This is a great mid-week meal and provides a little extra for lunch the next day or an after school snack. I made my own sauce, but there are good jarred sauces on the market that can save you a little time.You can always doctor these store-bought sauces up with fresh or dry herbs, a little minced garlic, a chopped tomato and chopped fresh herbs to take it up a notch and feel like homemade.

Makes 6 servings


  • 2 T extra-virgin olive oil
  • 1 lb smoked andouille or sweet Italian sausage, sliced in rounds
  • 1 onion, chopped
  • 1 organic red bell pepper, diced
  • 1 8 oz jar of roasted red peppers, chopped
  • 4 T fresh garlic, minced
  • 4 C organic canned diced tomatoes (with juices)
  • 8 oz organic tomato paste
  • 1/4 C dry white wine
  • 1/3 C heavy cream
  • 1/4 C organic Italian parsley, chopped (more for garnish)
  • 1/4 C organic fresh basil, chopped (more for garnish)
  • 1/2 tsp cracked black pepper
  • 1/2 C grated Asiago or Parmigiano-Reggiano (more for topping pasta at service)
  • 1 lb ziti pasta (or penne pasta)

In a medium sauce pan on medium high heat, add sausage and cook for about 5 minutes. Remove sausage with a slotted spoon. Reduce heat to medium and add onion and garlic back into pan drippings and cook for 4 minutes. Add bell pepper, roasted pepper and cook for another 4 to 5 minutes. Add in tomatoes, paste and white wine, cover and cook for about 10 minutes. After about 10 minutes, add sausage, parsley, basil and grated asiago and turn heat down to low while you cook pasta. Cook pasta according to directions. Drain and add directly into sauce. To serve, plate in pasta bowls. Garnish with additional parsley and basil and extra grated cheese if so desired.






Vegetarian option would be to make this dish without the sausage and add in red chili flakes if you want to spice it up a bit