Sausage Peppers Pasta (Printer View)

Savory sausage and colorful bell peppers combined with pasta in a rich tomato sauce for a hearty meal.

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

# Method:

01 - Bring a large pot of salted water to a boil; cook pasta according to package directions until al dente. 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 5-7 minutes. Remove sausage and set aside.
03 - In the same skillet, add sliced bell peppers and onions; sauté for 5-6 minutes until softened and lightly caramelized.
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 black pepper. Simmer for 5 minutes to develop flavors.
06 - Return browned sausage to the skillet, mixing well. Simmer together for 3-4 minutes, adding reserved pasta water if sauce is too thick.
07 - Add drained pasta to the skillet; toss thoroughly to coat. Heat for an additional 1-2 minutes until warmed through.
08 - Plate pasta and garnish with chopped parsley and grated Parmesan cheese.

# Expert Advice:

01 -
  • It comes together in under 45 minutes, which means you're not stressed on a busy night.
  • The sausage does the heavy lifting flavor-wise, so you don't need fancy technique or rare ingredients.
  • Those caramelized peppers become almost sweet against the savory sauce, and somehow that balance feels like comfort on a plate.
02 -
  • Save that pasta water before you drain; it's liquid gold for loosening a sauce that's seized up or gotten too thick.
  • Don't overcrowd the pan when browning sausage or you'll steam it instead of searing it, and that makes all the difference between a flat dish and one with real character.
  • Taste as you go and adjust seasoning at the very end, because salt and spices bloom differently as things simmer.
03 -
  • Use a wooden spoon to break up the sausage rather than a spatula, because it naturally crumbles the meat into smaller pieces that cook faster and more evenly.
  • If your sauce seems watery after adding the tomatoes, don't panic—let it simmer uncovered for an extra few minutes and it'll concentrate on its own, which actually improves the flavor.
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