Sausage Pepper Pasta
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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!
Easy Sausage Pepper Pasta Recipe
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.
Ingredients In Sausage Pepper Pasta
- 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 – Use as much or little as you like.
- 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
- 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 Can I Serve 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
- Summer Salad With Herbed Ricotta And Balsamic Vinaigrette
- Italian Roasted Mushrooms And Veggies
- Old Fashioned Green Beans
- Mushroom Arugula Warm Salad
Leftovers
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
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
- Beef and Pepper Pasta Skillet
- Cajun Chicken Pasta
- Chicken Pesto Caprese Pasta
- Three Cheese Hamburger Helper
- One Pot Chili Mac And Cheese
- One Pot Creamy Parmesan Pasta
- One Pot Sausage Pasta
- Creamy Italian Sausage Pasta
- One Pot Sausage Meatball Pasta
- Creamy Sausage Tortellini
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Sausage Pepper Pasta
Video
Ingredients
- 1 pound pasta (such as penne, shells or bow tie)
- 1 tablespoon olive oil
- 1 pound 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 ounce diced tomato (1 can)
- 1 teaspoon Italian seasoning
- ½ teaspoon salt (or to taste)
- ½ teaspoon pepper (or to taste)
- ½ cup Parmesan cheese (freshly grated, optional)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
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.
Equipment
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.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
