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Sausage with Peppers and Onions (Healthy Style!)

When it comes to southern Italian food, this is a very traditional dish. It's usually made with delicious Italian pork sausage and regular pasta. It's not the kind of thing you want to eat when you're trying to eat light or just healthier. But when you substitute turkey sausage for the pork sausage and when you use whole wheat pasta instead of regular pasta, this dish can be very healthy. There's a lot of great whole wheat pastas out there that not only are high in fiber, but are high in protein. Barilla Plus pasta is very high in protein because it contains legumes - specifically, lentil and chickpea flours. Bell peppers are incredibly healthy - they are high in fiber and contain more Vitamin C than an orange.   

This dish can be served as an antipasti or a main course. It's a beautiful dish, piled on a platter.

Sausage with Peppers and Onions

for a printable recipe, click here

serves 6


  • 4 tablespoons olive oil
  • 1 pound sweet Italian turkey sausage
  • 1 red bell pepper, sliced into strips
  • 1 yellow bell pepper, sliced into strips
  • 1 large sweet onion, sliced
  • 3 cloves of garlic, minced
  • 1 teaspoon red pepper flakes
  • 1 cup chicken stock
  • 1 teaspoon oregano
  • 1 pound whole wheat pasta
  • Parmesan cheese, to serve 


In a large fry pan, brown the sausages in 2 tablespoons of the olive oil. Cook, turning the sausages, until they are about half cooked through. Remove and set aside.

Add the other 2 tablespoons of olive oil to the pan and add the onions and peppers for several minutes, stirring occasionally. Add the garlic, the red pepper flakes and the oregano.

Slice the sausage into 2 inch pieces and add to the vegetables. Pour the chicken stock into the pan and cover. Cook for 5 to 7 minutes. Take the lid off and cook for a few minutes more, until the sausage is cooked through. Season to taste with salt and pepper.

Meanwhile, boil the pasta until al dente. Drain and place on a large platter. Top with the sausage and peppers. Grate parmesan over and serve.

PrintView Printer Friendly Version

Reader Comments (14)

yummmmm!!! This looks amazing!

January 21, 2009 | Unregistered CommenterGaby

Looks good - very colorful. I'd like to pile all of that into a nice big warm homemade piece of bread! :)

January 21, 2009 | Unregistered CommenterKaren

Great as usual, duly noted and should be on our stove sometime soon.
By the way I want to say again how much I liked your artichoke post, your wonderful step by step photo guide to trimming those beautiful globes. I have just done a post on artichoke gratin (Marcella) and I have linked up to you so everyone can see your way with artichokes.

January 21, 2009 | Unregistered Commenterracheleats

healthy rulez

it's my only freakin option...

January 21, 2009 | Unregistered Commentercook eat FRET

This looks really delectable.

January 21, 2009 | Unregistered CommenterGeorge Schurr


This is something very much like a recipe in Lidia's Italy, and I have so been meaning to make it. Hooray for healthy pasta dishes!

January 21, 2009 | Unregistered Commentermelissa

Looks wonderful! I'd love to eat this any time. Haven't tried the Barilla plus, I will check it out.

January 21, 2009 | Unregistered CommenterKalyn

I make something similar and we eat it as a sandwich instead of with pasta.

January 22, 2009 | Unregistered CommenterThe Food Hunter

mmm.. I don't know how much "Italian" is this recipe...

January 22, 2009 | Unregistered CommenterFabio

Gaby: Thanks!
Karen: Good idea.
Rachel: I'll check it out!
CEF: I feel your pain!
George: Thank you.
Melissa: Love Lidia.
Kalyn: Barilla Plus is great.
Food Hunter: Sounds great.
Fabio: Penso che sia "Italian American"!

January 22, 2009 | Unregistered CommenterThe Italian Dish

I love turkey sausage, some brands more than others, and make this dish often. I don't usually serve it over pasta, but will next time. I like to add a little red wine to my veggies, too.

January 23, 2009 | Unregistered CommenterARLENE

Turkey sausage is quite good.Sometimes I even make my own, with fennel and red pepper. Less fat. I also keep Barilla stocked in my pantry and have been trying to eat more of it lately.
This is a great meal you have here Elaine!

January 24, 2009 | Unregistered CommenterProud Italian Cook

now I have the recipe for my next dinner, well if you don't mind....and of course you don't mind, if you really mind this you never has putt this recipe in your site, by the way, do you know someone in Viagra Online? a person named Shadow recommend this site.

June 27, 2011 | Unregistered CommenterDarth Aradi

I'm sure it looks really good. I'm going to prepare

February 18, 2019 | Unregistered CommenterEDVALDO BARROSO COSTA

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