Description
This Balsamic Smoked Sausage Pasta is a quick and delicious weeknight meal featuring smoky sausage, sweet red bell peppers, and a tangy balsamic vinegar reduction tossed with perfectly al dente pasta. Sautéed onions and garlic add depth of flavor while a splash of pasta water helps create a silky sauce that clings to every bite. Ready in just 30 minutes, this savory dish combines easy cooking techniques for a hearty and satisfying dinner.
Ingredients
Scale
Pasta
- 8 ounces uncooked pasta
Protein and Vegetables
- 1 pound smoked sausage, cut into rounds or smaller
- 1/2 medium onion, chopped
- 1 red bell pepper, chopped
- 1 clove garlic, minced
Liquids and Seasoning
- 2 tablespoons olive oil (divided)
- 1/4 cup balsamic vinegar
- Salt & pepper, to taste
Instructions
- Cook pasta: Bring a salted pot of water to a boil and cook the pasta al dente following the package directions. Once done, reserve some pasta water and drain the pasta.
- Brown the sausage: While 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 to 5 minutes, stirring occasionally to brown all sides evenly.
- Sauté onions: Add the chopped onions to the skillet with the sausage. Continue cooking and stirring occasionally until the onions start to brown lightly and the sausage pieces have a nice color. Adjust heat as needed to prevent burning.
- Add peppers and garlic: Stir in the chopped red bell peppers and minced garlic. Cook for about 1 minute, keeping the peppers slightly crunchy.
- Make balsamic reduction: Remove the sausage and vegetable mixture from the pan and set aside. Pour the balsamic vinegar into the hot pan and cook until it reduces by half, about 1 minute, scraping up any browned bits from the pan bottom.
- Combine sausage mixture and oil: Remove the pan from heat and add the remaining tablespoon of olive oil. Return the sausage and vegetable mixture to the pan and stir well.
- Toss with pasta: Add a splash (a couple tablespoons) of the reserved pasta water to the skillet. Add the drained pasta and toss everything together until well combined. Season with more salt and pepper to taste. Serve immediately.
Notes
- You can use any pasta shape you prefer, such as penne, rigatoni, or rotini.
- Adjust balsamic vinegar quantity to your taste preference for tanginess.
- For a spicier kick, add red pepper flakes when cooking the sausage.
- Reserve pasta water helps to create a silky sauce that coats the pasta evenly.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
