Classic Italian Sausage and Peppers Pasta – Comforting, Flavor-Packed Weeknight Favorite

This is the kind of pasta that makes the whole kitchen smell amazing and brings people to the table fast. Sweet Italian sausage, caramelized peppers and onions, a splash of tomatoes, and a shower of Parmesan—simple, cozy, and satisfying. It’s a classic for a reason: big flavor, minimal fuss, and familiar ingredients you probably already have.

Whether you prefer a gentle sweetness or a little heat, this dish adapts easily. Serve it on a busy weeknight or as a low-key weekend dinner with a glass of red wine.

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Classic Italian Sausage and Peppers Pasta - Comforting, Flavor-Packed Weeknight Favorite

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Ingredients

• 12 ounces short pasta (rigatoni, penne, or ziti)
• 1 pound Italian sausage (sweet, hot, or a mix), casings removed
• 2 tablespoons olive oil (divided)
• 1 large yellow onion, thinly sliced
• 3 bell peppers, thinly sliced (mix of red, yellow, and green)
• 3 garlic cloves, minced
• 1/2 cup dry white wine or low-sodium chicken broth
• 1 (14.5-ounce) can crushed tomatoes or tomato passata
• 1 teaspoon Italian seasoning or dried oregano
• 1/4–1/2 teaspoon red pepper flakes (optional)
• 1/2 cup freshly grated Parmesan, plus more for serving
• 2 tablespoons chopped fresh parsley or basil
• Salt and black pepper, to taste

Instructions

• Boil the pasta: Bring a large pot of salted water to a boil. Cook the pasta until just shy of al dente (about 1 minute less than package directions). Reserve 1 cup pasta water, then drain.
• Brown the sausage: In a large skillet or Dutch oven, heat 1 tablespoon olive oil over medium-high.Add the sausage, break it into bite-size pieces, and cook until nicely browned and cooked through, 6–8 minutes. Transfer to a plate, leaving the fat in the pan.
• Sauté peppers and onions: Add the remaining 1 tablespoon oil if the pan looks dry. Stir in the onion and bell peppers with a pinch of salt.Cook over medium heat, stirring occasionally, until soft and lightly caramelized, 8–10 minutes.
• Add garlic and spices: Stir in garlic, Italian seasoning, and red pepper flakes (if using). Cook 30–60 seconds, just until fragrant.
• Deglaze: Pour in the wine or broth. Scrape up the browned bits from the bottom of the pan.Let it simmer for 1–2 minutes to reduce slightly.
• Tomatoes and sausage back in: Add crushed tomatoes and return the sausage to the pan. Simmer gently for 5–7 minutes. Season with salt and black pepper to taste.
• Toss with pasta: Add the drained pasta to the sauce.Splash in some reserved pasta water (start with 1/4 cup) and toss until the sauce clings and looks glossy. Add more water as needed.
• Finish: Turn off the heat. Stir in Parmesan and the chopped herbs.Taste and adjust seasoning.
• Serve: Top with extra Parmesan and a drizzle of good olive oil, if you like.

Why This Recipe Works

• Layered flavor from the sausage drippings: Browning sausage first builds a rich base. The peppers and onions soak up those savory juices, adding depth without extra effort.
• Sweet-and-savory balance: Bell peppers bring natural sweetness, which plays well with fennel and garlic in the sausage.

  A touch of tomato ties everything together.

• Right pasta shape for the sauce: Short shapes like rigatoni or penne hold the chunky bits of sausage and peppers, so every bite has something to chew.
• Simple technique, big payoff: A few smart steps—like reserving pasta water—ensure a glossy, cohesive sauce without cream.

Ingredients

• 12 ounces short pasta (rigatoni, penne, or ziti)
• 1 pound Italian sausage (sweet, hot, or a mix), casings removed
• 2 tablespoons olive oil (divided)
• 1 large yellow onion, thinly sliced
• 3 bell peppers, thinly sliced (mix of red, yellow, and green)
• 3 garlic cloves, minced
• 1/2 cup dry white wine or low-sodium chicken broth
• 1 (14.5-ounce) can crushed tomatoes or tomato passata
• 1 teaspoon Italian seasoning or dried oregano
• 1/4–1/2 teaspoon red pepper flakes (optional)
• 1/2 cup freshly grated Parmesan, plus more for serving
• 2 tablespoons chopped fresh parsley or basil
• Salt and black pepper, to taste

Step-by-Step Instructions

1. Boil the pasta: Bring a large pot of salted water to a boil. Cook the pasta until just shy of al dente (about 1 minute less than package directions). Reserve 1 cup pasta water, then drain.
2. Brown the sausage: In a large skillet or Dutch oven, heat 1 tablespoon olive oil over medium-high.

   Add the sausage, break it into bite-size pieces, and cook until nicely browned and cooked through, 6–8 minutes. Transfer to a plate, leaving the fat in the pan.

3. Sauté peppers and onions: Add the remaining 1 tablespoon oil if the pan looks dry. Stir in the onion and bell peppers with a pinch of salt.

   Cook over medium heat, stirring occasionally, until soft and lightly caramelized, 8–10 minutes.

4. Add garlic and spices: Stir in garlic, Italian seasoning, and red pepper flakes (if using). Cook 30–60 seconds, just until fragrant.
5. Deglaze: Pour in the wine or broth. Scrape up the browned bits from the bottom of the pan.

   Let it simmer for 1–2 minutes to reduce slightly.

6. Tomatoes and sausage back in: Add crushed tomatoes and return the sausage to the pan. Simmer gently for 5–7 minutes. Season with salt and black pepper to taste.
7. Toss with pasta: Add the drained pasta to the sauce.

   Splash in some reserved pasta water (start with 1/4 cup) and toss until the sauce clings and looks glossy. Add more water as needed.

8. Finish: Turn off the heat. Stir in Parmesan and the chopped herbs.

   Taste and adjust seasoning.

9. Serve: Top with extra Parmesan and a drizzle of good olive oil, if you like.

How to Store

• Refrigerator: Store in an airtight container for up to 4 days. Add a splash of water or broth when reheating to loosen the sauce.
• Freezer: Cool completely, then freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating gently on the stovetop.
• Meal prep tip: Cook the pasta 1–2 minutes shy of al dente if you plan to reheat, so it doesn’t turn mushy later.

Health Benefits

• Protein-rich: The sausage adds protein, which helps with satiety and makes this a filling meal.

  Choose chicken or turkey sausage for a leaner option.

• Vegetable boost: Bell peppers are high in vitamin C and antioxidants. Onions and garlic support flavor and provide prebiotic benefits.
• Balanced carbs: Pairing pasta with protein, fiber-rich veggies, and a tomato-based sauce helps steady energy release.
• Customizable: Whole-wheat or high-fiber pasta increases fiber. You can also add mushrooms, zucchini, or spinach for more micronutrients.

Pitfalls to Watch Out For

• Skipping the browning: Pale sausage equals bland sauce.

  Get good color for maximum flavor.

• Overcooking the pasta: The noodles continue to cook when tossed with hot sauce. Stop just shy of al dente.
• Dry sauce: If it looks tight or sticky, use that reserved pasta water. It brings everything together without heaviness.
• Watery peppers: Overcrowding the pan steams them.

  Use a wide skillet and let them caramelize.

• Under-seasoning: Taste as you go. Tomatoes and pasta need adequate salt to pop.

Alternatives

• Sausage options: Use sweet, hot, or fennel-forward sausage. Turkey or chicken sausage for lighter, or plant-based sausage for a vegetarian spin.
• Pasta swaps: Rigatoni, penne, ziti, or orecchiette work best.

  Gluten-free pasta holds up fine if you don’t overcook it.

• Veggie add-ins: Mushrooms, zucchini, kale, or spinach can join the party. Sauté sturdy vegetables with the peppers; fold tender greens in at the end.
• Tomato variations: Use marinara for a smoother sauce, or cherry tomatoes for a fresher, lighter feel. For a richer note, add a spoon of tomato paste while sautéing the garlic.
• Cheese and herbs: Pecorino Romano for sharper bite, or finish with ricotta dollops.

  Try basil in summer and parsley year-round.

FAQ

Can I make this ahead?

Yes. Cook the sauce up to 3 days in advance and store it in the fridge. Reheat, then toss with freshly cooked pasta and a bit of pasta water right before serving.

What if I don’t cook with wine?

Use low-sodium chicken broth instead.

You’ll still deglaze the pan and capture the browned flavor without alcohol.

How spicy is it?

It depends on your sausage. Sweet sausage is mild. Hot sausage and red pepper flakes add heat—adjust to taste.

Which pasta shape is best?

Short, ridged shapes like rigatoni or penne grip the sauce and sausage pieces well.

Avoid long, delicate noodles here.

Can I make it dairy-free?

Yes. Skip the Parmesan or use a dairy-free alternative. Finish with extra olive oil and a squeeze of lemon for brightness.

How can I make it lighter?

Use chicken or turkey sausage, add more peppers and onions, and choose whole-wheat or legume-based pasta.

Keep an eye on oil and cheese portions.

What if my sauce tastes flat?

Add a pinch more salt, a splash of pasta water, and a small drizzle of olive oil. A touch of red wine vinegar or lemon juice can brighten the flavors too.

Can I cook it all in one pot?

You can cook the sauce in a Dutch oven and boil pasta separately in the same pot afterward, but for best texture, cook pasta in its own pot and toss everything together.

How do I prevent the peppers from getting soggy?

Use medium heat, a wide pan, and avoid overcrowding. Let them sear and caramelize instead of steam.

Is this kid-friendly?

Yes, especially with sweet sausage and no red pepper flakes.

Slice peppers thinly and use a mild sauce if serving little ones.

Final Thoughts

Classic Italian Sausage and Peppers Pasta delivers warmth, color, and flavor without complicated steps. With a good sear, well-seasoned sauce, and the right pasta shape, you’ll get a restaurant-worthy bowl at home. Keep it simple, tweak the spice and herbs to your taste, and let the ingredients shine.

It’s the kind of reliable, comforting recipe you’ll make on repeat.