pasta sausage and peppers recipe

Written BySheba G Updated On
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The Best pasta sausage and peppers recipe

I started making pasta with sausage and peppers on nights when I needed dinner handled and didn’t want to think about it. It takes one pot for the pasta and one skillet for everything else, and the whole thing is done in about half an hour. The sausage browns in the pan, the peppers and onions soften in the drippings, and the pasta goes in last so it soaks up all of that flavor. Simple ingredients, but it doesn’t taste simple.

My kids are picky in the way most kids are, and this is one of the few meals where nobody negotiates at the table. The peppers get sweet once they cook down, the sausage gives it enough seasoning that I don’t have to add much else, and the pasta makes it familiar enough that they actually clean their plates. My husband takes the leftovers to work the next day and I’ve stopped asking if he wants them. He just takes them.

I make this for regular weeknights, but it works for company too. It scales up easily if you’re feeding a crowd, and it’s a good one to bring to a potluck or a family gathering because it holds up well. I also like that it isn’t just filler. The sausage brings protein, the peppers add vegetables my kids will actually eat without a fight, and a portion of pasta gives you real energy for the rest of the day. I serve it with a little parmesan and a side salad, and dinner is done.

Pasta with Sausage and Peppers

4.6 from 1134 votes

Sweet bell peppers, onions, and crumbled Italian sausage simmer in a light tomato sauce, then get tossed with rigatoni and a splash of pasta water. It is a one-skillet sauce and a pot of pasta, ready in about 45 minutes on a weeknight.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 660 kcal

🥘Ingredients

For the Pasta

12 oz rigatoni or penne
1 tbsp kosher salt, for the pasta water
1 tbsp olive oil

For the Sausage and Peppers

12 oz Italian sausage, casings removed
2 tbsp olive oil
2 medium bell peppers, any color, sliced into 1/4-inch strips
1 medium yellow onion, halved and sliced 1/4-inch thick
3 cloves garlic, minced
1 tsp dried oregano
1/2 tsp fennel seeds, lightly crushed
1/4 tsp red pepper flakes, plus more for serving
1 can (14 oz) crushed tomatoes
1/2 tsp kosher salt
1/4 tsp black pepper
1/2 cup grated Parmesan, plus more for serving
1/4 cup chopped fresh basil or parsley

👨‍🍳Directions

1Bring a large pot of water to a boil and season it with the tablespoon of kosher salt. Add the rigatoni and cook until just shy of al dente, about 1 minute less than the package directions. Reserve 1 cup of the pasta water, then drain.
2While the water heats, warm the 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the sausage and break it into bite-size crumbles with a wooden spoon. Cook until no pink remains and the edges are browned, 6 to 8 minutes. Transfer the sausage to a plate with a slotted spoon, leaving the rendered fat in the pan.
3Add the peppers and onion to the skillet and reduce the heat to medium. Cook, stirring occasionally, until the peppers are soft and the onions are golden at the edges, 10 to 12 minutes. Scrape up any browned bits as they release.
4Stir in the garlic, oregano, crushed fennel seeds, and red pepper flakes. Cook until fragrant, about 1 minute, stirring so the garlic does not scorch.
5Pour in the crushed tomatoes and return the sausage to the pan. Season with the 1/2 teaspoon kosher salt and the black pepper. Simmer uncovered until the sauce thickens slightly and coats the peppers, 6 to 8 minutes.
6Add the drained pasta to the skillet along with 1/2 cup of the reserved pasta water. Toss over medium heat until the sauce clings to the noodles, about 2 minutes, adding more pasta water a splash at a time if it looks dry.
7Off the heat, stir in the Parmesan and half the basil. Taste and adjust the salt. Serve in warm bowls topped with the remaining basil, extra Parmesan, and red pepper flakes to taste.

🔧Equipment

Large pot
Large skillet or Dutch oven with a lid
Colander
Wooden spoon
Chef’s knife and cutting board
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 660 kcal🧈Total Fat: 34g💛Saturated Fat: 12g❤️Cholesterol: 70mg🧂Sodium: 980mg🌾Total Carbs: 62g🥦Dietary Fiber: 5g🍬Sugars: 8g🥩Protein: 28g

📝Notes

Tips: Use hot Italian sausage if you want the heat built in, or sweet sausage and lean on the red pepper flakes. Slice the peppers and onion the same thickness so they soften at the same rate. The sauce can be made up to two days ahead and rewarmed before the pasta goes in. Leftovers keep in the refrigerator for three days; reheat with a splash of water to loosen the sauce. Nutrition values are estimates calculated per serving and will vary with the brand of sausage and pasta you use.

Watch Video Of How Pasta with Sausage and Peppers Works

This pasta with sausage and peppers is one of those dinners I keep coming back to because it comes together in one pot, feeds a crowd, and everybody at the table finds something to like. I make it for weeknights when I need something reliable and for family gatherings when I want a dish that travels well and holds up on a buffet. It is simple food done right, and that is usually what people remember.

❓ Frequently Asked Questions About Pasta with Sausage and Peppers

1. Can I use a different pasta shape?

Yes. Rigatoni, penne, ziti, fusilli, or farfalle all work well because their ridges and hollows hold the sauce. Avoid very long, thin shapes like angel hair, which tend to clump under the weight of the sausage and peppers. Whatever you choose, reserve about a cup of the cooking water before draining so you can loosen the sauce if it tightens up.

2. What kind of sausage works best in this recipe?

Italian sausage is the classic choice, and both hot and sweet versions work. Hot sausage brings built-in heat, while sweet sausage lets the peppers and onions lead. If you use links, slice them into coins or squeeze the meat out of the casing and crumble it as it browns. Turkey or chicken sausage can be substituted, though you may need an extra tablespoon of olive oil since they are leaner.

3. Can I make this pasta sausage and peppers ahead of time?

You can. Cook the sausage, peppers, and onions up to two days in advance and store them covered in the refrigerator. Boil the pasta fresh when you plan to serve it, then reheat the sausage mixture in a wide skillet and toss everything together with a splash of pasta water. Holding the cooked pasta and sauce together overnight tends to make the noodles soft and the sauce dry.

4. How do I keep the peppers from turning mushy?

Cut them into roughly half-inch strips so they cook evenly, and give them high heat rather than a long, low simmer. Let them sit undisturbed in the pan for a couple of minutes at a time so they pick up some browning before you stir. Add them after the sausage has browned and the onions have softened, and pull the pan off the heat while the peppers still have a little bite.

5. Can I add other vegetables or make it spicier?

Mushrooms, zucchini, or a handful of spinach stirred in at the end all fit nicely. For more heat, use hot Italian sausage, leave some of the pepper seeds in, or add a pinch of red pepper flakes with the garlic. Taste before serving and adjust, since both sausage and crushed red pepper vary quite a bit from brand to brand.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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