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Sausage & Pepper Stew

Scott Phillips

Servings: four.

Push the pasta down into the soup to keep it submerged rather than adding more water, which would dilute the stew’s flavor.


  • 3 Tbs. extra-virgin olive oil
  • 1-1/4 lb. hot Italian sausages
  • 1 medium onion, thinly sliced
  • 4 large cloves garlic, finely chopped
  • 3 green bell peppers, cored, seeded, and cut into thin strips
  • 28-oz. can tomatoes, drained and chopped
  • 2 cups water
  • 3/4 cup uncooked small pasta, such as tubetti, ditali, or shells
  • Kosher salt and freshly ground black pepper
  • 5 sprigs fresh basil and 5 sprigs fresh mint, tied together in a bouquet garni

Nutritional Information

  • Calories (kcal) : 750
  • Fat Calories (kcal): 500
  • Fat (g): 56
  • Saturated Fat (g): 18
  • Polyunsaturated Fat (g): 7
  • Monounsaturated Fat (g): 28
  • Cholesterol (mg): 110
  • Sodium (mg): 1600
  • Carbohydrates (g): 39
  • Fiber (g): 7
  • Protein (g): 27


  • In a large skillet with a lid, heat the olive oil over medium-high heat. Add the sausages and onion; cook, turning the sausages to brown all sides, until the onions are just tender, about 8 minutes. Add the garlic and bell peppers and cook another couple of minutes. Add the tomatoes, water, pasta, basil, mint, salt, and pepper (make sure the pasta is submerged). Raise the heat to high and cook until the liquid starts to boil. Turn the heat to medium-low, cover, and simmer until the sausages feel firm and the pasta is tender, about 25 minutes. Cut the sausages into slices or leave whole for serving.


Rate or Review

Reviews (5 reviews)

  • StephenPEmery | 02/07/2021

    This dish has been "on rotation" in our house since it was first published in 1999. Consistently flavorful and satisfying.

  • grlup | 01/29/2015

    Very good and easy to fix. I knew we would have leftovers so I cooked the pasta separate and adjusted the recipe by reducing the water by one cup. I don't like soggy pasta so better to cook it separately and not have it sitting in the leftover stew. Worked perfectly. Like another noter suggests, be sure to have some good bread to go with this.

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