Trader Joe's Sausage Pasta
Description
A flavor-packed one-pan Trader Joe's sausage pasta made with their hot Italian sausage, fresh bell pepper, organic marinara, and penne. Browning the sausage and softening the peppers in the rendered fat gives this 25-minute weeknight dinner the depth of something that took twice as long. Stovetop and air fryer methods both work.
Ingredients
- 1 tablespoon olive oil
- 1 pound Trader Joe's hot or sweet Italian sausage, casings removed if links
- 1 large bell pepper, diced (red or yellow preferred)
- 12 ounces penne rigate, or other short pasta
- 25 ounces Trader Joe's Organic Marinara
- 1 cup shredded mozzarella, parmesan, or Quattro Formaggio blend, for finishing
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon freshly cracked black pepper
- Optional: red pepper flakes, fresh basil or parsley for garnish
Instructions
- Boil pasta water. Bring a large pot of generously salted water to a boil. Keep it ready while you start the sausage.
- Brown the sausage. Heat the olive oil in a 12-inch deep skillet over medium-high heat. Add the sausage and break it into rough nickel-sized chunks. Don't stir for the first 3 minutes — let the bottom develop a deep brown crust. Then break it up further and cook another 4-5 minutes until no pink remains and the edges are deeply browned.
- Add the bell pepper. Push the sausage to one side of the pan and add the diced bell pepper. Cook in the rendered sausage fat for about 4 minutes, until the pepper is just-tender and starting to char at the edges.
- Cook the pasta. Add the pasta to the boiling water and cook 1 minute less than the package directs. Reserve ½ cup of pasta water before draining.
- Add the marinara. Pour the full jar of marinara into the skillet with the sausage and peppers. Stir to combine, scraping up any browned bits from the bottom of the pan. Reduce heat to medium-low and simmer 4-5 minutes.
- Combine. Add the drained pasta directly to the skillet and toss to coat. Add a splash of reserved pasta water if the sauce looks tight.
- Finish with cheese. Remove from heat. Scatter the cheese over the top and cover the skillet for 2 minutes to let it melt. For a golden top, slide the skillet under the broiler for 60-90 seconds — watch closely. Season with salt, pepper, and red pepper flakes to taste. Garnish with fresh basil or parsley and serve immediately.
Equipment
- 12-inch deep skillet (or large sauté pan)
- Large pot for pasta
- Wooden spoon or spatula
- Box grater (if shredding your own cheese)
- Air fryer (for the alternative method, optional)
Notes
- Air fryer method: Toss the sausage and bell pepper with 1 tablespoon olive oil. Air fry at 370°F for 8-10 minutes, shaking halfway, until the sausage reaches 160°F. Combine with cooked pasta and warmed marinara in a large bowl or saucepan; top with cheese.
- Sausage swap: Trader Joe's Italian Style Chicken Sausage works beautifully for a lighter version (saves about 90 calories per serving). Slice the pre-cooked links into coins and brown in step 2 for 4-5 minutes per side.
- Gluten-free: Substitute Trader Joe's Brown Rice Pasta or Banza chickpea pasta. Cook 1-2 minutes less than the package directs to avoid mushiness.
- Make it creamy: Stir in ¼ cup heavy cream with the marinara for a pink-sauce version.
- Storage: Refrigerate in an airtight container for up to 4 days, or freeze in individual portions for up to 3 months. Reheat on the stove with a splash of water.
- Doubling: Recipe doubles cleanly for a crowd. Use a 14-inch skillet or transfer to a Dutch oven for the simmer step.
Nutrition
Serving: 1ServingCalories: 584kcalCarbohydrates: 51gProtein: 24gFat: 31gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gCholesterol: 72mgSodium: 1428mgPotassium: 742mgFiber: 4gSugar: 7gVitamin A: 1494IUVitamin C: 45mgCalcium: 139mgIron: 3mg