When I need a no-fuss, flavor-packed dinner that everyone will eat without complaint, sausage and peppers pasta is my go-to. It's hearty, colorful, and comes together fast. It's perfect on a night when the last thing I want to do is cook. The combination of savory Italian sausage, sweet bell peppers, and a silky marinara sauce tossed with pasta is pure comfort food.
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A quick and hearty pasta dish is a huge hit in this house. I've always loved making sausage and peppers as a simple sheet pan meal, like my Sheet Pan Italian Sausage and Vegetables, so it felt natural to take those same flavors and toss them with pasta for an even more satisfying dinner. I love that it works well for meal prepping since you can cook the sausage and veggies ahead of time and toss everything together in minutes for a fresh, flavorful meal any night of the week. This recipe is perfect for busy weeknights, meal prep lunches, or casual weekend dinners with friends.
Key Ingredients
See the recipe card below for the remaining ingredients and quantities.
Instructions
- Step 1: Bring a large pot of salted water to a boil. Cook penne or rigatoni according to package directions. Reserve ½ cup of pasta water before draining. Heat olive oil in a large skillet over medium heat. Add the Italian sausage (casings removed) and cook until browned, breaking it up as it cooks.
- Step 2: Add sliced bell peppers and yellow onion to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
- Step 3: Stir in the minced garlic cloves and cook 1-2 minutes until fragrant. Pour in the marinara sauce, dried oregano, fresh basil, and the ½ cup reserved pasta water.
- Step 4: Add the cooked pasta to the skillet. Toss until well coated. Season with salt and pepper. Serve with grated Parmesan if desired. Enjoy!
Sarah's Top Tips
- Opt for hot Italian sausage if you want bold flavor with a hint of spice. It adds depth and warmth to every bite, especially if you are craving something extra creamy and comforting like my Creamy Italian Sausage Pasta.
- Slice the bell peppers into thin strips so they cook faster and turn perfectly tender without losing their sweetness.
- Always save some pasta water when making sauces. Its starch helps the sauce cling to the pasta, creating a smooth, restaurant-quality finish.
- For a quick weeknight dinner, cook the sausage and veggies in advance. When ready to eat, simply reheat them, toss with freshly cooked pasta, and dinner's on the table in minutes.
Serving Suggestions
Pair this sausage and peppers pasta with warm garlic bread or a crisp arugula side salad. If you like a little spice, sprinkle on some crushed red pepper flakes before serving. You can also bulk it up with extra vegetables; try tossing in a side of Mediterranean Roasted Vegetables or roasted mushrooms or asparagus for even more flavor.
Storage & Reheating
Fridge: Store any leftovers in an airtight container in the fridge for up to 4 days.
Freezer: For longer storage, let the pasta cool completely, then transfer it to a freezer-safe container and freeze for up to 2 months. You can also cook the sausage and peppers sauce ahead of time and freeze it for later. Cook pasta when ready to serve.
Reheating: Reheat on the stove over medium heat with a splash of water or broth to help loosen the sauce and bring back its silky texture.
Similar Recipes
- Air Fryer Sausage and Peppers30 Minutes
- Simple Creamy Tomato and Spinach Pasta20 Minutes
- How to Cook Chicken Sausage in the Air Fryer25 Minutes
- Sheet Pan Italian Sausage and Vegetables30 Minutes
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below-I'd love to hear how it turned out! THANK YOU!
Sausage and Peppers Pasta (Easy Weeknight Dinner)
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Ingredients
- 12 ounces pasta, penne or rigatoni. Use gluten-free if needed.
- 1 tablespoon olive oil, Substitue avocado oil
- 1 pound Italian sausage, casings removed. Use pork, chicken or turkey sausage.
- 2 bell peppers, sliced. Mix red and yellow for sweetness.
- 1 yellow onion, sliced
- 2 cloves garlic, minced
- 1 cup marinara sauce
- ½ teaspoon dried oregano
- Fresh basil
- ½ cup reserved pasta water
- Salt and pepper to taste
- Grated Parmesan for serving
Instructions
- Cook pasta according to package directions; reserve pasta water and drain.12 ounces pasta
- In a skillet, heat olive oil and brown sausage until cooked through.1 tablespoon olive oil, 1 pound Italian sausage
- Add peppers and onion. Cook 5-7 minutes until softened. Stir in garlic until fragrant, about 2 minutes.2 bell peppers, 1 yellow onion, 2 cloves garlic
- Stir in marinara, spices, pasta water and basil. Simmer 5 minutes.1 cup marinara sauce, ½ teaspoon dried oregano, Fresh basil, ½ cup reserved pasta water, Salt and pepper to taste
- Toss with pasta. Season to taste and serve with Parmesan.Grated Parmesan for serving
Sarah's Tips
- Veggie Boost: Mix in roasted zucchini, mushrooms, or baby spinach for extra flavor and nutrition.
- Cheese Lovers: Top with extra Parmesan or broil with mozzarella for a bubbly, golden finish.
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