Description
This Balsamic Smoked Sausage Pasta is a flavorful, hearty dish combining smoky sausage, vibrant red bell peppers, and tangy balsamic vinegar tossed with perfectly cooked pasta. With a balance of savory and slightly sweet notes, this easy one-pan meal comes together quickly for a satisfying weeknight dinner.
Ingredients
Scale
Ingredients
- 8 ounces uncooked pasta
- 2 tablespoons olive oil (divided)
- 1 pound smoked sausage, cut into rounds or smaller pieces
- 1/2 medium onion, chopped
- 1 clove garlic, minced
- 1 red bell pepper, chopped
- 1/4 cup balsamic vinegar
- Salt and pepper, to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package instructions. Reserve some pasta water before draining.
- Brown the sausage: While the pasta cooks, heat 1 tablespoon of olive oil in a deep skillet over medium-high heat. Add the smoked sausage pieces and cook for 4-5 minutes, stirring occasionally to brown all sides.
- Sauté onions: Add the chopped onions into the skillet with the sausage. Continue to cook, stirring occasionally, until the onions become lightly browned and the sausage develops a nice color. Reduce heat if necessary to prevent burning.
- Add peppers and garlic: Stir in the chopped red bell pepper and minced garlic. Cook for about one minute, keeping the red pepper slightly crisp for texture.
- Reduce balsamic vinegar: Remove the sausage-vegetable mixture from the pan and set aside. Pour the balsamic vinegar into the hot pan and cook until it reduces by half, about one minute, scraping up any browned bits from the bottom.
- Combine with olive oil and sausage mixture: Remove the pan from heat and stir in the remaining 1 tablespoon of olive oil. Return the sausage and vegetable mixture to the pan and mix well.
- Finish pasta and serve: Add a few tablespoons of reserved pasta water to the skillet. Drain the pasta and add it to the pan. Toss everything together to coat the pasta evenly. Season with salt and pepper as needed and serve immediately.
Notes
- Use a pasta shape that holds sauce well, such as penne or rigatoni.
- For extra flavor, try adding a pinch of red pepper flakes when cooking garlic and peppers.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or in the microwave.
- To make this dish gluten-free, substitute with your preferred gluten-free pasta.
