Photo of Italian sausage and pepper pasta by WW

Italian sausage and pepper pasta

3 - 6
PersonalPoints™ per serving
Total Time
40 min
15 min
25 min
Spicy sausage, red wine and fire-roasted tomatoes combine to create a ragout-like sauce. Truly hearty and satisfying.


Uncooked turkey sausage(s)

½ pound(s), Italian-style, casings removed

Olive oil

2 tsp(s), extra-virgin

Yellow pepper(s)

2 medium, cut into 2-inch long thin strips

Uncooked onion(s)

1 medium, thinly sliced

Red wine

4 fl oz

Minced garlic

1½ tbsp(s)

Canned crushed tomatoes

28 oz, fire-roasted recommended

Crushed red pepper flakes

½ tsp(s), or less to taste

Table salt

¼ tsp(s)

Uncooked whole wheat pasta

8 oz, fusilli

Fresh basil

cup(s), fresh, chopped


  1. Bring a large pot of lightly salted water to a boil.
  2. Meanwhile, to make sauce, in a large nonstick skillet over medium-high heat, cook sausage, stirring and breaking up meat with back of a wooden spoon, until cooked through, about 3 to 5 minutes; remove to a plate.
  3. Heat oil in same skillet. Add yellow peppers and onion; cook, stirring frequently, until vegetables are lightly coloured and crisp-tender, about 5 minutes.
  4. Add wine and garlic; cook until most of liquid evaporates, about 1 minute. Add tomatoes, crushed red pepper, salt and browned sausage; bring to a boil. Reduce heat to medium-low, cover and simmer until vegetables are tender and sausage is cooked through, about 10 minutes.
  5. While sauce simmers, add pasta to boiling water and cook according to package instructions. Drain pasta; return to pot. Add sauce and basil; toss to mix and coat. Yields about 1 1/3 cups per serving.


The sauce is also good spooned over rice. For a nice flavour boost, toss in some fennel seeds (might affect Points values).