Grilled Sausage & Pepper Penne

50 4 servings, 1/4 recipe each
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(1) 1 Review
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4 servings, 1/4 recipe each

Grilling the sausages and peppers give this pasta a smoky quality that goes perfectly with the barbecue sauce and sun-dried tomato pesto.

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What You Need

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Make It

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  • Heat barbecue to medium-high heat.
  • Mix barbecue sauce and pesto until blended. Reserve 3/4 cup barbecue sauce mixture for later use.
  • Stir oregano into remaining barbecue sauce mixture; brush half onto peppers. Grill 3 to 4 min. on each side or until skins are charred and peppers are softened; cool. Meanwhile, brush remaining barbecue sauce mixture onto sausages; grill 10 min. or until done (160ºF), turning occasionally. Cool slightly.
  • Peel and discard skins from peppers. Cut peppers and sausages into bite-size pieces; place in large bowl. Add pasta, arugula and reserved barbecue sauce mixture; mix lightly. Sprinkle with cheese.

How to Easily Peel the Grilled Peppers

Place hot grilled peppers in bowl; cover with plastic wrap. Let stand 10 to 15 min. or until cool enough to handle; peel and discard skins.


For less heat, prepare recipe using mild Italian sausage links.


  • 4 servings, 1/4 recipe each

Nutritional Information

Serving Size 4 servings, 1/4 recipe each
Calories 620
% Daily Value
Total fat 27g
Saturated fat 9g
Cholesterol 45mg
Sodium 1400mg
Carbohydrate 68g
Dietary fibre 4g
Sugars 20g
Protein 24g
Vitamin A 30 %DV
Vitamin C 130 %DV
Calcium 15 %DV
Iron 30 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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