Sausage and Peppers One-Pot Pasta

Name: Sausage and Peppers One-Pot Pasta
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 4 to 6 servings
Ingredients: 2 tablespoons olive oil; 1 small red onion, thinly sliced; Salt; 2 large bell peppers, thinly sliced; 1 pound loose raw Italian sausage; 4 1/2 cups chicken broth; 1 pound shell pasta; 4 ounces sliced provolone cheese; 1/3 cup drained, chopped pickled peppers, such as cherry, banana or pepperoncini

By Sarah DiGregorio

Published Sept. 24, 2024

Sausage and Peppers One-Pot Pasta — Armando Rafael for The New York Times. Food Stylist: Simon Andrews.

Total Time: 40 minutes
Prep Time: 5 minutes
Cook Time: 35 minutes
Rating: 4(657)
Comments: Read comments

This one-pot pasta is inspired by New England-style sausage with peppers and onions, the kind sold outside Fenway Park: The soft, slightly charred vegetables sit in a tangle on a juicy grilled Italian sausage, served on a roll. Here, the onions and peppers get a quick, hot sauté to brown them. Use loose, raw Italian sausage (either sweet or hot), or use raw sausage in casings and squeeze the meat out of the casings and into the pot. The pickled peppers added at the end give a nice pop of tangy heat, but if you don’t have them in your pantry, just squeeze in the juice of half a lemon instead.

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Ingredients

Yield:4 to 6 servings

2tablespoons olive oil
1small red onion, thinly sliced
Salt
2large bell peppers, thinly sliced
1pound loose raw Italian sausage
4½cups chicken broth
1pound shell pasta
4ounces sliced provolone cheese
⅓cup drained, chopped pickled peppers, such as cherry, banana or pepperoncini

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Preparation

Step 1
Warm the oil in a large pot over high heat. Add the onion, season with salt, and cook, stirring occasionally, until softened and starting to brown, about 5 minutes. (Keep the heat high to get some color on the onion; you are not cooking them gently.) Add the peppers and cook, stirring occasionally, until just softened, about 2 minutes.
Step 2
Add the sausage, and cook, breaking the meat up into crumbles with a spatula, about 3 minutes. Stir in the broth, scraping the bottom of the pan. Add the pasta, stirring well. Cover the pot and bring to a boil (it will take about 5 minutes).
Step 3
Uncover the pot and turn down the heat if necessary to maintain a brisk simmer but not a full boil. Continue to simmer, stirring occasionally, until the broth is mostly absorbed and the pasta is tender, about 15 minutes. At first, you will not need to stir much, but as the liquid level gets lower, adjust the heat to medium or medium-high and stir often to prevent sticking on the bottom of the pot.
Step 4
Turn off the heat. Tear the provolone slices into the pot and add the pickled peppers. Stir to melt the cheese and serve.

Ratings

4 out of 5

657 user ratings

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Comments

Dan8 months ago

I'm a midwesterner, I have a very high tolerance for various slops and casseroles but I came straight here to tell you that this one is an absolute whiff. The pasta spends upwards of 15 minutes cooking, which incidentally isn't even enough to evaporate most of the broth. The result is a slurry of starch and peppers without much spice or flavor, bafflingly topped with sliced provolone cheese. It has shaken my faith in NYT Cooking at a conceptual level.

Julia8 months ago

I wish we'd caught the red flags in this recipe prior to trying it out. Having the pasta sit in water as it comes to a boil, and then continue cooking in that water for 15 minutes, is overkill. It'd cook the pasta to mush. But if you cut the heat before the pasta overcooks, you're left with way too much liquid in the mix, so it's a lose-lose. The provolone was puzzling; it did nothing to enhance the dish besides thickening the soupy consistency a bit. Overall this pasta was a bland, goopy bummer

Claudia R8 months ago

I made this tonight. Per Dan’s notes I used far less broth. I also added Italian Seasoning, garlic purée, parsley purée, and dried fennel to give it some flavor. Even with these edits, I don’t think this recipe works. It’s starchy and greasy. If I tried this again, I would cook and drain the pasta separately, same thing with the sausage, and then assemble the pasta, sausage, onion / pepper mixture, and cheese. It’s better to make sausage and pepper subs.

Tracey4 days ago

I wish I had read the reviews before making this recipe. It was so bland. I cannot believe this is a NYT recipe. The pasta-to-pepper and sausage ratio is too high; the flavor is lackluster, and it was just overall subpar. No, it is not reminiscent of sausage with peppers and onions sold outside of Fenway at all.

Katie4 weeks ago

This is a great comfort meal with a couple small tweaks. I just did 4cups chicken broth 1/4cu water (because I ran out of broth) and cooked closer to 11 minutes. Pasta was perfect consistency and not soupy. Added only 2oz provolone but did add a spoonful of crème fraiche. Yum!

Raisa1 month ago

I really liked this! Super easy, made 1/2 the recipe because it’s just me and my husband. Some tips: put the broth in HOT so it comes to a boil quickly. Check pasta at 9-10 minutes and see how much more time you need from there. Use good sharp provolone not the round slices you normally see from the deli you will need to adjust the amount. I also added black pepper and we used hot Italian sausages (my husband’s preferences) and would also do more of the onion/red pepper next time. Quick, easy, tasty.

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