Sausage Peppers Pasta Delight (Print Version)

Sausage, bell peppers, and pasta come together in a flavorful tomato-based dish perfect for easy meals.

# What You'll Need:

→ Meats

01 - 1 lb Italian sausage, 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

# Steps to Follow:

01 - Bring a large pot of salted water to a boil and cook the pasta according to package directions. Drain, reserving 1/2 cup of the pasta water, then set aside.
02 - Heat olive oil in a large skillet over medium heat. Add the sausage, breaking it apart with a spoon, and cook until browned and fully cooked, about 5 to 7 minutes. Remove and set aside.
03 - In the same skillet, add sliced bell peppers and onion. Sauté for 5 to 6 minutes until softened and lightly caramelized.
04 - Stir in the minced garlic and cook for 1 minute until fragrant.
05 - Add tomato paste, crushed tomatoes, oregano, basil, and red pepper flakes. Season with salt and black pepper. Simmer for 5 minutes to meld flavors.
06 - Return the browned sausage to the skillet and mix well. Simmer for 3 to 4 minutes, adding reserved pasta water if the sauce is too thick.
07 - Add the drained pasta to the skillet and toss thoroughly to coat in the sauce. Heat through for 1 to 2 minutes.
08 - Plate the pasta and garnish with chopped parsley and grated Parmesan cheese.

# Additional Tips::

01 -
  • It comes together faster than you'd think, yet tastes like you've been simmering all day.
  • The peppers get sweet and jammy while the sausage keeps everything rich and satisfying.
  • This is the kind of dish that works for weeknight dinners and impressing people without fussing.
02 -
  • Reserve that pasta water before you drain—I learned this the hard way when I tried to loosen a thick sauce with regular water and it just didn't work the same.
  • Don't cook your pasta all the way through; aim for just shy of al dente because it keeps cooking in the hot sauce for those final minutes.
  • The size of your pepper slices matters; too thin and they'll disappear, too thick and they'll still be crunchy when everything else is done.
03 -
  • Don't be afraid to taste as you go; this dish is forgiving enough that you can adjust the seasoning and heat level right up until you plate it.
  • If you're cooking for people with different preferences, keep the red pepper flakes on the side and let everyone add their own heat rather than committing the whole pot to spice.
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