Name: Sausage and Peppers Pasta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
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)

THIS POST MAY CONTAIN AFFILIATE LINKS. PLEASE SEE MY FULL DISCLOSURE POLICY FOR DETAILS.

Jump to Recipe Jump to Video Print Recipe

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 amazing Italian food that’s found there. In all of the places that I’ve lived 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!

Disclosure: This post includes affiliate links.

Cook’s Tools:

Sausage and Peppers Pasta

This Sausage and Peppers Pasta recipe is a quick and easy version of the slow-cooked Italian classic.

5 from 2 votes

Print Pin Rate

Course: Main Dish

Cuisine: Italian

Keyword: Bell Peppers, Italian sausage, pasta

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: people

Calories: 566kcal

Author: Jillian - a Food, Folks and Fun original!

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!

Video

Nutrition

Tried this recipe?Follow me @FoodFolksandFun

More Sausage and Peppers Recipes:

Sausage and Peppers Pasta

Sausage and Peppers Pasta