This simple and satisfying Italian sausage and peppers pasta is a must for pasta night! Crumbled Italian sausage, sweet peppers, onions, garlic, Italian herbs and crushed tomatoes are all tossed together with pasta to create the perfect, easy, weeknight pasta dinner!
If you love sausage and peppers, try out my Grilled Sausage and Peppers Pizza and Sheet Pan Gnocchi with Sausage.
Why You’ll Love Sausage and Peppers Pasta
Simple ingredients big flavor – There’s nothing fancy about this pasta, but something about the garlic, onions, sweet peppers and tomatoes, and the savory salty bite of the sausage elevates the flavor of this simple pasta recipe.
Family-friendly – The ingredients in this pasta recipe are ones both adults and kids will enjoy. This isn’t a spicy pasta dish unless you choose to use spicy Italian sausage instead of sweet/mild.
Ready in 30 minutes – While the pasta is cooking, brown the sausage. Dump it onto a plate and then saute the peppers, onions and garlic until they’re soft. Pour in the crushed tomatoes and Italian seasoning then add the sausage and cooked pasta into the mix. Stir, top with Parmesan cheese and put it on the table. Easy breezy!
Ingredients Notes
Pasta – I used rigatoni, but penne, fusilli or farfalle would be good replacements. You can also use a long pasta like spaghetti.
Italian sausage – Pork, turkey, or Italian chicken sausage can all be used. Remove the sausage from the casing before browning it in a skillet.
Bell peppers – Any color bell pepper can be used. Keep in mind that green bell peppers generally aren’t sweet like red, yellow, and orange bell peppers.
Onion and garlic – The aromatics that give the pasta sauce great flavor.
Crushed tomatoes – Canned crushed tomatoes have a saucier consistency compared to diced tomatoes. They work better to create a thicker pasta sauce similar to marinara sauce.
Balsamic vinegar – Balsamic vinegar balances out the acidity that’s often present in canned tomatoes.
Italian seasoning – A salt-free blend of Italian herbs such as basil, oregano, and rosemary.
Red pepper flakes (optional) – If you want a little bit of a spicy kick added to the pasta sauce, add a pinch of red pepper flakes.
Salt and pepper – Don’t forget the salt. Salt will enhance all the flavors in the sauce.
Parmesan cheese – Top the Italian sausage and peppers pasta with freshly grated Parmesan cheese. The flavor and texture of Parmesan cheese that your grate or shred yourself is so much better than pre-shredded or the stuff in the can.
Tips for Making Pasta with Italian Sausage
- Slice the peppers and onions so they’re an equal thickness. This will ensure that they cook evenly and you don’t end up with some that are crunchy and others that are overcooked.
- Use a large enough skillet, braiser, or pot to cook the sausage and peppers. The veggies will caramelize better and the sausage will brown when it has adequate space and isn’t piled on top of each other. It’s also a lot easier to stir everything together when you’re using the right sized pot or pan.
- Salt the pasta water. The salted water will infuse into the pasta as it cooks and gives it great flavor.
- Don’t overcook the pasta. Cook the pasta about 1-2 minutes shy of al dente. It will finish cooking when you stir it into the pasta sauce.
- Taste before serving. What you consider enough salt and seasoning may be different that what I think is. Be sure to taste the sauce and make adjustments if needed before serving.
Substitutions and Variations
- I used Italian turkey sausage, but you can also use pork or chicken Italian sausage.
- Skip cooking the sausage and slice up pre-cooked Italian chicken sausage such as Bilinski’s.
- Make it spicy and use spicy/hot Italian sausage and 1/4-1/2 teaspoon red pepper flakes.
- Use a different shaped pasta. Rigatoni was my pasta of choice, but penne, rotini, farfalle, or even spaghetti would all be great alternatives.
- Swap regular crushed tomatoes for fire roasted crushed tomatoes for a delicious smoky flavor.
- Add extra vegetables or swap them with your favorites. Mushrooms, asparagus, spinach or zucchini would all be delicious.
Storage and Reheating
Storage – The pasta will keep in the fridge for 4-5 days.
Reheating – Reheat the pasta in the microwave or in a skillet or saucepan on the stove over medium-low heat until it’s warmed through.
Freezing – Personally I don’t recommend freezing sausage and peppers pasta. The peppers get soggy and the pasta will be soft and “bloated” from absorbing the sauce once it’s been defrosted.
More Pasta Recipes
If you love pasta, which I’m guessing you do if you’re reading this post, I’ve got a handful of hearty and healthy pasta recipes you need to try!
For spring and summer try making Pasta Primavera, Grilled Shrimp Pesto Pasta, or Tomato Basil Pasta with Grilled Chicken.
For fall and winter give this Brussels Sprouts and Butternut Squash Pasta, Pumpkin Cacio e Pepe, and Baked Macaroni and Cheese a try!
Did you make this sausage and peppers pasta? I’d love if you’d leave a recipe rating and review.
Cook the pasta 1-2 minutes short of al dente per package instructions in salted boiling water. Drain and set aside.
While the pasta cooks, heat a 12″ skillet, braiser, or Dutch oven over medium-high. Add a little olive oil to the hot skillet then add in the sausage.
Crumble and brown the sausage until it’s cooked through. Remove it from the skillet onto a plate.
Add a tablespoon of olive oil (if needed) to the skillet, then dump in the peppers and onions. Season with salt and pepper.
Cook the peppers and onions for about 4 minutes or until they’ve softened. Stir in the garlic and cook another 30 seconds.
Pour in the crushed tomatoes, balsamic vinegar, Italian seasoning, salt, and red pepper flakes if you’re using them. Stir everything together scraping up the brown bits from the bottom of the skillet.
Add the Italian sausage and pasta into the sauce and stir until the pasta is coated.
Cook over medium-low heat for another 2 minutes or until the sauce thickens slightly and everything is warmed through. Taste for seasoning.
Remove from the heat and top with the Parmesan cheese and chopped parsley.
Sweet/mild or hot Italian turkey, chicken or pork sausage may be used.
Calories: 519kcalCarbohydrates: 68gProtein: 29gFat: 16gSaturated Fat: 6gCholesterol: 54mgSodium: 1551mgFiber: 8gSugar: 16gIron: 12mg
Nutrition information is automatically calculated, so should only be used as an approximation.
