Sausage Pepperjack Pasta

It’s been a while since I did a recipe. Things have been busy. My sister got married, I joined a gym… I’ve mostly been eating salads. Tonight was different though. Tonight I was inspired by wanting to try this new chicken sausage I bought. I perused some recipes but didn’t really have the right ingredients so I just tried one of those “refrigerator dump” recipes. And it looked a little something like this:

So lets get on with how I made the magic happen.


1 chicken sausage (polish/kielbasa style), sliced about a half inch thick
Half bag of frozen mixed peppers*
Half a bag of frozen chopped onion*
1 can fire roasted diced tomatoes, undrained
1 tablespoon of garlic
1 cup of water
1 cup of shredded pepper jack cheese
2 tablespoons of butter
vegetable oil
*if you want to use fresh it was the equivalent of 2 peppers and a medium onion


First we cook the sausages. Take a saute pan and pour about a tablespoon or two of vegetable oil , on medium high heat. Throw in the sausages and cook on each side for about 2-3 minutes. Just make sure you watch it so that it doesn’t get too burned. Crispy is ok though (and in fact, delicious).

Once you take off the sausages (set them on a plate for the time being), start boiling the water for your pasta. While you’re waiting for it to boil, take the peppers and onion and put them in the saute pan you used the sausage for, for about 5-10 minutes, until the water starts boiling is a good amount of time.

Add in the pasta into your boiling water, and add the garlic, the can of tomatoes, and the cup of water. Then add the sausages back into the saute pan also, lower the stove to low heat and cover the sauce.

When the pasta is complete, drain it about put it back into the same pot. Add the butter and pepper jack cheese and stir until it’s melted. Then place the pasta in your dish and put the sauce/sausage on top of the pasta! Voila! All done. Enjoy!

Categories: Recipes, Sunday Dinner | 2 Comments

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2 thoughts on “Sausage Pepperjack Pasta

  1. Looks delicious! 🙂 This is very similar to a “jumbalaya” recipe my family uses. Same stuff, except you put the ingredients in a pot w/ a bottle of spicy V8 – then use rice as the starch. The rice soaks up the V8 and makes a nice sausage/pepper/tomato0ey yumminess! 🙂

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