Sweet Pepper Sausage Pasta (A 30-Minute Weeknight Rescue)

There are some nights when the thought of making dinner feels like climbing a mountain. The day has been long, everyone is hungry, and the last thing I want to do is tackle a complicated recipe with a dozen steps. That’s when I turn to this Sweet Pepper Sausage Pasta. It’s my trusty, back-pocket recipe for turning a chaotic evening into a cozy, satisfying meal. It’s more than just food; it’s a deep breath, a moment of calm, and a guaranteed dinner win.

The magic of this dish is in its simplicity. We’re talking about a handful of straightforward ingredients that come together to create something truly special. The smoky, savory Italian sausage, the sweet and tender bell peppers, and a rich tomato sauce that clings to every piece of penne—it’s a classic combination for a reason. This is one of those sausage pasta recipes that feels both rustic and incredibly comforting, perfect for just about any occasion.

The Simple Ingredients That Make This Dish Sing

You don’t need a long shopping list for this recipe. The key is to use quality ingredients that pack a lot of flavor. Here’s what you’ll be grabbing:

• Italian Sausage: You’ll need about a pound. I usually go for mild Italian sausage because it’s a crowd-pleaser, but if you like a bit of a kick, hot Italian sausage is fantastic. You can use links, just be sure to remove the casings before you slice it.
• Penne Pasta: Around 12 ounces of dried penne is perfect. The ridges are great for catching all that delicious sauce, but feel free to use ziti or rigatoni if that’s what you have on hand.
• Bell Peppers: Two of them! I love using a combination of red and yellow for a pop of color and sweetness that balances the richness of the sausage.
• Aromatics: One yellow onion and a couple of cloves of fresh garlic create the foundational flavor for our sauce. Don’t skimp on these.
• Crushed Tomatoes: A big 28-ounce can of crushed tomatoes is the heart of the sauce. Look for a good quality brand if you can; it makes a difference.
• Olive Oil, Salt, and Pepper: The essentials for cooking and seasoning everything perfectly.
• Fresh Parsley: This is optional, but a little sprinkle of chopped parsley at the end adds a touch of freshness that brightens everything up.

My Secret for an Unforgettable Sauce

Here’s a little trick I’ve picked up that adds an incredible depth of flavor to simple pasta dishes like this one. After you brown the sausage and take it out of the pan, you’ll see all those browned bits stuck to the bottom. That’s pure flavor! Before you add the onions and peppers, deglaze the pan. Pour in a splash of red wine (about 1/4 cup) or even some chicken broth and use your spoon to gently scrape up all those bits. Let the liquid bubble and reduce by about half. This one small step builds a foundation for a sauce that tastes like it’s been simmering for hours, not minutes. It’s a game-changer for this sausage dish.

Bringing It All Together, Step by Step

This is a true one-skillet sauce situation (minus the pot for the pasta, of course). The process is simple and flows perfectly for a quick weeknight meal.

1. Brown the Sausage: Get a large skillet or Dutch oven over medium-high heat and add a tablespoon of olive oil. Add your sliced sausage and cook until it’s nicely browned on both sides. Don’t rush this step; the caramelization is key. Once it’s cooked, use a slotted spoon to transfer it to a plate, leaving the rendered fat in the skillet.
2. Sauté the Veggies: Add the remaining olive oil to the same skillet. Toss in your chopped onion and cook for 3-4 minutes until it starts to soften. Then, add the sliced bell peppers and continue to cook for another 5 minutes, stirring occasionally, until they are tender-crisp. Finally, stir in the minced garlic and cook for just 30 seconds until you can smell it.
3. Simmer the Sauce: Pour the entire can of crushed tomatoes into the skillet. Season generously with salt and black pepper. Give everything a good stir, bring it to a gentle bubble, then reduce the heat to low, cover, and let it simmer for about 10-15 minutes. This is when all the flavors meld together.
4. Cook the Pasta: While the sauce is simmering, bring a large pot of salted water to a boil and cook your penne according to the package directions until it’s al dente. Just before you drain it, make sure to save about a cup of the starchy pasta water.
5. Combine and Serve: Add the cooked sausage back into the skillet with the sauce. Drain your pasta and add it directly to the skillet as well. Give everything a thorough toss to coat the pasta. If the sauce seems a little too thick, stir in a splash of the reserved pasta water until it reaches the perfect consistency. Serve hot, garnished with that fresh parsley.

How to Store and Reheat Leftovers

If you happen to have any leftovers, they make for a fantastic lunch the next day. Simply store the pasta in an airtight container in the refrigerator for up to 3 days. To reheat, you can microwave it, but I prefer to warm it up in a skillet over medium-low heat. Add a tablespoon or two of water or broth to loosen up the sauce and bring it back to life. It will taste just as good as it did on day one.

Sweet Pepper Sausage Pasta Recipe

Ingredients

• 12 oz penne pasta
• 1 lb Italian sausage (mild, hot, or sweet), sliced
• 2 tbsp olive oil, divided
• 1 yellow onion, chopped
• 2 bell peppers (a mix of red and yellow is best), sliced
• 2 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add the sliced sausage and cook until browned. Remove from the skillet and set aside.
2. Add the remaining 1 tbsp of olive oil to the skillet. Add the chopped onion and cook for 3-4 minutes until softened.
3. Add the sliced bell peppers and cook for about 5 minutes until tender-crisp.
4. Stir in the minced garlic and cook for 30 seconds until fragrant.
5. Pour in the crushed tomatoes, season with salt and pepper, and bring to a simmer. Reduce heat, cover, and cook for 10-15 minutes.
6. While the sauce simmers, cook the penne according to package directions. Reserve about 1/2 cup of pasta water before draining.
7. Add the cooked sausage and drained pasta to the skillet with the sauce. Toss to combine. Add a splash of reserved pasta water if needed to create a smooth sauce.
8. Serve immediately, garnished with fresh parsley if desired.