Pasta with Sausage and Peppers
Simple pasta dinners are kind of my specialty and this easy pasta with sausage and peppers is definitely one of my favorites. It’s a super quick meal, the leftovers are great for lunch the next day (or the next *few* days), and it’s surprisingly hearty for just how simple it is. So the next time you need a quick dinner fix, give this sausage and pepper pasta a try. I think you’re going to love it!
“Great flavor and easy to make, with minimal and easy to find ingredients. A good weeknight dinner that comes together quickly. Even my picky eaters enjoyed it.”
Kelsey
A Fast Pasta Dinner With a Few Smart Shortcuts
One of the main reasons that I love this recipe is that it’s incredibly simple. The Italian sausage is already chock-full of herbs and spices, so you don’t have to add a whole lot more to the skillet to make everything flavorful. I only use ½ lb. of sausage, then bulk it out with pasta, bell pepper, and onion to make four filling servings. Those vegetables add color, texture, nutrition, and a slight sweetness that perfectly balances the rich sausage and spicy red pepper. And because I’m all for a good shortcut, a jar of pasta sauce takes care of the rest! Brown the sausage well, let the peppers and onions soak up all those savory drippings, then finish everything with a little salty feta. Dinner is on the table in about 30 minutes, and we didn’t have to fuss with a sauce from scratch. 😉
Recipe Success Tips
- Brown the sausage in two stages. I brown the whole links first, then slice them and return the pieces to the skillet cut-side down. That second round of browning gives you more caramelized surface area, which means more flavor gets built into the pan before the sauce ever goes in.
- Use the skillet drippings as part of the seasoning. Don’t wipe out the pan after cooking the sausage. The peppers and onions go straight into those drippings, and as they soften and release moisture, they loosen the browned bits stuck to the bottom. That’s one of the easiest ways to make a simple jarred sauce taste more developed without adding another ingredient.
- Don’t second-guess the full jar of sauce. I know 24 oz. of sauce can look generous next to 8 oz. of pasta, but I tested the ratio this way for a reason. The pasta absorbs sauce as it sits, the vegetables take up some of that moisture, and the leftovers will be noticeably less saucy the next day. Starting with less can leave the finished pasta drier than you expect.
- Pull the pasta before it goes fully soft. Drain the penne when it’s al dente because it still has time to soften once it hits the hot sauce. If it’s already very tender when you drain it, it can lose its shape by the time everything is mixed together. I look for pasta that’s cooked through but still has a little resistance in the center.
- Add extra vegetables at the right time. This pasta is easy to bulk out with whatever vegetables you have on hand, but I add them according to how quickly they cook and how much moisture they release. Firmer or wetter vegetables should go in earlier so they have time to soften and cook off excess liquid, while quick-cooking greens can be stirred in near the end. This keeps the sauce from getting watery and helps every veggie keep the right texture.
Sausage and Peppers Pasta
Cost $9.16 recipe / $2.29 serving
Ingredients
- 2 Italian sausage links (about ½ lb., $2.77*)
- 1 Tbsp cooking oil ($0.04)
- 1 red bell pepper ($1.52)
- 1 yellow onion ($0.71)
- 24 oz. jar pasta sauce ($1.97**)
- ½ tsp dried basil ($0.05)
- ½ tsp dried oregano ($0.05)
- ¼ tsp crushed red pepper ($0.02)
- ½ lb. penne pasta (uncooked, $1.24***)
- 1 oz. feta (crumbled, $0.69****)
- 1 Tbsp fresh parsley (chopped, (optional) $0.10)
Video
Instructions
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Heat a large skillet over medium. Add the cooking oil and sausage links to the skillet and cook the sausage for a few minutes on each side, or until well browned (it does not need to be cooked through at this point).
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Remove the sausage to a clean cutting board and slice the sausage into medallions. Return the sausage to the skillet and continue to cook until the sausage is cooked through and browned on the cut sides. Remove the sausage to a clean plate.
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Meanwhile, slice the bell pepper and onion into thin strips. Add the sliced onion and bell pepper to the skillet after removing the sausage. Stir and cook the vegetables over medium heat, just until they begin to soften slightly.
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Add the sausage back to the skillet along with the pasta sauce, basil, oregano, and red pepper to the skillet. Stir everything to combine and heat through.
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Bring a large pot of water to a boil for the pasta. Once boiling, add the pasta and continue to boil until tender (about 7 minutes). Drain the pasta in a colander, then add it to the skillet and stir to combine with the sauce.
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Top the skillet with crumbled feta and chopped parsley (if desired), then serve.
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Notes
**I seriously love this dish with pretty much any jarred pasta sauce. It’s a shortcut worth taking, IMHO! This time I used Kroger Tomato + Basil. Nothing fancy, but still delicious! You can also use my homemade pasta sauce or swap in a jar of arrabbiata for a little spice or vodka sauce for a creamier version.
***Penne pasta is great because it pairs well with the size of the sausage and peppers, and its ribbed texture helps it grab the sauce. Other short pasta shapes like rigatoni, rotini, or ziti will also work well. Keep in mind that cooking times can vary by pasta shape, so cook it until al dente according to the package directions.
****A little sprinkle of feta cheese on top adds one last pop of flavor that really takes this dish to the next level! If you don’t have feta, a little grated Parmesan would also be awesome. 😉
Seasoning options: I kept the seasonings simple, so all you need is some basil, oregano, and crushed red pepper. But you could totally use an Italian seasoning blend in place of the individual herbs.
Storage & Reheating
- Fridge: Store leftovers in an airtight container in the refrigerator for 3-4 days. Just note the pasta will absorb some of the sauce as it sits.
- Reheating: I like to reheat individual portions in the microwave until heated through. Add a splash of water or a spoonful of extra pasta sauce if it looks dry.
- Freezing: You can freeze leftovers in an airtight container for up to 2 months. Keep in mind that the pasta and peppers will be softer after thawing. Thaw overnight in the refrigerator before reheating.
Nutrition Information
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make Sausage and Peppers Pasta Step-by-Step Photos
Brown the sausage links: Heat 1 Tbsp cooking oil in a large skillet over medium heat. Once hot, add 2 Italian sausage links (about ½ lb. total). Cook for a few minutes on each side until the outside is deeply browned. The sausage won’t be cooked through yet, and that’s okay. We’re building color and flavor first.
Slice the sausage: Transfer the partially cooked sausage to a cutting board and slice it into ¼-½-inch medallions. The centers may still be pink at this point because they’ll finish cooking in the skillet.
Brown the cut sides: Return the sliced sausage to the skillet. Arrange as many pieces cut-side down as you can, then cook over medium heat until the cut surfaces are browned and the sausage is cooked through. You should have plenty of browned bits and flavorful drippings left in the bottom of the skillet. Transfer the sausage to a clean plate.
Slice the vegetables: Meanwhile, slice 1 red bell pepper and 1 yellow onion into roughly ¼-inch-wide strips. Keeping them fairly similar in size helps them soften at about the same rate.
Cook the peppers and onions: Add the peppers and onions to the skillet with the sausage drippings. Cook over medium heat until the onion starts to look translucent and the peppers have softened slightly but still hold their shape. Stir and scrape the bottom of the skillet as they cook. The moisture released by the vegetables will loosen those browned sausage bits and pull all that flavor back into the dish.
Add the sauce and seasonings: Return the cooked sausage to the skillet, then add one 24 oz. jar pasta sauce, ½ tsp. dried basil, ½ tsp. dried oregano, and ¼ tsp. crushed red pepper. Stir well, making sure to scrape up anything still stuck to the bottom. Let the sauce heat through until it’s steaming and gently bubbling around the edges.
Cook the pasta until al dente: While the sauce heats, bring a large pot of water to a boil. Add ½ lb. penne pasta and cook until al dente, about 7 minutes. The pasta should be tender but still have a little firmness when you bite into it. Drain well. Now add the drained penne to the skillet and toss until every piece is coated in sauce.
Toss everything together: Sprinkle 1 oz. crumbled feta and 1 Tbsp chopped parsley, if using, over the pasta just before serving. The feta will soften slightly from the heat but should still leave you with little salty crumbles throughout.
Serve and enjoy!
What to Serve with Sausage and Pepper Pasta
This pasta already has sausage, vegetables, and plenty of sauce, so I usually keep the sides pretty simple. Homemade garlic bread is my first choice when I want something hearty because pasta + garlic bread always makes sense (and I can get it into the oven before I start the pasta!). For something fresher, I’ll make a Caesar salad; the crisp lettuce and tangy dressing are a nice match for the rich sausage and tomato sauce. If I want another vegetable on the plate, some oven roasted broccoli is especially convenient because its roughly 30-minute total time lines up almost perfectly with the pasta, so I can start both at about the same time. Or, if I’d rather keep everything on the stovetop, sautéed green beans take about 15 minutes, which means I can start them in a second skillet once the sauce is nearly finished and the pasta water is boiling.
More Easy Sausage Pasta Recipes
- My Sausage Broccoli Pasta is another 30-minute dinner that stretches ½ lb. of Italian sausage across plenty of pasta and veggies.
- This Sausage and Mushroom Pasta combines Italian sausage, mushrooms, tomatoes, and rigatoni in one pot!
- Cheesy Sausage Pasta is one of my favorite options when I want something a little creamier, with smoky sausage, tomatoes, spinach, and melty cheese.
- Try my One Pot Sausage and Sun Dried Tomato Pasta for another quick sausage pasta that’s ready in about 30 minutes with minimal cleanup.
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