Skillet Sausage Pasta

Servings 6 Serves


  • 4 cups elbow macaroni uncooked
  • 1/2 teaspoon olive oil
  • 1 1/2 pounds white mushrooms sliced
  • 1 large onion chopped
  • 1 large green bell pepper seeded, de-ribbed and chopped
  • 6 ounces ground Italian sausage
  • sea salt and freshly ground black pepper to taste
  • 1 14.5-oz. can diced tomatoes un-drained
  • 2 cups tomato sauce
  • 1 1/2 cups low fat cheddar cheese shredded


  • Cook macaroni according to package directions; drain and set aside.
  • Heat the oil in a large skillet with a tight-fitting lid over medium-high heat until hot.
  • Add mushrooms, onion and bell pepper; cook and stir until onions and mushrooms are nicely browned, about 10 minutes; remove from skillet.
  • Add sausage to the skillet; using a fork to crumble the meat, stir-fry until browned, about 5 minutes.
  • Drain fat and blot remaining grease with paper towels (this technique will save you a lot of fat grams NOT reflected in the nutritional info below).
  • Return mushroom mixture to the skillet. Stir in tomatoes, tomato sauce, and cooked macaroni. Bring mixture to a boil then reduce heat to medium-low and simmer for 10 minutes, stirring occasionally.
  • Sprinkle with shredded Cheddar cheese; cover and simmer until cheese melts, about 5 minutes.


NUTRITION per serving: 376 Calories; 13g Fat; 20g Protein; 48g Carbohydrate; 5g Dietary Fiber; 27mg Cholesterol; 918mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 3 1/2 Vegetable; 1 1/2 Fat. Points: 10
SERVING SUGGESTION: Serve a big spinach salad on the side.
VEGETARIAN: Skip the sausage OR use soy sausage instead of pork.
KOSHER: Use kosher sausage, if your market carries it; otherwise, use soy sausage instead of pork.
GLUTEN FREE: Make sure sausage, canned tomatoes, and tomato sauce are gluten-free. Use gluten-free pasta.
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