I’ve been making this hearty one-skillet wonder for years, and it never fails to bring comfort and satisfaction to my dinner table. This recipe combines the smoky richness of sausage with the perfect balance of pasta and vegetables, all brought together in a savory tomato sauce. What I love most about this dish is how it transforms simple ingredients into a complete meal that’s both nutritious and delicious.
Perfect Timing
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4-6
Ingredients
The Basics
- 250g (2½ cups) elbow macaroni
- 200g (7 oz) smoked sausage
- 2 tablespoons (30ml) olive oil or vegetable oil
Fresh Vegetables
- 1 medium onion (150g / 5.3 oz)
- 1 small tomato (100g / 3.5 oz)
- ½ medium red bell pepper (75g / 2.6 oz)
- 3 cloves garlic (9g)
- 170g (1 cup) frozen corn and peas mix
Sauce and Seasonings
- 340g (1½ cups) tomato sauce
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- Sea salt to taste
- Freshly ground black pepper to taste
Step-by-Step Instructions
Preparing the Pasta
- Bring a large pot of generously salted water to a rolling boil.
- Add macaroni and cook according to package instructions until al dente (typically 8-10 minutes).
- Drain pasta in a colander, reserving ½ cup of pasta water for later use.
Preparing the Vegetables
- Dice onion into small, uniform pieces (about ¼ inch).
- Core and dice tomato into medium chunks.
- Cut red bell pepper into thin strips, then halve the strips.
- Mince garlic finely.
- Slice sausage into ¼-inch rounds.
Creating the Casserole
- Heat oil in a large, deep skillet over medium heat until shimmering.
- Add sliced sausage in a single layer and cook until golden brown, 3-4 minutes per side.
- Add diced onion and minced garlic to the skillet with the sausage.
- Sauté until onion becomes translucent and aromatic, about 3 minutes.
- Add red pepper strips and diced tomato to the mixture.
- Cook for 2-3 minutes, stirring occasionally, until vegetables begin to soften.
- Add frozen corn and peas, cooking for 2 minutes until heated through.
- Pour in tomato sauce and add seasonings (oregano, paprika, salt, and pepper).
- Bring to a gentle simmer, stirring occasionally.
- Add cooked macaroni to the skillet.
- Gently fold everything together until well combined and heated through.
- If needed, add reserved pasta water to achieve desired consistency.
Pro Tips
- Choose high-quality smoked sausage for the best flavor profile.
- Don’t overcook the pasta – it will continue to soften slightly in the sauce.
- Cut vegetables uniformly for even cooking.
- Keep some pasta water aside to adjust the sauce consistency if needed.
Variations
- Pasta: Try penne, rotini, or shells instead of macaroni
- Sausage: Experiment with different varieties (Polish, German, Italian)
- Vegetables: Add mushrooms, zucchini, or carrots
- Spice it up: Add red pepper flakes or cayenne for heat
Storage and Reheating
- Store in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet over medium heat, adding a splash of water if needed.
- Can be frozen for up to 2 months in a freezer-safe container.
Nutrition Information
Per serving (1/6 of recipe):
- Calories: 385
- Protein: 14g
- Carbohydrates: 52g
- Fiber: 4g
- Fat: 15g
- Sodium: 680mg
- Iron: 15% DV
- Vitamin C: 45% DV
- Vitamin A: 25% DV
This balanced meal provides a good mix of protein, complex carbohydrates, and vegetables, making it a complete dinner solution.
Make Ahead and Meal Prep
This dish is perfect for meal prep and actually tastes even better the next day as the flavors continue to develop. For best results when making ahead:
- Slightly undercook the pasta
- Store sauce and pasta separately if preparing more than a day ahead
- Reheat gently to maintain the texture of the vegetables
The versatility of this recipe makes it a perfect candidate for customization based on what you have on hand. Whether you’re feeding a family or meal prepping for the week, this hearty casserole delivers both comfort and convenience in every bite.
