Sausage and Peppers Pasta (Printable Version)

A flavorful pasta tossed with savory sausage and sweet bell peppers in a rich tomato sauce.

# What You'll Need:

→ Meats

01 - 1 pound Italian sausage (mild or spicy), casings removed

→ Vegetables

02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 green bell pepper, sliced
05 - 1 large onion, thinly sliced
06 - 3 cloves garlic, minced

→ Pasta

07 - 12 ounces penne or rigatoni pasta

→ Sauce & Seasonings

08 - 1 can (14 ounces) crushed tomatoes
09 - 2 tablespoons tomato paste
10 - 1 teaspoon dried oregano
11 - 1/2 teaspoon dried basil
12 - 1/2 teaspoon crushed red pepper flakes (optional)
13 - Salt and black pepper, to taste

→ Others

14 - 2 tablespoons olive oil
15 - 1/4 cup fresh parsley, chopped (for garnish)
16 - Grated Parmesan cheese, for serving

# How To Make It:

01 - Bring a large pot of salted water to a boil and cook the pasta according to package directions. Drain, reserving 1/2 cup of pasta cooking water, then set pasta aside.
02 - Heat olive oil in a large skillet over medium heat. Add the sausage, breaking it up with a spoon, and cook until browned and fully cooked, about 5 to 7 minutes. Remove and set aside.
03 - In the same skillet, add sliced bell peppers and onion. Sauté until softened and slightly caramelized, approximately 5 to 6 minutes.
04 - Stir in minced garlic and cook for an additional 1 minute until fragrant.
05 - Add tomato paste, crushed tomatoes, dried oregano, basil, and red pepper flakes. Season with salt and black pepper. Simmer for 5 minutes to develop flavors.
06 - Return browned sausage to the skillet, mixing well with the sauce. Simmer for 3 to 4 minutes, adding reserved pasta water if the sauce becomes too thick.
07 - Add the drained pasta to the skillet and toss to coat evenly in the sauce. Heat through for 1 to 2 minutes.
08 - Plate the pasta and garnish with chopped fresh parsley and grated Parmesan cheese.

# Expert Advice:

01 -
  • It's a one-skillet dinner that feels fancy enough to impress but honest enough to make on a Tuesday.
  • The sausage breaks down into the sauce while the peppers turn sweet and jammy, creating layers of flavor with minimal effort.
  • Leftovers taste even better the next day, making it perfect meal prep that doesn't feel like meal prep.
02 -
  • Don't drain the pasta water until you've tasted the final dish—that starchy liquid is the secret to a sauce that clings instead of pools at the bottom.
  • The difference between good and great is browning the sausage properly first; a gray, boiled sausage ruins the whole thing, but browned meat makes the sauce sing.
  • Fresh garlic matters enough to make your hands smell garlicky; jarred stuff won't give you the same brightness and aromatic lift.
03 -
  • Reserve pasta water before draining; it's free and better than any cream for loosening a sauce that's gotten too thick.
  • If you're feeding a crowd, brown the sausage in batches instead of crowding the pan—overcrowding steams instead of sears, and steamed sausage is a missed opportunity.
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