Sausage Peppers Pasta (Print Version)

Savory sausage, colorful peppers, and tender pasta combined in a rich tomato sauce.

# What You'll 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. Add the pasta and cook according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water, and set pasta aside.
02 - Heat olive oil in a large skillet over medium heat. Add the sausage, breaking it up with a spoon, and cook until browned and fully cooked, about 5 to 7 minutes. Remove from skillet and set aside.
03 - In the same skillet, add the sliced bell peppers and onions. Cook for 5 to 6 minutes until softened and slightly caramelized.
04 - Stir in the minced garlic and cook for 1 minute until fragrant.
05 - Add tomato paste, crushed tomatoes, dried oregano, dried basil, and red pepper flakes to the skillet. Season with salt and black pepper, then simmer for 5 minutes.
06 - Return the cooked sausage to the skillet and mix thoroughly. Simmer for 3 to 4 minutes, adding reserved pasta water if the sauce becomes too thick.
07 - Add the drained pasta to the skillet and toss to evenly coat with the sauce. Heat through for 1 to 2 minutes.
08 - Plate the pasta and top with chopped fresh parsley and grated Parmesan cheese before serving.

# Additional Tips::

01 -
  • It comes together in 40 minutes but tastes like you've been simmering it all afternoon.
  • The sweetness of caramelized peppers against savory sausage is the kind of balance that makes you reach for seconds without thinking.
  • One skillet means less cleanup, which is honestly half the reason I make it on weeknights.
02 -
  • The pasta water is liquid gold—it has starch that helps the sauce cling instead of sliding off. Resist the urge to use stock or anything fancy.
  • Don't brown the sausage too hard or it becomes tough and grainy; just cook until there's no pink and it breaks apart easily.
  • Tasting and seasoning as you go makes all the difference. Your tomatoes might be more acidic than mine, your sausage might be saltier—trust your palate, not just the recipe.
03 -
  • Reserve pasta water before you drain—it's the only thickening agent you need and it saves the texture of your sauce from becoming gluey.
  • Let the sausage get a real crust before breaking it apart; that browning is where the depth of flavor lives, not in boiling it through.
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