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Fire-Roasted Tomato & Hot Sausage n Beef Pasta


  • 1/2 jar of red roasted peppers sliced into strips
  • 2 tbsp. Extra Virgin Olive Oil EVOO 
  • 3/4 lb. bulk hot Italian sausage
  • 1/2 lb. ground beef lean
  • 1 small red onion chopped
  • 4 cloves garlic minced
  • 1 fresno chile pepper thinly sliced (can substitute a jalapeno pepper)
  • Salt and black pepper
  • tbsp. tomato paste
  • 1/2 cup red wine or beef stock
  • 2 cans 15 oz. each diced fire-roasted tomatoes
  • 1/2 cup beef stock
  • 12 oz box Ronzoni Smart Taste penne pasta
  • grated Parmesan-Romano cheese for serving


  • In a dutch oven, heat 2 tbsp. EVOO over medium-high heat. Add the sausage and beef and brown, crumbling the meat and cook for 7 to 8 minutes (until meat is cooked through).
  • Stir in the onion, garlic and hot pepper until softened; season with salt and pepper.
  • Stir in the tomato paste for 1 minute, then add the wine and reduce for 1 minute.
  • Add the tomatoes, beef red stock and bell peppers; simmer to thicken for about 15 - 20 minutes.
  • While the sauce is simmering, cook pasta according to package directions for al dente.
  • When pasta is done, measure out 1/2 cup of the pasta cooking water.
  • Drain the pasta and add to sauce along with the reserved cooking water.  Toss for 1 - 2 minutes to coat the pasta with the sauce.
  • Serve with grated Parmesan-Romano cheese.