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One-Pan Sausage & Pepper Pasta

One-Pan Sausage & Pepper Pasta

By Traeger Kitchen

Dinner doesn’t get any easier than this cheesy one-pan pasta-bake flavored with sausage and peppers. Use leftover grilled sausage or look for precooked sausage at the supermarket.

Prep Time

10 Min

Cook Time

50 Min

Pellets

Apple

Ingredients

This recipe serves:

4

Units of Measurement:
main
1 16-oz package penne
3 Cup low sodium chicken broth
2 1/2 Cup homemade or store bought marinara (from a 24-oz jar)
1 Cup chopped, cooked Italian sausage
1/2 Cup diced roasted peppers (jarred is fine)
1 Tablespoon extra-virgin olive oil
1 Tablespoon fresh chopped parsley or 1 tsp dried
Crushed red pepper flakes (optional)
8 Ounce mozzarella cheese, shredded (about 2 cups)
This recipe serves:

4

Units of Measurement:
main
1 16-oz package penne
3 Cup low sodium chicken broth
2 1/2 Cup homemade or store bought marinara (from a 24-oz jar)
1 Cup chopped, cooked Italian sausage
1/2 Cup diced roasted peppers (jarred is fine)
1 Tablespoon extra-virgin olive oil
1 Tablespoon fresh chopped parsley or 1 tsp dried
Crushed red pepper flakes (optional)
8 Ounce mozzarella cheese, shredded (about 2 cups)

Steps

  • 1

    Preheat a Traeger Grill to 400°F; this will take at least 15 minutes.

  • 2

    Put the pasta into either a deep 12x10-inch disposable foil pan (sometimes called a half pan) or a 9x13-inch baking dish. Add the chicken broth, marinara, sausage, peppers, oil, half the parsley, and a pinch of pepper flakes, if desired. Stir well to combine and disperse the ingredients evenly.

  • 3

    Cover the pan tightly with foil, place it directly on the grill grates, and cook the pasta for 25 minutes.

    400 ˚F / 204 ˚C

    00:25

  • 4

    Remove the foil, carefully stir. Sprinkle the cheese and the remaining parsley over the pasta. Cook until the pasta is tender, about another 25 minutes. (Before removing the pan from the grill, try one of the penne and if too chewy, continue cooking for another 5 minutes or so.)

    400 ˚F / 204 ˚C

    00:25

  • 5

    Serve topped with more parsley, if you like. Enjoy!

My Notes


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