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Sausage, Pepper and Balsamic Pasta

Sausage, Pepper and Balsamic Pasta

A quick and tasty pasta dish you can whip up in the time it takes pasta to cook? Continue reading! For this dish, don't forget to reserve a little bit of the pasta water before draining. It will help create a luscious sauce and coat the pasta, thanks to the starch from the pasta that's released in the water as it cooks. 


2 cups pasta, quinoa & brown rice fusilli, fresh city jar

2 teaspoons olive oil, ev bioharvest

2 pork sausage, mild italian

1 pepper, red bell

1 large shallots

2 cloves garlic

2 tablespoons vinegar, balsamic with honey

2 cups arugula, baby 142g

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  • 2 cups Quinoa & Brown Rice Fusilli (or any short cut pasta you prefer)
  • 2 teaspoons olive oil
  • 2 HB mild Italian pork sausages, thawed and cut into medallions (Or use Vegan Gusta Italiana Sausages to make this meal vegetarian)
  • 1 red pepper, halved, seeded and thinly sliced
  • 1 large shallot or 2 small ones, sliced 
  • Pinch each salt and pepper
  • 2 garlic cloves, grated or pressed
  • 2 tbsp Acropolis balsamic vinegar with honey, plus extra for serving
  • 2 cups lightly packaged arugula 


  1. In large saucepan of salted boiling water, cook pasta according to package directions, reserving 1/2 cup of pasta water before draining. 
  2. While the pasta is cooking, in large nonstick skillet over medium high heat, heat the oil. Add in the sausage. Cook without stirring, until the sausage starts to brown, about 3 minutes. Flip sausage and add in peppers, shallots, salt and pepper. Cook, stirring from time to time, until peppers start to soften and sausage is just about cooked through, about 5 minutes.
  3. Add in garlic, stirring until fragrant, about 1 minute. 
  4. Add in Acropolis Balsamic Vinegar with Honey, stirring until well mixed. Stir in pasta until coated through, adding reserved pasta water, a little at a time if needed, to help loosen the sauce.
  5. Remove from the heat and stir in arugula. Taste and adjust seasoning as needed with salt and pepper. Transfer to a serving bowl and drizzle with a little extra Acropolis Balsamic Vinegar with Honey. Serve immediately.