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sausage and peppers pasta recipe featured
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sausage and peppers pasta recipe – Easy Sausage, Peppers, and Mu

A hearty Italian-American classic, this sausage and peppers pasta recipe combines seared Italian sausage, sweet bell peppers, onions, and marinara sauce tossed with al dente pasta. Rich, savory, and ready in under 40 minutes — the perfect weeknight comfort dish.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 540
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE MAIN DISH:
  • 1 lb (450g) Italian sausage, casings removed
  • 2 tbsp olive oil
  • 1 large yellow onion, thinly sliced
  • 2 bell peppers (1 red, 1 green), sliced
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes (optional)
  • 1 (24 oz) jar marinara sauce
  • 1 lb (450g) penne or rigatoni
  • Salt to taste
  • 1/4 cup freshly grated Parmesan or Pecorino Romano
  • FOR SERVING:
  • Chopped fresh basil
  • Extra grated cheese
  • Crusty bread

Equipment

  • Large skillet or Dutch oven
  • Wooden spoon
  • Large pot for pasta
  • Colander
  • Cutting board and knife

Method
 

  1. sausage and peppers pasta recipe recipeCard1
  2. In a large skillet over medium-high heat, add 1 tbsp olive oil. Crumble in the Italian sausage and cook, breaking it into chunks, until browned and crispy, about 6–8 minutes. Remove sausage, leaving rendered fat in the pan.
  3. Add remaining oil to the skillet. Sauté onion and bell peppers for 7–9 minutes until softened and slightly caramelized. Stir in garlic, oregano, and red pepper flakes; cook 1 minute until fragrant.
  4. Return sausage to the skillet. Pour in marinara sauce and simmer uncovered for 10 minutes. Season with salt and pepper. Add a pinch of sugar if sauce is too acidic.
  5. Meanwhile, bring a large pot of salted water to boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
  6. Add drained pasta to the sausage and sauce. Toss to combine, adding reserved pasta water as needed to loosen sauce. Stir in half the cheese.
  7. Serve in warmed bowls, garnished with remaining cheese and fresh basil. Serve with crusty bread for a complete meal.

Nutrition

Calories: 540 | Carbohydrates: 58 | Protein: 23 | Fat: 24 | Fiber: 5 | Sugar: 10

Notes

STORAGE: Store in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water.
FREEZING: Freeze sauce with sausage for up to 2 months. Thaw in fridge before reheating. Cook fresh pasta when ready to serve.
SUBSTITUTIONS: Use turkey sausage for leaner option, or gluten-free pasta for dietary restrictions. Add 1 cup sliced mushrooms for extra umami.
PRO TIPS: Use high-quality marinara. Brown sausage well for flavor. Reserve pasta water to bind sauce. Do not overcook pasta.
SERVING SUGGESTIONS: Top with fresh basil and a drizzle of olive oil. Pair with antipasto skewers or a roasted beet salad.
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