Sausage Peppers Pasta Dish (Printable Version)

A hearty Italian-American meal featuring savory sausage, bell peppers, onions, and pasta in a rich tomato sauce.

# Needed Ingredients:

→ 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 (for garnish)
16 - Grated Parmesan cheese, for serving

# Steps:

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

# Expert Advice:

01 -
  • The sausage releases its own fat and flavor into the sauce, so you're building complexity without extra steps.
  • One skillet does almost all the work—minimal cleanup for maximum comfort food.
  • Those charred, tender peppers are sweet enough to balance the savory meat without any sugar tricks.
02 -
  • Reserve pasta water before you drain it—this starchy liquid is liquid gold for loosening sauce and helping it cling to the noodles instead of sliding off.
  • Don't rush the peppers and onions; those minutes of gentle cooking are when they transform from raw vegetables into something almost candy-like and essential to the whole dish.
  • Taste the sauce before serving and adjust seasoning honestly—salt and a tiny pinch more red pepper flakes can be the difference between good and actually memorable.
03 -
  • If you're cooking for people who like heat, let them add their own red pepper flakes at the table instead of putting it all in the pot—this way everyone gets to choose how much bite they want.
  • Fresh sausage from a butcher shop will outperform grocery store sausage by a landslide; the extra minute of effort is worth every single bite.
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