Hearty Sausage and Pepper Penne Pasta with Sub Sandwiches for Lunch

This two-in-one recipe is a game-changer for busy weeknights. You’ll cook up a satisfying sausage and pepper penne pasta for dinner and the extra ingredients are perfectly portioned to become a delicious sub-style sandwich for lunch the next day. It’s an Italian-American power combo that works sausage and bell pepper into both meals, saving you time without sacrificing flavor.

The dinner features tender penne tossed in a creamy, savory sauce with sliced Italian sausage and sautéed peppers and onions, topped with Parmesan and scallions. For lunch, you’ll assemble a hearty sub with leftover sausage, veggies, Gouda cheese and a tangy mustard-mayo spread. It’s a meal prep dream that your coworkers will envy.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

18 ounce Italian Pork SausageView ingredient guideLike ingredientDislike ingredient

6 ounce Penne PastaView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Demi-GlaceView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

2 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

4 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

2 slice Gouda CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Adjust rack to top position and preheat oven to 400°F. Bring a large pot of salted water to a boil. Halve, peel and thinly slice the onion. Trim and thinly slice the scallions, separating whites and greens. Core and seed the bell pepper, then thinly slice. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the sausages and cook, turning, until browned all over, 4-6 minutes.
2. Transfer the sausages to a baking sheet. Bake until firm and cooked through, about 12 minutes. Once done, slice half the sausages (3 links) into thin rounds; leave the others whole for lunch. When the water boils, add the penne and cook until al dente, 9-11 minutes. Reserve 1 cup pasta water, then drain.
3. Meanwhile, heat a large drizzle of olive oil in the same pan over medium-high heat. Add the bell pepper, onion, scallion whites and half the Tuscan Heat Spice. Cook, tossing, until softened and lightly browned, 6-8 minutes. Transfer to a medium bowl and set aside.
4. Add the chicken demi-glace, remaining Tuscan Heat Spice and ½ cup reserved pasta water to the pan. Stir to combine and bring to a boil, then reduce heat to low. Stir in the sour cream and 1 tablespoon butter until melted. Season with salt and pepper. Add the cooked penne, sliced sausage and half the sautéed vegetables (reserve the rest for lunch). Toss to coat, adding more pasta water if needed for a loose sauce. Divide among plates, sprinkle with scallion greens and Parmesan and serve.
5. For the lunch subs: Slice the remaining sausages in half lengthwise and toss with the reserved vegetables. Roughly chop the parsley and stir into the sausage mixture. Divide between two containers and refrigerate overnight. Pack each lunch with a demi-baguette, a slice of Gouda and small packets of mayonnaise, mustard and hot sauce.
6. When ready to eat, split the baguettes lengthwise. Spread each with mayonnaise and mustard, then fill with the sausage and vegetable mixture. Drizzle with hot sauce to taste and top with a slice of Gouda. Microwave on high for 1-2 minutes until heated through and cheese melts. Cut in half and enjoy.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, any short pasta like rigatoni or fusilli works well in place of penne.

How should I store the lunch components?

Keep the sausage-veggie mixture, baguettes, cheese and condiments separate in the refrigerator. Assemble and heat just before eating.

Can I substitute the Tuscan Heat Spice?

If you don’t have it, use a mix of dried oregano, red pepper flakes and garlic powder.