Gluten-Free Sausage & Peppers Pasta

This is a quick, weeknight meal that won't heat up your kitchen too much for summer!

Course Entree
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author Rachel


  • 8 oz dried Gluten-Free penne pasta
  • 12 oz Italian sausages thickly sliced
  • 2-4 Tbsp coconut oil
  • 2 medium sweet peppers red or yellow, cut into 3/4-inch pieces
  • 1/2 cup vegetable broth
  • 1/4 tsp coarsely ground black pepper
  • 1/8 cup dried parsley


  1. Cook pasta according to package directions. Drain; keep warm.
  2. Meanwhile, slice the sausages. In a large skillet, cook sausage and sweet pepper in coconut oil over medium-heat until sausage is brown; drain.
  3. Add the broth and black pepper to skillet. Bring to a boil then reduce heat.
  4. Simmer, uncovered, for about 5 minutes. Remove from heat.
  5. Pour over pasta; add parsley, and stir gently to coat.

Recipe Notes

Adapted from "Bow Ties with Sausage and Sweet Peppers" recipe in Better Homes and Garden, New Cookbook, 14th Edition.