After three runs at my stove, I finally nailed the balance of spicy sausage, sweet peppers, and al dente pasta in this Sausage and Peppers Pasta. The sizzling aroma of garlic and sausage had me tweaking heat levels on attempt two, while a last-minute splash of broth on trial three brightened everything. This recipe feels like a warm hug—just the kind of comfort food that fills kitchen with chatter. Craving more creamy pasta? Try our Creamy Cajun Chicken Spaghetti for another twist.
About Sausage and Peppers Pasta
This dish is a spin on an Italian-American classic—meaty sausages mingle with sweet bell peppers in a simple tomato sauce, then get tossed with your favorite pasta. I tested it in winter’s chill and again on a humid summer evening, and it delivers year-round. Budget-friendly and forgiving, it’s a weekday lifesaver that feels special enough for weekends.
- Quick prep and cook—ready in about 30 minutes.
- Cost-effective pantry staples and fresh produce.
- Appeals to both kids and adults with cozy, familiar flavors.
- Rooted in Italian-American comfort with a hint of spice.
Key Ingredients & Their Roles
- Italian Sausage (1 lb): Main protein—use sweet or hot. Tip: remove casings for even browning.
- Pasta (12 oz): Carriers the sauce—penne or rigatoni works best to trap chunks.
- Bell Peppers (3 medium): Add sweetness and color. Swap one pepper for poblano for milder heat.
- Tomatoes (14.5 oz can): Base of the sauce—diced or crushed both work; crushed yields a smoother texture.
- Chicken Broth (½ cup): Builds flavor and thins sauce—vegetable broth is a fine substitute.
How to Make Sausage and Peppers Pasta
- Cook the pasta: Bring a large pot of well-salted water to a rolling boil. Add 12 oz pasta and cook until al dente, about 8–10 minutes. Drain, reserve ½ cup pasta water.
- Brown the sausage: While pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high. Add 1 lb Italian sausage, break up with a spoon, and cook until golden-brown, about 5 minutes.
- Sauté veggies: Stir in 1 sliced onion and 3 sliced bell peppers. Sauté until edges char slightly and soften, about 5 minutes. Add 2 cloves minced garlic, 1 tsp dried oregano, and ½ tsp red pepper flakes; cook until fragrant, about 1 minute.
- Build the sauce: Pour in a 14.5-oz can diced tomatoes (with juices) and ½ cup chicken broth. Simmer gently until sauce thickens slightly, about 8 minutes.
- Toss everything: Add drained pasta and reserved pasta water to skillet. Stir to coat and heat through, about 2 minutes. Season with salt and pepper to taste.
- Finish and serve: Remove from heat, stir in ¼ cup chopped fresh basil. Serve topped with ¼ cup grated Parmesan cheese.
Pro Tips & Troubleshooting
- First test: peppers stayed too firm—lower heat and cover skillet to steam briefly for even tenderness.
- Avoid watery sauce: drain excess liquid from canned tomatoes if you prefer thicker coating.
- Flavor twist: swap oregano for fresh thyme and finish with a squeeze of lemon for brightness.
- Easy scaling: double the ingredients in a wider pan; halve by using 6 oz pasta and 8 oz sausage.
Storage & Make-Ahead Guide
Store leftovers in an airtight container in the fridge for up to 3 days. For longer keeping, freeze in a freezer-safe bag for up to 2 months. Reheat gently in a skillet over medium-low heat with a splash of water or broth, about 4 minutes, stirring—that revived the saucy texture perfectly in my freeze-test.
Serving Suggestions
Pair this Sausage and Peppers Pasta with a crisp green salad or a side of Italian Herbs and Cheese Bread for dunking. A glass of light red wine or sparkling water with lemon rounds out the meal.
Frequently Asked Questions
- Can I make this gluten-free? Yes—use your favorite gluten-free pasta and confirm broth is GF.
- What’s the best sausage to use? Sweet Italian balances acidity; hot sausage amps up the spice.
- How do I prevent sausage from sticking? Ensure the pan is hot before adding oil, then let the sausage brown without crowding.
- Can I prep this ahead? Chop peppers and onion up to a day ahead and refrigerate in a sealed container.
- Is this dish freezer-friendly? Yes—cool completely, then freeze in single portions for easy weeknight meals.
Final Thoughts
My favorite way to enjoy this Sausage and Peppers Pasta is with an extra sprinkle of fresh basil right at the table—those herb oils release a final burst of aroma. Give it a try and drop a comment to let me know how your kitchen adventure went!
More Recipes You’ll Love
- One-Pot Smoked Sausage Pasta – echoes the bold sausage flavors in a simplified one-pot meal
- Cheesy Tortellini and Sausage Bake – combines sausage with pasta & cheese for a comforting bake
- How to Make Carbone Spicy Rigatoni – offers another spicy, meat-based pasta adventure
- Creamy Cajun Chicken Spaghetti with Garlic Mozzarella Sauce – packs a creamy sauce and protein for a rich pasta twist
Sausage and Peppers Pasta
Ingredients
Main Ingredients
- 1 lb Italian sausage casings removed
- 12 oz pasta penne or rigatoni
Vegetables & Aromatics
- 3 bell peppers sliced
- 1 onion sliced
- 2 cloves garlic minced
Sauce & Seasoning
- 14.5 oz diced tomatoes with juices
- 0.5 cup chicken broth
- 1 tsp dried oregano
- 0.5 tsp red pepper flakes
- salt and pepper to taste
To Finish
- 0.25 cup fresh basil chopped
- 0.25 cup Parmesan cheese grated
Instructions
Cook Pasta
- Bring a large pot of well-salted water to a rolling boil. Add pasta and cook until al dente, about 8–10 minutes. Drain, reserving ½ cup pasta water.
Prepare Sausage & Veggies
- Heat olive oil in a large skillet over medium-high heat. Add sausage and cook, breaking apart, until golden-brown, about 5 minutes.
- Add sliced onion and bell peppers. Sauté until softened and slightly charred, about 5 minutes. Stir in garlic, oregano, and red pepper flakes; cook until fragrant, about 1 minute.
Build & Combine
- Pour in diced tomatoes with juices and chicken broth. Simmer until sauce thickens, about 8 minutes.
- Stir in cooked pasta and reserved pasta water. Cook for 2 more minutes to meld flavors.
- Remove from heat and fold in fresh basil. Season with salt and pepper to taste. Top with Parmesan before serving.