This Sausage and Peppers Pasta recipe is a quick & easy version of the slow-cooked Italian classic. It’s vibrant, delicious, and great for busy weeknights!
Sausage and Peppers Pasta
I heart sausage and peppers! I grew up in New England, where amazing “mom & pop” Italian restaurants were on every corner. My favorite item to order at Italian restaurants is always Sausage and Peppers—whether it’s served on a grinder or over pasta.
Since moving away from New England, I have a new-found appreciation for the fantastic Italian food found there. In all of the places that I’ve lived in since Connecticut (Utah, New Mexico, South Korea, Virginia, Arizona, California, and now Japan), simply nothing compares.
This Sausage and Peppers Pasta recipe is my attempt at a “quick & easy” version of the classic. I love it, and it hits to spot for when my Sausage & Peppers craving kicks in. It’s also one of my go-to meals for when we are expecting company, and I need a quick and easy dinner recipe.
Cook’s Note – Sausage and Peppers Pasta:
- Use your favorite type of Italian sausage in this recipe: hot, mild, or sweet. I usually use a combination of hot and sweet.
- Leftover sausage and peppers pasta can be stored in an air-tight container in the refrigerator for up to 5 days. Just note that the veggies won’t be as crisp as the first day you had them.
- If you love this recipe, then you need to try my Slow Cooker Sausage and Peppers!
Cook’s Tools:
- large braiser OR large, deep covered pan
- pasta pot
- cutting board
- chef’s knife
Sausage and Peppers Pasta
This Sausage and Peppers Pasta recipe is a quick and easy version of the slow-cooked Italian classic.
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Servings: 6 people
Calories: 566kcal
Ingredients
- 2 Tablespoons olive oil
- 3 large garlic cloves minced
- 1 ½ pounds Italian sausage cut into 1-inch pieces
- 2 large green bell pepper cut into strips
- 1 large yellow onion sliced
- 14 ½ ounce can tomato sauce
- 1 ½ cups cherry tomatoes halved lengthwise
- 1 Tablespoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon fennel seeds
- Salt and pepper to taste
- 16 ounces penne pasta cooked as per package direction
- Shredded Mozzarella for serving
- Grated Parmesan for serving
- Freshly chopped basil for serving
Instructions
- Heat oil in a large, deep skillet or pan over medium heat.
- Add the sausage and cook, stirring occasionally, until brown, about 8 minutes. Add the garlic and sauté until golden brown, about 1 minute. Add the peppers and onion and cook until tender, stirring occasionally about 4-6 minutes.
- Once the peppers and onions are just tender, add the tomato sauce, tomatoes, basil, oregano, and fennel seeds to the pan. Season with salt and pepper. Cover and simmer for 8 minutes, and then uncover and cook for an additional 2 minutes.
- Pour the sausage, peppers, and tomato mixture over the cooked penne pasta. Top with mozzarella, Parmesan cheese, fresh basil, and serve!
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Nutrition
Calories: 566kcal | Carbohydrates: 67g | Protein: 20g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 43mg | Sodium: 785mg | Potassium: 769mg | Fiber: 5g | Sugar: 8g | Vitamin A: 680IU | Vitamin C: 60.4mg | Calcium: 75mg | Iron: 3.6mg
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Tisha says
Sausage and peppers go perfectly in pasta! The best part is you can use any kind of pasta you want!
Aimee Shugarman says
This was a delicious meal, even my picky eater ate it 🙂