Bold & Smoky Pepper Marsala Pasta

Bold & Smoky Pepper Marsala Pasta


My ‘Bold and Smoky Pepper Marsala Pasta’ is bound to become a family favorite! This delicious recipe was sponsored by Holland House cooking wines, a line of flavor-enhancing premium cooking wines. I use Marsala cooking wine to add a bold boost of flavor to the sauce, along with lots of smoky sausage and oven-roasted sweet red bell peppers, to create an unforgettable flavor combination.

Cooking wines are great for everyday meals! I’ve been using Holland House cooking wines since I started cooking. My mom always had this cooking wine in her pantry and now I love to use it in my kitchen, too. I love adding Marsala wine to my pasta dishes, chili and cold-weather stews. Try adding a few tablespoons of Marsala cooking wine to your stroganoff for an amazing boost of flavor! Explore all 5 flavors that Holland House has to offer on their website and Facebook page. For a coupon, visit

PREP TIME: 45 minutes
SERVINGS: 4 servings


2 large red bell peppers
Olive oil
Salt and black pepper
4 links (1lb) smoky sausage
1 large shallot, diced
4 garlic cloves, minced
1 teaspoon smoked paprika
½ teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon salt
1 cup Holland House ‘Marsala’ cooking wine
¼ cup tomato paste
½ cup heavy cream
½ cup grated parmesan cheese
½ pound penne pasta
Small bunch fresh basil


  1. Prepare the roasted red bell pepper.
    1. Preheat oven to 425F. Cut each red bell pepper into quarters, discarding the seeds and removing any white membrane.
    2. Arrange the peppers on a small baking dish. Drizzle generously with olive oil; season with salt and ground black pepper.
    3. Bake in preheated oven for about 15 minutes, until peppers are slightly charred and tender.
    4. Once peppers are done, dice the peppers into pea sized pieces.
  2. Prepare pasta according to package instructions. Keep warm.
  3. Meanwhile, prepare the sausage.
    1. Remove any casings, if needed, and slice sausage into small disks.
    2. Preheat a large, cast-iron pan over medium heat. Add the sliced sausage and brown all over.
    3. Remove the sausage from the pan and into a small bowl; set aside.
  4. Prepare the sauce.
    1. Into the same pan, add the diced shallot and garlic. Cook for a few minutes until tender.
    2. Add all of the spices and seasonings and tomato paste.
    3. Add Holland House ‘Marsala’ cooking wine. Cook the sauce for 5 minutes.
    4. Add the diced roasted red bell pepper. Return the sausage to the pan and mix all ingredients together, then bring to a simmer. Cook for 10 minutes, to allow flavor to develop.
    5. Add the heavy cream and parmesan cheese. Cook until cheese is completely melted.
  5. Once sauce has cooked, add the prepared pasta and toss to coat.
    1. Garnish the top with chopped basil and more parmesan cheese.

Watch my video recipe here!


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