Sausage Peppers Pasta Mix (Printable version)

A hearty Italian-American dish featuring sausage, bell peppers, and pasta in a savory tomato sauce.

# What you need:

→ Meats

01 - 1 lb 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 oz penne or rigatoni pasta

→ Sauce & Seasonings

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

→ Others

14 - 2 tbsp 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 water, and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add sausage and break it up with a spoon. Cook until browned and fully cooked, about 5 to 7 minutes. Transfer to a plate and set aside.
03 - In the same skillet, add sliced bell peppers and onion. Sauté until softened and lightly caramelized, about 5 to 6 minutes.
04 - Stir in minced garlic and cook for 1 minute until fragrant.
05 - Add tomato paste, crushed tomatoes, oregano, basil, and red pepper flakes to the skillet. Season with salt and black pepper. Simmer for 5 minutes.
06 - Return cooked sausage to the skillet and stir to combine. Simmer for 3 to 4 minutes, adding reserved pasta water if sauce is too thick.
07 - Add drained pasta to the skillet and toss to coat evenly. Heat through for 1 to 2 minutes.
08 - Garnish with chopped fresh parsley and grated Parmesan cheese before serving.

# Expert Advice:

01 -
  • It comes together in under 45 minutes but tastes like you've been simmering something all day.
  • The sausage breaks down into the sauce in a way that makes every bite of pasta feel substantial and satisfying.
  • Three colors of peppers isn't fancy—it's just gorgeous on the plate and tastes like you cared.
02 -
  • Pasta water is magic—the starch is what makes the sauce cling and coat instead of just sitting on top. Always reserve some before you drain.
  • Cooking the sausage, peppers, and onions in sequence in the same pan means each step builds flavor from what came before, so don't skip around or rush it.
03 -
  • Cook your pasta just shy of done if you're tossing it in the skillet with the sauce—it continues to soften from the heat and the moisture, so perfectly al dente pasta becomes slightly softer but still with texture.
  • Keep the heat on medium rather than high; this isn't a race, and a gentle simmer makes the sauce taste intentional rather than rushed.
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