Sausage Peppers Pasta (Print)

Tender sausage and peppers tossed with pasta in a rich tomato sauce, finished with fresh parsley and Parmesan.

# Ingredients:

→ 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
16 - Grated Parmesan cheese, for serving

# Directions:

01 - Bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Drain, reserving 1/2 cup pasta water, then 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. Sauté until softened and slightly caramelized, approximately 5 to 6 minutes.
04 - Stir in the minced garlic and cook for an additional minute until aromatic.
05 - Combine tomato paste, crushed tomatoes, dried oregano, dried basil, and red pepper flakes in the skillet. Season with salt and black pepper. Simmer the sauce for 5 minutes.
06 - Return the cooked sausage to the skillet and stir to incorporate. Let simmer together for 3 to 4 minutes, adding reserved pasta water if the sauce appears too thick.
07 - Add the drained pasta to the skillet and toss gently to coat evenly with the sauce. Warm through for 1 to 2 minutes.
08 - Serve topped with chopped fresh parsley and a generous sprinkling of grated Parmesan cheese.

# Expert Tips:

01 -
  • The sausage stays juicy and flavorful while the peppers turn sweet and soft, creating layers of taste in every forkful.
  • It comes together in under 45 minutes, which means weeknight dinner without stress or takeout boxes piling up.
  • The sauce clings beautifully to penne or rigatoni, so you actually taste everything instead of it sliding off.
02 -
  • Reserve that pasta water before you drain it—it's starchy magic that helps the sauce cling to the noodles instead of sliding off into a puddle at the bottom of the bowl.
  • Don't skip the caramelization step with the peppers and onions, or you'll taste raw vegetable instead of the sweet depth that makes this dish sing.
  • Taste the sauce before adding pasta and adjust seasoning then, because once the pasta goes in, you can't fix it as easily.
03 -
  • Brown the sausage in batches if your skillet is crowded, or it'll steam instead of getting that golden crust that means real flavor.
  • Taste everything before serving and don't be shy about adjusting salt, acidity, or heat—this is your table, and it should taste exactly how you want it.
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