Sausage and Peppers Macaroni using Barilla Elbows

I was torn between making a pasta dish and making sausage and peppers, so I decided to combine them both! Check out my recipe for Sausage and Peppers Macaroni and let me know what you think.

-The Gluten-Free Gal’s Guide


  • 1 box Barilla Gluten Free Elbows
  • 1.5 lbs. Premio Sweet Italian Sausage (small chunks)
  • 2 large Red Bell Peppers (sliced into strips)
  • 2 large Green Bell Peppers (sliced into strips)
  • 1 medium Yellow Onion (chopped)
  • 2 tsp. Garlic (minced)
  • 28oz. Diced Tomatoes
  • 8 oz. Fresh Mozzarella Pearls (mini mozzarella balls)


  1. Prep the sausage- If using sausage in casing, cut the sausage into small chunks.  If using loose sausage meat, there is no need to do anything.  
  2. Coat the bottom of a large frying pan with oil, add the sausage, and cook over medium heat until browned.  Remove the sausage and set aside. 
  3. Add the peppers and onions into the same frying pan.  Cook over medium heat until the onions are translucent and the peppers soften. 
  4. Leaving the peppers and onions in the pan, add the garlic, diced tomatoes, and cooked sausage.  Simmer over a low heat.  
  5. Cook the macaroni/elbows according to the instructions on the packaging.  
  6. Once the macaroni/elbows are cooked and drained, plate andtop with sausage and peppers sauce. 
  7. Top with fresh mozzarella pearls. 
  8. Serve and enjoy!
Sausage and Peppers Macaroni