Peppers and Italian sausage meat pasta

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3 to 4
Author Connie Veneracion


  • 2 to 3 tablespoons olive oil
  • 1/2 kilogram Italian sausage meat
  • 2 bell peppers diced
  • 2 plump tomatoes diced
  • 1 large onion diced
  • salt to taste
  • pepper
  • 1 cup pureed fresh tomatoes
  • pinch oregano
  • pinch sugar for balance
  • 150 grams pasta undercooked by about five minutes
  • chopped parsley to garnish
  • chiffonaded basil to garnish
  • grated Parmesan to garnish


  • Heat the olive oil in a pan.
  • Add the sausage meat and brown.
  • Throw in the bell peppers, diced tomatoes and onions. Sprinkle with salt and pepper. Cook, stirring occasionally, for a couple of minutes.
  • Pour in the tomato puree and sprinkle in the oregano. Stir. Taste. Add more salt and pepper, as needed, and a bit of sugar to balance the acidity of the tomatoes.
  • Bring to the boil, cover and simmer for about 10 minutes.
  • Add the pasta, stir and continue simmering, covered, for another five minutes or until the pasta is al dente and has soaked up most of the sauce.
  • Divide the cooked pasta among three to four bowls, sprinkle with parsley, basil and grated Parmesan. Serve immediately.