Sausage Peppers Pasta Delight (Printable)

Hearty blend of savory sausage, sweet peppers, and tender pasta in rich tomato sauce.

# What You'll Need:

→ 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. Cook the pasta according to package directions until al dente. Drain, reserving 1/2 cup of pasta water, and set pasta aside.
02 - Heat olive oil in a large skillet over medium heat. Add sausage, breaking it apart with a spoon, and cook until browned and cooked through, about 5-7 minutes. Remove from skillet and set aside.
03 - In the same skillet, add the sliced bell peppers and onions. Sauté for 5-6 minutes until softened and slightly caramelized.
04 - Stir in 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. Let simmer for 5 minutes.
06 - Return cooked sausage to the skillet and stir to combine. Simmer together for 3-4 minutes, adding reserved pasta water if the sauce is too thick.
07 - Add drained pasta to the skillet and toss well to coat in the sauce. Heat through for 1-2 minutes.
08 - Plate and garnish with chopped fresh parsley and grated Parmesan cheese before serving.

# Expert Advice:

01 -
  • It comes together in under 45 minutes, which means weeknight dinner without the guilt of takeout.
  • The sweet peppers and savory sausage balance in a way that makes people ask for seconds before they've even finished their first bite.
  • One pan, minimal cleanup, maximum flavor—this is what busy home cooking should feel like.
02 -
  • Don't drain the pasta water until you're ready to combine; you'll need it to adjust the sauce consistency, and there's no substitution for its starch.
  • The magic happens when sausage is actually browned on the outside, not just cooked through; those caramelized edges add serious flavor.
  • Taste your sauce before serving and adjust—sometimes it needs more salt, sometimes just a pinch more pepper, but you have to taste it.
03 -
  • Reserving pasta water is non-negotiable—that starch-laden liquid is what transforms a pile of pasta coated in sauce into something that actually feels cohesive and balanced.
  • Brown your sausage in batches if your skillet is crowded; patience with proper browning beats rushing and steaming it instead.
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