pan, heat the olive oil over medium-high heat.
Add onions and garlic, and saute about 1 minute, stirring constantly.
Add red and green peppers, and saute for about 3 minutes.
Add sliced chicken sausage, and cook for about 5 minutes.
Turn heat down to medium and slowly add the Chardonnay, stirring the ingredients as you pour.
Continue stirring the ingredients so that they soak up the Chardonnay for about 3-5 more minutes.
Add the shucked, fresh corn kernals and stir all of the ingredients together and continue sauteeing for about 2 more minutes.
Add the cooked pasta and combine all ingredients well.
Notes
Storage: store leftovers in an airtight container in the refrigerator for up to 4 days.