Italian Sausages & Peppers with Fregola Sarda Pasta & Garlic-Parmesan Broccoli

Italian Sausages & Peppers

with Fregola Sarda Pasta & Garlic-Parmesan Broccoli

30 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

Sausage and peppers are a much-loved duo in Italian-American cuisine, with good reason: the sweetness of the sautéed peppers perfectly complements the richness of the sausage. We’re simmering our beef sausage with bell pepper (your colorful pepper may be green or purple, or even show some streaks of red!) and sweet peppers in a simple tomato sauce. A bed of pearl-shaped pasta soaks up some of the sauce’s delicious flavors.

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  • Nutrition
    PER SERVING
  • Calories
    830 Cals (est.)
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fresh
ingredients
Italian Sausages & Peppers with Fregola Sarda Pasta & Garlic-Parmesan Broccoli
Title
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Heat a medium saucepan of salted water to boiling on high. Heat a separate, small pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the bell pepper stem. Halve the pepper lengthwise, then remove and discard the ribs and seeds. Thinly slice the pepper lengthwise. Cut off and discard the sweet pepper stems. Quarter the peppers lengthwise, then remove and discard the ribs and seeds. Peel and thinly slice the onion. Cut off and discard the bottom ½ inch of the broccoli stem. Cut the broccoli into bite-sized florets. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Cut the sausages into ½-inch-thick rounds.

Cook the pasta:
2 Cook the pasta:

Add the pasta to the small pot of boiling water and cook 14 to 16 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly and return to the pot. Drizzle with olive oil and season with salt and pepper; stir to combine. Season with salt and pepper to taste.

Cook the sausages & vegetables:
3 Cook the sausages & vegetables:

While the pasta cooks, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sausages in a single layer and cook, without stirring, 2 to 3 minutes, or until browned. Add the bell pepper, sweet peppers, and onion; season with salt and pepper. Cook, stirring occasionally, 6 to 7 minutes, or until slightly softened. Add the tomato paste and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until dark red and fragrant. Add ½ cup of water (be careful, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly thickened and saucy. Turn off the heat and season with salt and pepper to taste.

Cook the broccoli:
4 Cook the broccoli:

While the sausages and vegetables cook, add the broccoli to the saucepan of boiling water. Cook 3 to 4 minutes, or until bright green and slightly softened. Turn off the heat. Drain thoroughly and rinse under cold water to stop the cooking process. Pat dry with paper towels, then return to the saucepan.

Dress the broccoli & plate your dish:
5 Dress the broccoli & plate your dish:

While the sausages and vegetables continue to cook, to the saucepan of cooked broccoli, add the vinegar, half the cheese, a drizzle of olive oil, and as much of the garlic paste as you’d like. Toss to combine; season with salt and pepper to taste. Transfer to a serving dish. Garnish with the remaining cheese. Divide the cooked pasta between 2 dishes. Top with the cooked sausages and peppers. Serve with the dressed broccoli on the side. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Heat a medium saucepan of salted water to boiling on high. Heat a separate, small pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the bell pepper stem. Halve the pepper lengthwise, then remove and discard the ribs and seeds. Thinly slice the pepper lengthwise. Cut off and discard the sweet pepper stems. Quarter the peppers lengthwise, then remove and discard the ribs and seeds. Peel and thinly slice the onion. Cut off and discard the bottom ½ inch of the broccoli stem. Cut the broccoli into bite-sized florets. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Cut the sausages into ½-inch-thick rounds.

2 Cook the pasta:

Add the pasta to the small pot of boiling water and cook 14 to 16 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly and return to the pot. Drizzle with olive oil and season with salt and pepper; stir to combine. Season with salt and pepper to taste.

Cook the sausages & vegetables:
3 Cook the sausages & vegetables:

While the pasta cooks, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sausages in a single layer and cook, without stirring, 2 to 3 minutes, or until browned. Add the bell pepper, sweet peppers, and onion; season with salt and pepper. Cook, stirring occasionally, 6 to 7 minutes, or until slightly softened. Add the tomato paste and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until dark red and fragrant. Add ½ cup of water (be careful, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly thickened and saucy. Turn off the heat and season with salt and pepper to taste.

4 Cook the broccoli:

While the sausages and vegetables cook, add the broccoli to the saucepan of boiling water. Cook 3 to 4 minutes, or until bright green and slightly softened. Turn off the heat. Drain thoroughly and rinse under cold water to stop the cooking process. Pat dry with paper towels, then return to the saucepan.

Cook the broccoli:
Dress the broccoli & plate your dish:
5 Dress the broccoli & plate your dish:

While the sausages and vegetables continue to cook, to the saucepan of cooked broccoli, add the vinegar, half the cheese, a drizzle of olive oil, and as much of the garlic paste as you’d like. Toss to combine; season with salt and pepper to taste. Transfer to a serving dish. Garnish with the remaining cheese. Divide the cooked pasta between 2 dishes. Top with the cooked sausages and peppers. Serve with the dressed broccoli on the side. Enjoy!

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