This Sausage Pepper Pasta is easy, flavorful and the answer to what you’re making for supper tonight. It’s simple, quick, packed full of savory and hearty flavor, and the best part? It’s all made in 30 minutes!
Sausage Pepper Pasta
This dish I’m sharing with you all today is my ideal dinner when I’m craving something hearty, simple, and super delicious. I’ve packed it full of diced bell pepper, cooked down till it’s perfectly tender, perfectly spiced sliced Italian sausage, and al dente pasta. The best part is we’re going to make our own little quick pasta sauce, full of garlic and seasoning!
Did I mention this meal is great for those on a budget? You get a huge meal, all perfectly homemade, and none of it too expensive! This meal has it all, believe me. Quick, simple, filling and comforting!
Afraid Of The Heat?
Don’t worry, the peppers we’re using today are nice, heat free bell pepper. If you’re not much of a chili head then feel free to use mild Italian sausage, or whatever fits in your comfort zone! Although if you ask me, sometimes you just have to be brave, show that capsicum whose boss, no matter how hot it may be.
Did I mention how quickly this entire dish comes together? That’s probably my favorite part of this dish, other than all the flavor we’re going to develop through our beautiful little red sauce. The longest part of this recipe is waiting for the pasta to cook, so let’s get into it – I promise you’re about to discover a new weekly favorite!
Ingredients In Sausage Pepper Pasta
Keep scrolling for the full recipe and ingredient amounts.
- Pasta – We’re going to cook the pasta and set it aside while the rest of our dish comes together. I used penne, but any shaped pasta will work for this dish.
- Olive oil – We want a nice neutral tasting oil to cook our peppers and sausage down in. My favorite is always olive oil.
- Sausage – I used Italian sausage, either mild or hot sliced up into bite sized pieces.
- Onion – Something that cooks down well like white or yellow.
- Garlic – Fresh is always best but if jarred is all you have on hand just keep in mind that 1 1/2 teaspoons equals 1 fresh clove.
- Tomato – You’ll need one entire can of diced tomatoes as the base of our red sauce.
- Spices – I always love using Italian seasoning for dishes like this, but feel free to use your favorite herbs. If you like more heat, throw in some red pepper flakes.
- Seasoning – Salt and pepper.
- Parmesan cheese – this is completely optional but to me there’s not pasta dish without a bit of freshly grated cheese.
How To Make Sausage Pepper Pasta
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- Cook the pasta: According to package instructions. Drain and set aside.
- Brown the sausage: Add the olive oil to a large skillet or Dutch oven and heat over medium heat. Add the sausage and cook until browned on all sides. Transfer to a plate and set aside.
- Saute the sauteables: Add the bell peppers, onions, garlic and saute for a few minutes until the onions soften, 3 to 5 minutes. Add the diced tomatoes, Italian seasoning, salt, pepper, cooked sausage to the pot and simmer for 10 minutes.
- Finish the dish: Toss in the pasta and garnish with parsley. If using, sprinkle with Parmesan cheese and serve warm.
What Else Can I Use In Sausage Pepper Pasta?
You can get creative with other veggie additions in this dish. Same goes for different types of pasta, or use your choice of protein. Here are some suggestions.
| Veggies | Pasta | Meat |
|---|---|---|
| Carrots | Elbow | Chicken |
| Peas | Rigatoni | Turkey |
| Corn | Penne | Ground beef |
| Cauliflower | Shells | Ground pork |
| Bow ties |
What Can I This Pasta With?
This meal has it all, veggies, protein, starch. But if you’re still looking to turn this into an entire meal, you can bet I have some perfect accompaniments here on the blog for you to test out.
- Kale And Quinoa Salad With Lemon Vinaigrette
- Warm Kale Salad With Roasted Butternut Squash
- Summer Salad With Herbed Ricotta And Balsamic Vinaigrette
- Italian Roasted Mushrooms And Veggies
- Old Fashioned Green Beans
- Mushroom Arugula Warm Salad
How To Store Leftover Sausage Pepper Pasta
Store this pasta in an airtight container in the fridge. It will last 4-5 days, which makes it perfect for your weekly meal-prep!
Freezing Instructions
In an airtight container, this pasta will last 3-6 months in your freezer. I would freeze this in individual servings so that it will be easier to thaw. You can thaw this in the microwave, or covered in the oven at 350 F until the pasta is heated through.
If you reheat in the oven, the pasta will absorb some of the sauce. Keeping it covered will help it from getting dry.
More Delicious Pasta Recipes To Try:
- One Pot Beef Ragu Pasta
- Creamy Avocado And Spinach Pasta
- Italian Pasta Salad
- Cajun Chicken Pasta
- Chicken Pesto Caprese Pasta
- Three Cheese Hamburger Helper
- One Pot Chili Mac And Cheese
- Cheesy Taco Pasta
- One Pot Creamy Parmesan Pasta
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Sausage Pepper Pasta
Equipment
Ingredients
- 1 lb pasta such as penne, shells or bow tie
- 1 tbsp olive oil
- 1 lb Italian sausages mild or hot, sliced into bite size pieces
- 3 medium peppers different colors, diced
- 1 small onion chopped
- 3 cloves garlic minced
- 28 oz diced tomato 1 can
- 1 tsp Italian seasoning
- 1/2 tsp salt or to taste
- 1/2 tsp pepper or to taste
- 1/2 cup Parmesan cheese freshly grated, optional
Instructions
- Cook the pasta: According to package instructions. Drain and set aside.
- Brown the sausage: Add the olive oil to a large skillet or Dutch oven and heat over medium heat. Add the sausage and cook until browned on all sides. Transfer to a plate and set aside.
- Saute the sauteables: Add the bell peppers, onions, garlic and saute for a few minutes until the onions soften, 3 to 5 minutes. Add the diced tomatoes, Italian seasoning, salt, pepper, cooked sausage to the pot and simmer for 10 minutes.
- Finish the dish: Toss in the pasta and garnish with parsley. If using, sprinkle with Parmesan cheese and serve warm.
Recipe Notes
- Store this pasta in an airtight container in the fridge. It will last 4-5 days, which makes it perfect for your weekly meal-prep!
- In an airtight container, this pasta will last 3-6 months in your freezer. I would freeze this in individual servings so that it will be easier to thaw. You can thaw this in the microwave, or covered in the oven at 350 F until the pasta is heated through.
- If you reheat in the oven, the pasta will absorb some of the sauce. Keeping it covered will help it from getting dry.
Pattie Smith says
YUMMY
Debs says
Very good. Only differonce was I used crushed tomatoes because I had them on hand and I added fennel. Great recipe!
Tom H says
Now one of my TOP 5 recipes to cook, I love how easy and quick it is to put together. I shared it with my neighbor, and he wouldn’t stop raving about it. Thank you.
jo says
My pleasure! So glad you liked this. 🙂
Karen says
I’m going to make this sausage pepper pasta tonight! My mouth is watering!