Sausage Pepper Pasta Recipe

Sausage Pepper Pasta is the kind of weeknight comfort food that tastes like you fussed all afternoon, but comes together so quickly you’ll wonder why you ever made anything else. Achingly tender penne is tossed in a vibrant tangle of sautéed sausage, sweet peppers, and onions—all wrapped up in a tomato-rich sauce that’s punchy with Italian herbs and finished with melty parmesan. It’s a dish that feels like home, no matter where you are.

Ingredients You’ll Need

You only need a handful of simple, honest ingredients to build incredible flavor in Sausage Pepper Pasta. Each one brings something important to the table, from the sturdy penne that catches the sauce to the vivid peppers and herby, savory sausage.

• Penne pasta: Its nooks and ridges hold onto the sauce and sausage crumbles so you get flavor in every forkful.
• Salt for water: Salting your pasta water is the first step to great flavor—don’t skip this!
• Ground Italian sausage: Choose sweet or spicy based on your mood; it’s the backbone of all that savory, aromatic goodness.
• Red and yellow bell peppers: Sliced fresh, these add iconic color, juicy crunch, and a sweet undertone that balances the sausage.
• Onion: Diced and sautéed until soft, it builds a sweet, aromatic foundation for the sauce.
• Diced tomatoes (canned): Quick and convenient, they meld into a chunky, rustic sauce while simmering.
• Italian seasoning: A medley of dried herbs that wraps the dish in classic Italian aromas—don’t skimp for maximum flavor.
• Parmesan cheese: A final generous handful brings nutty, salty richness to the finished pasta.

Variations

Sausage Pepper Pasta is deliciously forgiving—don’t be afraid to riff on the original! You can swap the sausage, play with veggies, or make it lighter or heartier depending on what you have or crave. Here are some ideas to nudge you in a creative direction.

• Go Spicy: Try hot Italian sausage and add a pinch of crushed red pepper for a spicy kick.
• Make it Creamy: Stir in a splash of heavy cream or a scoop of ricotta just before serving for a silky, indulgent sauce.
• Veggie Boost: Fold in spinach, kale, or sliced mushrooms during the last few minutes for extra greens and texture.
• Gluten-Free Swap: Use your favorite gluten-free pasta—this recipe is just as satisfying when made with chickpea or brown rice penne.

How to Make Sausage Pepper Pasta

Step 1: Cook the Pasta

Bring a large pot of water to a rapid boil, add a generous pinch of salt, then toss in the penne. Cook until just al dente—it should have a little bite. Before you drain it, reserve about a cup of the starchy pasta water; this is your secret to silky-smooth sauce later!

Step 2: Brown the Sausage

While the pasta cooks, set a large skillet over medium-high heat, crumble in the Italian sausage, and cook for about six minutes until most of the pink is gone. Don’t be shy about draining off any extra fat to keep things light but flavorful.

Step 3: Sauté the Onions

Add the diced onions to the same skillet with the sausage and let them cook for 2–3 minutes until slightly softened and beginning to turn translucent. This step gently caramelizes the onions, drawing out their sweetness and building the flavor base for your sauce.

Step 4: Add Peppers, Tomatoes, and Seasoning

Toss in the sliced red and yellow bell peppers, both cans of diced tomatoes (with their juice), and sprinkle the Italian seasoning over everything. Cook for 8 to 10 minutes, stirring occasionally, until the peppers have softened and the sauce is bubbling away happily.

Step 5: Combine Everything and Serve

Once the pasta is drained, return it to the pot, then pour in the sausage and pepper mixture. Stir well so the sauce and toppings are distributed everywhere. If it feels a little dry or the sauce needs loosening, add some reserved pasta water a splash at a time until it’s just right. Pile into bowls, top generously with parmesan cheese, and serve immediately!

How to Serve Sausage Pepper Pasta

Garnishes

Scatter plenty of freshly grated parmesan over the top—never too much in my book! If you want to add a little flair, try a handful of chopped fresh basil or parsley for color and a zingy, herbal edge that really brightens each bite.

Side Dishes

I love serving Sausage Pepper Pasta with a simple green salad dressed in a sharp vinaigrette to balance the richness, and a basket of warm crusty bread or garlic knots for good measure. Roasted broccoli or broccolini also make a cheerful, no-fuss side—just pop them in the oven while the pasta bubbles away.

Creative Ways to Present

This is a showstopper when spooned into a big, family-style serving bowl (perfect for the center of a table!). For something a bit more special, twirl the pasta into individual nests, sprinkle with extra parmesan, and top each portion with a vibrant tangle of peppers and sausage. Or, serve in shallow pasta bowls for a cozy, trattoria-inspired supper at home.

Make Ahead and Storage

Storing Leftovers

Leftover Sausage Pepper Pasta keeps beautifully! Place any cooled leftovers in an airtight container and refrigerate for up to 4 days. You’ll find the flavors deepen overnight, making lunchtime leftovers something to look forward to.

Freezing

This pasta freezes surprisingly well. Let everything cool, transfer to freezer-safe containers or zip-top bags, and lay flat for easy stacking. It’ll keep for up to 2 months—just thaw in the fridge overnight before reheating.

Reheating

To reheat, add the pasta to a skillet or saucepan with a splash of water or broth to loosen the sauce. Warm gently over medium heat, stirring frequently, until piping hot. A fresh shower of parmesan just before serving brings everything back to life!

FAQs

Final Thoughts

If you’re looking for a weeknight dinner that’s easy on effort and big on flavor, this Sausage Pepper Pasta is destined to become a regular favorite. It’s unfussy, endlessly adaptable, and just plain fun to share—whether you’re cooking for family, friends, or simply yourself. Give it a try and let the cozy aroma fill your kitchen tonight!

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