A simple, tasty pasta with sweet peppers and sausage that you can make on a weeknight.

introduction

This Sweet Pepper & Sausage Pasta mixes browned sausage, sweet peppers, and a jammy tomato-pepper sauce for a fast, filling meal. It cooks in one pan for most of the time, so cleanup is easier. For a light dessert after this meal, try a small treat like 3-Ingredient Peppermint Cloud Cookies.

why make this recipe

It is quick and uses few staples.
The peppers add sweet flavor and color.
You can make it spicy or mild by the sausage you choose.
It is great for feeding a family or for leftovers the next day.

how to make Sweet Pepper & Sausage Pasta

Ingredients :
½ lb mild or spicy Italian sausage, casings removed, 2 tbsp tomato paste, divided, 2 tbsp olive oil, divided, ½ sweet onion, thinly sliced, 2 medium red or yellow bell peppers, sliced, 3 garlic cloves, thinly sliced, 1½ tsp light brown sugar, 1 tsp dried oregano, 1 tsp balsamic vinegar, 8 oz dry short-cut pasta (rigatoni, penne, or fusilli), Kosher salt, to taste, ½ cup reserved pasta water, Toasted breadcrumbs, for serving (optional)

Directions :

Heat a large skillet over medium-high heat.
Add the sausage and cook until browned and just cooked through.
Stir in 1 tbsp tomato paste and cook for another 1-2 minutes, until caramelized.
Transfer sausage to a plate and set aside.
In the same pan, heat 1 tbsp olive oil over medium heat.
Add the onions and bell peppers. Cook for 15-20 minutes, stirring often, until softened and caramelized.
Stir in the remaining 1 tbsp tomato paste, garlic, brown sugar, oregano, and balsamic vinegar.
Season with kosher salt and cook for another 2-3 minutes, until jammy. If the peppers start to dry out, add a splash of water and let it simmer.
Meanwhile, cook the pasta in generously salted boiling water 1 minute less than the package instructions. Reserve ½ cup of pasta water, then drain.
Add the pasta and cooked sausage back into the skillet with the peppers.
Pour in ¼ cup reserved pasta water, stirring for 2-3 minutes until the sauce thickens and coats the pasta. Add more pasta water as needed for a silky texture.
Serve immediately, topped with toasted breadcrumbs if desired.

how to serve Sweet Pepper & Sausage Pasta

Serve hot from the pan. Add toasted breadcrumbs on top for crunch. A simple green salad or crusty bread goes well on the side. You can also grate a little Parmesan if you like.

how to store Sweet Pepper & Sausage Pasta

Let the pasta cool to room temperature, then move it to an airtight container. Refrigerate for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water to loosen the sauce if it thickens.

tips to make Sweet Pepper & Sausage Pasta

Brown the sausage well for the best flavor.
Cook the peppers slowly so they get sweet and jammy.
Use the reserved pasta water to make the sauce silky.
For an easy side or snack, try a savory bite like 3-Ingredient Sausage Balls.
Taste and salt at the end because the sausage can be salty.

variation (if any)

Use spicy sausage for heat or sweet Italian sausage for milder flavor.
Add a handful of spinach at the end for color and greens.
Swap short pasta for long pasta like spaghetti if you prefer.

FAQs

Q: Can I use ground pork instead of Italian sausage?
A: Yes. Add salt and fennel or Italian seasoning to match the sausage flavor.

Q: Can I make this gluten-free?
A: Use gluten-free pasta and gluten-free breadcrumbs for serving.

Q: How can I make this ahead for meal prep?
A: Cook everything and cool. Store in single-serve containers and reheat with a splash of water.

Q: Can I freeze this dish?
A: You can freeze it, but the peppers may soften more. Freeze in airtight containers for up to 2 months.

Q: Do I need to remove the sausage casings?
A: Yes. Remove casings so the sausage crumbles and browns evenly.

Conclusion

If you want another version and more ideas, see this take on the dish at Wandering Chickpea’s Sweet Pepper and Sausage Pasta. For more sausage-and-pepper inspiration and tips, check this recipe collection at Kiersten Hickman’s sausage & pepper pasta.