Sausage Peppers Pasta (Printable)

A filling dish blending sausage, bell peppers, onions, and pasta in a flavorful tomato sauce.

# What You Need:

→ Meats

01 - 1 lb Italian sausage (mild or spicy), casings removed

→ Vegetables

02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 green bell pepper, sliced
05 - 1 large onion, thinly sliced
06 - 3 cloves garlic, minced

→ Pasta

07 - 12 oz penne or rigatoni pasta

→ Sauce & Seasonings

08 - 1 can (14 oz) crushed tomatoes
09 - 2 tbsp tomato paste
10 - 1 tsp dried oregano
11 - 1/2 tsp dried basil
12 - 1/2 tsp crushed red pepper flakes (optional)
13 - Salt and black pepper, to taste

→ Others

14 - 2 tbsp olive oil
15 - 1/4 cup fresh parsley, chopped (for garnish)
16 - Grated Parmesan cheese, for serving

# How to Make It:

01 - Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain, reserving 1/2 cup pasta water, and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add sausage, breaking it apart with a spoon, and cook until browned and thoroughly cooked, about 5-7 minutes. Transfer to a plate.
03 - In the same skillet, add sliced bell peppers and onion. Sauté for 5-6 minutes until softened and lightly caramelized.
04 - Stir in minced garlic and cook for 1 minute until fragrant.
05 - Incorporate tomato paste, crushed tomatoes, oregano, basil, and red pepper flakes. Season with salt and black pepper. Simmer for 5 minutes.
06 - Return cooked sausage to the skillet, mixing well. Simmer together for 3-4 minutes, adding reserved pasta water if sauce is too thick.
07 - Add drained pasta to the skillet and toss to coat evenly. Heat through for 1-2 minutes.
08 - Serve topped with chopped fresh parsley and grated Parmesan cheese.

# Expert Advice:

01 -
  • It comes together in under an hour with textures and flavors that taste like you spent all day cooking.
  • The peppers become soft and slightly sweet, balancing the savory sausage in a way that just works.
  • Everything finishes in one pan, which means less cleanup and more time enjoying what you made.
02 -
  • Don't skip browning the sausage properly; that golden crust is where the flavor lives, and it won't happen if you rush it or crowd the pan.
  • Reserve that pasta water before you drain. A splash or two at the end makes the sauce silky instead of thick and pasty.
  • Cook the peppers and onions low and slow. They need time to soften and caramelize, not just stay crunchy.
03 -
  • If you're cooking for people with different spice preferences, add the red pepper flakes to individual bowls instead of the whole pot, so everyone controls their own heat level.
  • The sauce actually tastes better the next day after the flavors have settled, so this is excellent for meal prep and leftovers.
Go Back