Thrown together one night by Sheryl Ellinwood, co-author of Three Plates at the Table, this lively pasta dish uses the Tofurkey brand of Italian sausage, which is so close in taste and texture to unhealthy meat sausage that Sheryl says you won’t miss a thing!

Three Pepper Pasta

serves 4

Level 1-2-3


16 oz whole wheat penne pasta

1 TBSP grapeseed oil

1 yellow bell pepper

1 red bell pepper

1 orange bell pepper ( do not use green bell peppers—use more red peppers if yellow or orange are not available)

1 yellow onion

1/2 cup dry red wine

8 garlic cloves, minced

2 TSP fennel seeds, crushed (fennel mimicks the taste of sausage)

1 14 oz pkg Tofurkey brand Italian sausage, sliced in 1/4 inch thick rounds

1 1/2 TSP Celtic sea salt

1/2 TSP black pepper

1/4 – 1/2 TSP crushed red pepper ( depending on your heat tolerance)

1/2 cup water

3 TBSP tomato paste

2 14 oz cans petite diced tomatoes

1 1/2 TSP dried basil

1 TSP dried oregano

6 drops liquid smoke, Colgin brand

Dash stevia (optional)


Thinly slice the peppers and onions (a little less than 1/4 inch thick). Cut into pieces no longer than 1 1/2 inch.

Heat the oil in a large pan and saute the onions and peppers together for about 10 minutes. Add the garlic and red wine and saute another 1-2 minutes.

Add all the remaining ingredients except the sausage and pasta. Simmer uncovered for 10 minutes. Add the sausage and simmer another 15-20 minutes while the pasta is cooking.

Bring a large pot of salted water to a boil. Add the pasta and cook until el dente, about 9-11 minutes. Drain when done.

Serve the three pepper sauce over the pasta along with a fresh salad of mixed greens.

*Recipe and image courtesy of Sheryl Ellinwood, co-author of Three Plates at the Table.*