Sausage Peppers Pasta (Print Version)

Savory sausage and sweet peppers combined with tender pasta and a 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

# Cooking Steps:

01 - Bring a large pot of salted water to a boil. Add pasta and cook al dente according to package directions. Drain, reserving 1/2 cup 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. Cook until browned and cooked through, about 5 to 7 minutes. Transfer to a plate and keep warm.
03 - In the same skillet, add sliced bell peppers and onion. Sauté until softened and lightly caramelized, about 5 to 6 minutes.
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. Simmer the sauce for 5 minutes to meld flavors.
06 - Return cooked sausage to the skillet and stir to incorporate. Simmer for 3 to 4 minutes, adding reserved pasta water if sauce thickens excessively.
07 - Add drained pasta to the skillet and toss thoroughly to coat with sauce. Heat through for 1 to 2 minutes.
08 - Plate pasta and garnish with chopped fresh parsley and grated Parmesan cheese.

# Expert Advice:

01 -
  • The sausage releases its oils into the sauce, making every bite taste deeply savory without any cream or complicated techniques.
  • Bell peppers naturally sweeten as they soften, creating a gentle contrast to the spiced meat that feels both comforting and bright.
  • It comes together faster than ordering takeout, yet tastes like you spent hours simmering everything.
02 -
  • Don't drain all your pasta water before tossing it into the sauce, because a little starch helps bind everything together into something silky rather than separate.
  • If your sausage is very fatty, pour off a tablespoon or two before adding the peppers, otherwise your finished dish will feel greasy instead of rich.
03 -
  • Don't skip reserving pasta water, it's the invisible hero that makes everything cling together instead of feeling dry.
  • The moment you taste the finished sauce before adding the pasta is your chance to adjust salt and heat, so taste boldly and trust your instincts about what it needs.
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