Linguine with Red Capsicum and Italian Sausage

    35 mins

    A quick pan-fried pasta of Italian sausage with red capsicum, onion, garlic and wine makes a terrific meal when tossed with linguine and a grating of Parmesan cheese. A quick and satisfying midweek meal!

    150 people made this

    Serves: 4 

    • 1/2, 500g packet linguine pasta
    • 250g any Italian-style sausage, sliced
    • 2 red capsicums, chopped
    • 1 onion, chopped
    • 1 clove garlic, crushed
    • 250ml (1 cup) dry white wine
    • 1/2 cup finely grated Parmesan cheese

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Cook pasta according to packet instructions. Drain and set aside.
    2. While the pasta is cooking, prepare the sauce. Fry sliced sausages in a heavy frying pan over medium high heat until light brown.
    3. Add capsicum, onion and garlic;. Continue to cook further 5 minutes. Add the wine and simmer until liquid is slightly reduced and vegetables are tender, about 6 minutes.
    4. Drain pasta and add to the pan. Toss together using 2 spoons until heated through. Add the cheese and serve.

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    Reviews and ratings
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    Reviews in English (122)


    This was a fantastic meal with a few minor adjustments. I look at recipes as guidelines...not the rules! Instead of 2 red peppers, I used 1 green and 1 red bell pepper and added approx. 2oz of chopped Pancetta for more of an Italian flare. I love GARLIC!! We used 4 garlic cloves. Instead of cooking wine, I substitued 1 cup of Pinot Grigio wine. Lastly, I used approx. 1/2 cup freshley shredded Parmesan and topped with fresh basil and additional parmesan cheese. I will definitely be making this again...SOON!!  -  06 Mar 2007  (Review from Allrecipes US | Canada)


    This was ok. It was quick and easy. Iwould not make it again it was on the bland side.  -  12 Dec 2000  (Review from Allrecipes US | Canada)


    Delicious! I made it with 3 green bell peppers, 3 cloves of garlic, and 3 links of chicken sausages. I used one onion and 16 oz of linquine and it was perfect!  -  08 Dec 2006  (Review from Allrecipes US | Canada)