Turn the classic combination of sausage and peppers into an easy weeknight pasta dinner!
Choose your favorite sausage and your favorite pasta, then add some peppers and onions and you have a hearty dinner that everyone loves!
Ready in under 30 minutes, this will become your go to weeknight dinner!
Even though I am retired from teaching, I still appreciate an easy weeknight dinner. One that I can make without thinking. One that I can have on the table in under 30 minutes.
I make some variation of this simple pasta recipe almost every week.
Sometimes we're in the mood for spicy and I use spicy Italian sausage. Sometimes red bell peppers go on sale and I use them instead of green.
So many variations to this sausage and peppers pasta!
Pasta - I try to buy organic, which is lots easier to find now in regular grocery stores.
Garlic, onions and bell peppers - I use green most often because I like their vegetable flavor and they are inexpensive. When red and yellow bell peppers on sale I use them for their sweeter flavor.
Olive oil - I use a good quality Extra Virgin Olive Oil since it brings flavor to this recipe.
Sausage - I usually use Italian or Spicy Italian. You can use chorizo, andouille or even a light chicken or turkey sausage. For a different flavor you can use pork sausage, which I think gives it an almost breakfast feel.
Parmesan or Pecorino Cheese for serving.
Start the pasta water for making the pasta. You'll cook the pasta, while you are making the sauce.
Thinly slice the onions and the bell peppers. Mince the garlic.
Heat a little bit of the olive oil over medium high heat. If you're using a lean sausage, you might want to use more olive oil. If your sausage is fatty, use less or none at all.
Brown the sausage until no longer pink inside, about 10 minutes.
Add the onions, garlic, and peppers to the skillet and sauté for about 5 minutes or just until crisp tender.
Note - You should begin cooking the pasta now, if you haven't started it already. You are trying to time it so that it finishes, right when you are finished with the sauce.
The sauce can be kept warm, just turn it to low, if the pasta takes a little bit longer to cook. Rather than draining the pasta, I like to scoop it out straight into the skillet. This way you get a little bit of the pasta water to help make the sauce even creamier.
If you want the pasta even more saucier, you can scoop out some of the pasta water and add it to the skillet.
Add the pasta to the skillet. Stir to combine and taste and adjust for seasonings.
Serve topped with fresh grated Parmesan cheese or Pecorino.
So easy and so yummy.
We used a spicy Italian sausage this time and it was perfect. The little bit of fat from browning the sausage mixes with the little bit of pasta water to create a light and flavorful sauce.
We like to top ours with grated cheese (of course!) I usually use Parmesan or Pecorino and alway have a wedge in my fridge.
Note - buy Parmesan or Pecorino in a wedge and grate it yourself. It keeps a long time in your fridge and the flavor is outstanding! I use my microplane to make a fine grating - and I find I need much less cheese!
More sausage recipes:
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Pasta with Sausage and Peppers
- 1 pound Italian sausage
- 2 green peppers thinly sliced
- 2 onions thinly sliced
- 2 cloves garlic minced or sliced
- 8 oz pasta
- olive oil
- 3 tablespoons Parmesan cheese shredded
- Cook pasta in boiling, salted water per directions. Reserve ½ cup of pasta water before draining. (You'll cook the pasta as you are making the sauce.)
- Heat a little olive oil over medium high heat (use more oil if your sausage is lean.)
- Brown the sausage, stirring to break it up, about 4-5 minutes.
- Add the onions, garlic and bell peppers and sprinkle with salt and pepper. Sauté for about 2-3 minutes, until the peppers are crisp tender.
- Add the cooked pasta and a little of the pasta water if you want the pasta more moist. Taste and adjust for salt and pepper.
- Serve with a fresh grating of Parmesan cheese.