This sausage and peppers pasta is a quick, satisfying dinner that combines hearty protein, fiber-rich vegetables, and flavorful herbs for a balanced, nourishing meal.
Packed with Italian sausage, bell peppers, and whole-grain pasta, it delivers a protein boost and steady energy.
Perfect for weeknight dinners or meal prep, it’s simple, flavorful, and comes together in just 30 minutes.
Pasta with Sausage and Peppers
Equipment
- 1 Large skillet
- 1 Cutting board
- 1 Chef’s knife
- 1 Large Pot – for boiling pasta
- 1 colander
Ingredients
- 2 Italian sausage links about ½ lb
- 1 Tbsp cooking oil
- 1 red bell pepper thinly sliced
- 1 yellow onion thinly sliced
- 24 oz jar of pasta sauce
- ½ tsp dried basil
- ½ tsp dried oregano
- ¼ tsp crushed red pepper flakes
- ½ lb penne pasta
- 1 oz feta cheese crumbled
- 1 Tbsp chopped parsley optional
Instructions
- Heat the Skillet and Prepare the Sausage: Start by placing a large skillet over medium heat. Allow the skillet to warm for a minute or two until it’s evenly heated. Add 1 tablespoon of cooking oil to the skillet, swirling it gently to coat the bottom. Carefully place the Italian sausage links into the hot skillet. Let them sear for a few minutes on each side until the exterior is golden brown. At this stage, the sausages do not need to be fully cooked through—the goal is to develop rich flavor and a nice crust.
- Slice the Sausage: Remove the browned sausages from the skillet and transfer them to a clean cutting board. Using a sharp knife, slice each sausage into thick medallions, roughly ½-inch to ¾-inch wide. This not only ensures even cooking but also allows the flavors to blend better with the sauce later.
- Finish Cooking the Sausage: Return the sliced sausage medallions to the skillet.Allow them to cook undisturbed for a few minutes on each cut side until they are fully cooked through and slightly caramelized. The edges should have a lightly crisped texture while the inside remains juicy.Once done, transfer the sausage to a plate and set aside temporarily.
- Prepare the Vegetables: While the sausage is finishing, take your red bell pepper and yellow onion and slice them into thin strips. Aim for uniform thickness so they cook evenly. This step ensures each bite has a balanced texture and flavor.
- Sauté the Vegetables: Add the sliced onions and bell peppers to the same skillet used for the sausage. Stir gently to coat them in the flavorful leftover oil and pan drippings. Cook over medium heat, stirring occasionally, until the vegetables start to soften and release their natural sweetness. This should take about 3–5 minutes. The goal is for the vegetables to be tender but still retain a slight crunch.
- Combine Sausage and Sauce: Return the cooked sausage medallions to the skillet with the vegetables. Pour in the entire jar of pasta sauce, followed by ½ teaspoon dried basil, ½ teaspoon dried oregano, and ¼ teaspoon crushed red pepper flakes. Stir gently to combine everything evenly. Allow the mixture to simmer over low heat for 5–7 minutes so the flavors meld together. You should notice a fragrant aroma from the herbs and spices as the sauce thickens slightly.
- Cook the Pasta: Meanwhile, bring a large pot of water to a rolling boil over high heat. Add a generous pinch of salt to enhance the pasta’s flavor. Once boiling, add ½ pound of penne pasta to the water. Stir occasionally to prevent sticking. Cook according to the package instructions, usually about 7–9 minutes, until the pasta is tender but still slightly firm to the bite (al dente).
- Drain the Pasta: Once the pasta is cooked, carefully drain it in a colander, shaking gently to remove excess water. Avoid over-draining, as a tiny bit of pasta water will help the sauce cling to the noodles.
- Combine Pasta with Sausage and Sauce: Add the drained pasta directly to the skillet with the sausage, peppers, and sauce. Using a large spoon or tongs, gently toss the pasta to ensure each piece is fully coated with the rich sauce and evenly mixed with sausage and vegetables. Cook together for 1–2 minutes over low heat to allow the flavors to integrate fully.
- Add Finishing Touches: Turn off the heat and sprinkle 1 ounce of crumbled feta cheese over the pasta. If desired, add 1 tablespoon of freshly chopped parsley for a burst of color and fresh flavor. The feta will slightly melt into the warm pasta, adding a tangy, creamy contrast to the savory sausage and sweet vegetables.
- Serve and Enjoy: Divide the pasta among serving bowls, ensuring each portion has a generous amount of sausage, peppers, and sauce. Serve immediately while hot. This dish pairs beautifully with a crisp green salad or garlic bread. Store any leftovers in an airtight container in the refrigerator for up to 3 days—making it an ideal meal-prep-friendly dinner.
Notes
- Use sweet or mild Italian sausage if you prefer less heat; spicy sausage adds a kick.
- Slice vegetables evenly to ensure they cook uniformly.
- For a richer flavor, brown the sausage first and let the drippings cook the peppers and onions.
- Reserve a little pasta water when draining to loosen the sauce if it becomes too thick.
- Crumbled feta adds tang and creaminess—substitute with Parmesan or mozzarella if desired.
- This recipe works well with other pasta shapes like rigatoni, farfalle, or fusilli.
- For a gluten-free option, substitute penne with rice pasta or chickpea pasta.
Chef’s Secrets For Maximum Flavor
To achieve the richest flavor, always brown the sausage before slicing.
This caramelizes the outside, creating depth in every bite.
Cook the vegetables in the sausage drippings—they absorb the savory fat, enhancing natural sweetness and creating a balanced taste.
Simmer the sauce gently with the sausage and vegetables to let the herbs fully release their aroma.
Adding a pinch of crushed red pepper or fresh parsley at the end brightens the dish and adds a fresh contrast.
Using slightly undercooked pasta when combining it with the sauce ensures it finishes cooking while absorbing the flavors, making each bite perfectly tender and flavorful.
Serving Suggestions To Impress Guests
This hearty pasta is versatile and pairs beautifully with simple sides.
Serve with a crisp green salad dressed in lemon vinaigrette or a side of roasted vegetables for extra fiber.
Garlic bread or a crusty baguette complements the tomato sauce, perfect for soaking up every bit of flavor.
For a lighter option, serve a small portion alongside a mixed greens salad topped with cherry tomatoes and olives.
You can even add a drizzle of high-quality olive oil or a sprinkle of freshly grated Parmesan for a restaurant-style finish.
Storage Tips For Easy Meal Prep
Leftovers store well in the refrigerator for up to three days in an airtight container.
When reheating, add a splash of water or extra pasta sauce to keep the pasta from drying out.
This dish also freezes well—place cooled pasta in a freezer-safe container for up to three months.
To reheat frozen pasta, thaw overnight in the refrigerator, then warm in a skillet over medium heat, stirring occasionally.
Avoid microwaving straight from frozen, as this can cause uneven heating and a mushy texture.
Frequently Asked Questions
1. Can I make this recipe vegetarian?
Yes! Substitute the Italian sausage with plant-based sausage or sautéed mushrooms for a similar texture and flavor. You can also add extra bell peppers, zucchini, or eggplant for a hearty, protein-rich vegetarian option.
2. Can I use different pasta types?
Absolutely! While penne works perfectly, other shapes like rigatoni, fusilli, or farfalle hold the sauce well. Just adjust the cooking time according to the pasta package instructions.
3. How spicy is this pasta?
The spice level depends on the sausage and the optional crushed red pepper. Mild Italian sausage creates a gentle flavor, while hot or spicy sausage adds heat. You can adjust crushed red pepper according to your preference.
4. Can I prepare this ahead of time?
Yes! You can prep the sausage and vegetables a few hours in advance and store them separately in the fridge. Cook the pasta fresh before combining everything for the best texture.
5. Can I substitute feta cheese?
Definitely. Parmesan, mozzarella, or goat cheese can be used as alternatives. Feta adds a tangy creaminess, but other cheeses will complement the savory sausage and vegetables while slightly changing the flavor profile.
