Sweet Pepper and Sausage Pasta Recipe
Get ready to fall in love with a bowl of comfort food that brings together juicy sausage, vibrant bell peppers, and a luxuriously creamy sauce—this Sweet Pepper and Sausage Pasta is one of those recipes that feels like a warm hug at the end of a busy day. The blend of sweet peppers, savory Italian sausage, and just the right touch of heat from red pepper flakes nestles beautifully into ridged pasta, making every bite a celebration of flavors and colors. Whether you’re whipping this up for a family dinner or treating yourself to a cozy solo night in, this dish is guaranteed to shine.
Ingredients You’ll Need
Ingredients You’ll Need
Putting together this Sweet Pepper and Sausage Pasta couldn’t be simpler, and yet every ingredient plays a starring role. With a short but thoughtfully chosen list of staples, you get unbeatable flavor, creamy texture, and gorgeous color all in one skillet.
- Pasta (12 ounces penne or rigatoni): Ridged shapes like penne or rigatoni help catch all the creamy sauce and sausage bits for perfect bites.
- Olive oil (1 tablespoon): A splash of good olive oil brings a subtle fruitiness and helps everything sauté evenly.
- Italian sausage (1 pound, casings removed): Go mild or sweet for classic flavor, or choose spicy if you crave more zip; sausage adds amazing savoriness and depth.
- Red bell pepper (1, thinly sliced): Adds bold color and a gentle sweetness to balance the sausage.
- Yellow bell pepper (1, thinly sliced): Brings a sunny hue and mellow flavor to the mix.
- Orange bell pepper (1, thinly sliced): Rounds out the pepper trio so every mouthful is packed with color and sweetness.
- Red onion (1 small, thinly sliced): Lends sweetness and a subtle bite that blends into the sauce.
- Garlic (3 cloves, minced): Essential for bringing warmth and aroma to your kitchen and your pasta.
- Dried oregano (1/2 teaspoon): Infuses the sauce with classic Italian-inspired herbal notes.
- Red pepper flakes (1/2 teaspoon, optional): For anyone who enjoys a little background heat, don’t skip this!
- Chicken broth (1/2 cup): Adds moisture and savory flavor that deepens the sauce without being too heavy.
- Heavy cream (1/2 cup): Delivers the creamy, velvety texture that makes the sauce feel rich and restaurant-worthy.
- Parmesan cheese (1/2 cup, grated): Melts into the pasta, bringing a nutty, salty finish that’s absolutely irresistible.
- Salt and black pepper (to taste): Bring all the flavors perfectly into balance—season generously!
- Chopped fresh parsley (for garnish): Brightens the final dish with fresh flavor and color.
How to Make Sweet Pepper and Sausage Pasta
Step 1: Boil the Pasta
Start by bringing a large pot of salted water to a rapid boil—don’t be shy with the salt! Add your penne or rigatoni and cook according to the package directions until it’s just al dente. Once the pasta is cooked, drain it and set aside, remembering to save about half a cup of the cooking water if you like your pasta a little extra saucy.
Step 2: Brown the Sausage
In a large skillet or sauté pan, heat the olive oil over medium heat. Add the Italian sausage, breaking it up into bite-sized pieces using a wooden spoon. Cook until nicely browned and cooked through, about 5 to 7 minutes. Once it’s done, transfer the sausage to a plate and set aside; you’ll return it to the party soon.
Step 3: Sauté the Peppers and Onion
Using the same skillet (all those browned sausage bits at the bottom only add more flavor), toss in the trio of thinly sliced bell peppers and the red onion. Sauté for 4 to 5 minutes, stirring occasionally, until the vegetables are tender and glossy, and the kitchen smells amazing.
Step 4: Build the Flavor Base
Add the minced garlic, dried oregano, and the red pepper flakes (if using) to the skillet. Stir and cook for just about a minute—just long enough for the garlic to get fragrant without turning brown. These aromatics infuse everything with irresistible Italian-inspired flavor.
Step 5: Create the Creamy Sauce
Pour in the chicken broth, scraping up any flavorful bits stuck to the pan (that’s where the magic happens). Bring it all to a gentle simmer. Next, stir in the heavy cream, watching as the sauce turns silky and creamy before your eyes. Slide the browned sausage back into the skillet and give everything a solid stir.
Step 6: Toss With Pasta and Cheese
Add the cooked pasta to the skillet, tossing everything gently so the sauce and sausage nestle into every nook and cranny. Sprinkle in the Parmesan cheese and keep tossing until the pasta is glossy and completely coated. Season to taste with salt and freshly cracked black pepper, and get ready for some serious satisfaction.
Step 7: Finish and Serve
Turn off the heat and shower everything with a generous handful of chopped parsley for a burst of freshness. Serve the Sweet Pepper and Sausage Pasta warm, straight from the skillet to the table. If you saved pasta water and want a saucier finish, style it in right at the end.
How to Serve Sweet Pepper and Sausage Pasta
Garnishes
A sprinkle of extra grated Parmesan and a scattering of chopped fresh parsley make a lovely finishing touch for Sweet Pepper and Sausage Pasta. For more color, try adding a few ribbons of fresh basil or a fine drizzle of good olive oil over each serving. If you love some zing, a light grate of lemon zest is a wonderful addition, too.
Side Dishes
This pasta is plenty satisfying on its own but pairs beautifully with a crisp green salad dressed in a simple vinaigrette, or a basket of warm, crusty bread to soak up every last bit of creamy sauce. If you want to keep things extra fresh, roasted asparagus or steamed broccoli make bright, healthy accompaniments.
Creative Ways to Present
Turn your weeknight into an event by serving Sweet Pepper and Sausage Pasta in a big family-style platter, topped with extra herbs for a rustic Italian vibe. Or, portion it into shallow bowls with a Parmesan tuile perched on the side for a little gourmet flair. It’s a fantastic dish for meal prep—tuck into thermos containers and you have the coziest desk lunch imaginable.
Make Ahead and Storage
Storing Leftovers
Any leftover Sweet Pepper and Sausage Pasta can be cooled to room temperature and tucked snugly into an airtight container. Stored in the refrigerator, it’ll stay fresh and tasty for up to 3 days—a perfect grab-and-go lunch or hassle-free dinner.
Freezing
For longer-term meal planning, portion the cooled pasta into freezer-safe containers or zip bags. Sweet Pepper and Sausage Pasta freezes surprisingly well for up to 2 months. Just be aware that creamy sauces can separate a bit when thawed, but a good stir during reheating brings them right back together.
Reheating
When you’re ready for round two, reheat the pasta gently in a skillet over medium-low heat, adding a splash of broth or milk to loosen the sauce if needed. You can also microwave it in short bursts, stirring after each one. Top off with fresh parsley or Parmesan for that just-made flavor.
FAQs
Can I use a different type Main Course
Absolutely! Sweet Pepper and Sausage Pasta is fantastic with turkey sausage, spicy Italian sausage, or even a plant-based sausage if you want to make it vegetarian. Just choose one that packs good flavor since it anchors the dish.
Do the bell peppers need to be a specific color?
Not at all—the rainbow is up to you! Mixing red, yellow, and orange peppers gives the most colorful and pleasantly sweet result, but you can use whatever variety you have on hand, or just stick to one or two.
Can I add extra vegetables to this pasta?
Definitely. Fresh spinach or kale stirred in at the end until just wilted is lovely, or try sun-dried tomatoes, peas, or even sliced mushrooms for added texture and depth.
What pasta shapes work best with this recipe?
Rigatoni and penne are top choices for Sweet Pepper and Sausage Pasta because their tubes hold plenty of sauce and sausage in every bite. But feel free to use any short pasta shape you love.
Is this dish spicy?
The red pepper flakes add a gentle heat, but you can easily adjust the spice level. Leave them out for a milder pasta or use hot Italian sausage if you want to turn up the heat.
Final Thoughts
Give Sweet Pepper and Sausage Pasta a try the next time you’re craving something colorful, cozy, and bursting with flavor. You might just find it becomes your new favorite weeknight comfort food—it’s as delightful to make as it is to eat!
Print
Sweet Pepper and Sausage Pasta Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the flavors of sweet bell peppers, savory Italian sausage, and creamy Parmesan cheese with this delicious Sweet Pepper and Sausage Pasta recipe. Perfect for a cozy weeknight dinner or a special gathering.
Ingredients
Pasta:
- 12 ounces pasta (penne or rigatoni)
Sauce:
- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or sweet), casings removed
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 orange bell pepper, thinly sliced
- 1 small red onion, thinly sliced
- 3 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Cook the Pasta: Cook pasta according to package instructions, drain, and set aside.
- Sear the Sausage: Brown Italian sausage in olive oil until cooked through. Set aside.
- Sauté Vegetables: In the same skillet, cook bell peppers and onion until tender. Add garlic, oregano, and red pepper flakes; cook briefly.
- Make the Sauce: Pour in chicken broth, simmer, then add cream and sausage. Simmer, then add cooked pasta.
- Finish and Serve: Stir in Parmesan, season, and garnish with parsley. Serve hot.
Notes
- You can use turkey or spicy sausage for variation.
- Enhance with spinach or sun-dried tomatoes.
- This dish reheats well for leftovers.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 620
- Sugar: 6g
- Sodium: 820mg
- Fat: 35g
- Saturated Fat: 14g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg
