Pasta with Sausage and Peppers
A quick and flavorful one-skillet pasta dish with Italian sausage, sautéed bell peppers, and a savory tomato sauce. High in protein and fiber, it’s perfect for weeknight dinners, meal prep, or satisfying family meals.Ready in just 30 minutes, it’s a nutritious, hearty option everyone will love.
Equipment
- 1 Large skillet
- 1 Cutting board
- 1 knife
- 1 large pot
- 1 colander
- Measuring spoons (for herbs and oil)
Ingredients
- 2 Italian sausage links about ½ lb.
- 1 tbsp cooking oil
- 1 red bell pepper thinly sliced
- 1 yellow onion thinly sliced
- 1 24 oz jar pasta sauce
- ½ tsp dried basil
- ½ tsp dried oregano
- ¼ tsp crushed red pepper
- ½ lb penne pasta
- 1 oz feta cheese crumbled
- 1 tbsp chopped parsley optional
Instructions
- Prepare the Sausage: Start by placing a large skillet over medium heat and adding 1 tablespoon of cooking oil. Once the oil shimmers, carefully place the 2 Italian sausage links in the skillet.Cook them for about 3–4 minutes on each side, allowing the exterior to brown evenly. At this stage, the sausages do not need to be fully cooked inside; we are just creating a flavorful sear. Browning them first intensifies the taste and locks in juices. Once browned, remove the sausages from the skillet and place them on a clean cutting board.
- Slice the Sausage: With a sharp knife, cut the browned sausages into even medallions, about ½-inch thick. This ensures that each piece cooks evenly in the next steps and allows the flavors to combine seamlessly with the sauce and vegetables. Once sliced, set them aside temporarily.
- Sauté the Vegetables: Without cleaning the skillet, add the sliced red bell pepper and yellow onion to the remaining oil and pan drippings. Stir gently to coat the vegetables with the flavorful bits left from the sausage. Cook over medium heat for 3–5 minutes, stirring occasionally, until the vegetables start to soften but still retain a slight crunch. This gives a perfect texture contrast between tender pasta, juicy sausage, and crisp-tender vegetables.
- Cook the Sausage Through: Return the sliced sausage medallions to the skillet with the sautéed vegetables. Continue cooking for another 3–4 minutes, ensuring the sausage is cooked through and slightly browned on the cut edges. Stir occasionally to prevent sticking and to evenly distribute the heat, so each piece absorbs some of the vegetable flavors.
- Add Sauce and Seasonings: Pour in the 24-ounce jar of pasta sauce, ensuring it covers all the sausage and vegetables. Sprinkle in ½ teaspoon dried basil, ½ teaspoon dried oregano, and ¼ teaspoon crushed red pepper. Gently stir to combine all the ingredients, allowing the spices to blend into the sauce. Reduce the heat to low and let it simmer for 5–7 minutes. This step deepens the flavor and allows the sauce to thicken slightly while coating the sausage and vegetables.
- Cook the Pasta: While the sauce simmers, bring a large pot of water to a rolling boil. Add a pinch of salt to season the water. Carefully add ½ pound of penne pasta and cook according to the package instructions, typically around 7–9 minutes, until al dente—firm to the bite but not hard. Stir occasionally to prevent the pasta from sticking together.
- Drain the Pasta: Once cooked, pour the pasta into a colander to drain the water completely. Shake the colander gently to remove excess water, but avoid rinsing the pasta so it retains its starchy surface, which helps the sauce cling beautifully.
- Combine Pasta and Sauce: Transfer the drained pasta directly into the skillet with the sausage, vegetables, and sauce. Using a large spoon or spatula, fold the pasta into the sauce thoroughly, ensuring every piece is evenly coated with the rich tomato mixture. Let the skillet sit over low heat for 1–2 minutes to allow the pasta to absorb some of the sauce flavors.
- Finish with Cheese and Herbs: Sprinkle 1 ounce of crumbled feta cheese over the pasta and toss lightly, letting it melt slightly into the warm pasta. If desired, garnish with 1 tablespoon of freshly chopped parsley for a bright, fresh flavor and visual appeal. The feta adds a creamy, tangy element that perfectly complements the savory sausage and sweet peppers.
- Serve and Enjoy: Divide the pasta into four bowls, ensuring each serving has a generous mix of sausage, peppers, onions, and sauce. Serve immediately while hot. This dish pairs wonderfully with a simple side salad or a slice of crusty bread for soaking up the extra sauce. Leftovers can be stored in an airtight container in the refrigerator for up to three days, making it an excellent choice for meal prep or next-day lunches.
Notes
- For best flavor, use high-quality Italian sausage, either sweet or spicy depending on preference.
- Slice vegetables uniformly for even cooking and an attractive presentation.
- Avoid overcooking pasta; al dente texture helps it absorb the sauce without becoming mushy.
- Optional: Add a splash of red wine or chicken broth to the sauce for extra depth.
- Garnish with fresh herbs or a little extra feta just before serving for visual appeal.
- This recipe works well with other pasta shapes, like rigatoni, farfalle, or ziti.
- For a lighter version, use turkey or chicken sausage instead of traditional pork sausage.
- The dish can be doubled for meal prep or to serve a larger crowd.
