Sausage and Peppers Pasta
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My Sausage and Peppers Pasta combines hearty sausage, sweet peppers and onion, and tender pasta in the most luscious cream sauce. This dish is so rich and flavorful, no one will believe it only takes 30 minutes to make!
Sausage and Peppers Pasta
I’m always looking for new recipes to make for weeknight dinners. While my family is fine sticking to their favorites, I’m often craving something new.
This recipe for sausage and peppers pasta does just the trick, adding a creamy spin to simple and classic ingredients.
Plus, it’s ready in a snap and doesn’t require too much focus to bring it all together. Just my kind of meal after a long day!
It’ll definitely work its way into rotation with other weeknight favorites like sheet pan sausage and veggies, this skillet chicken pot pie, and my one pot spaghetti.
Ingredient Notes and Substitutions
- Penne Pasta – This shape is perfect for creamy sausage and peppers pasta! The sauce fills the tubes and sticks to the ridges on the outside so there’s plenty in every bite.
Rigatoni or cellentani pasta are the next best picks. - Ground Italian Sausage – It’s easiest to buy this bulk (meaning not in the casing) so you can add it right to the pan. You’ll crumble it the same way you would ground beef.
Mild Italian sausage is perfect for this recipe, but there’s also a hot variety for those who want some extra spice.
And if all you can find are links, simply remove the meat from the casings — just be sure they aren’t pre-cooked! - Onions and Bell Peppers – Grab a yellow onion and a variety of colors for your bell peppers.
Green are the most bitter, so I like to stick with sweeter red, yellow, and orange peppers. - All-Purpose Flour – This will help thicken the sauce when combined with the leftover fat from the sausage.
Instead of making a roux at the beginning, you’ll sprinkle the flour over the cooked veggies before adding the liquid. - Italian Seasoning – You don’t need too much since the sausage is already seasoned.
You can also make your own blend of oregano, parsley, basil, and rosemary — or use just one or two of your favorites. - Chicken Stock and Bouillon – The sauce turns out so much richer when it’s made with stock instead of plain water.
Plus, it helps balance the cream so the texture is silky and not too thick. I also like to add some bouillon or chicken base for an even more concentrated flavor! - Half-and-Half and Cream – If you’re unfamiliar with it, half-and-half is simply a mixture of heavy cream and milk that’s popular in the US.
I like to mix it with additional cream so the sauce isn’t too thick or too thin.
Feel free to use all half-and-half when making this Italian sausage and peppers pasta if you prefer! - Cheese – Combine plenty of freshly grated mozzarella for that ooey gooey factor, plus parmesan for flavor.
There isn’t a great substitute for the mozzarella, but you could swap the parm for pecorino romano in a pinch.
Tips and Tricks to Make Pasta with Sausage and Peppers
- Salt your pasta water — and reserve some for later.
There are two main reasons for salting pasta water: to add flavor and tone down the amount of starch.
Aim for 1 tablespoon of salt in 4 quarts of water when cooking 1 pound of pasta.
When you’re ready to drain the penne, pour or ladle at least ½ cup of the starchy water into a container. I’ll usually save a cup or more just to be safe.
Then, stir it into your sausage peppers and onions pasta a little at a time to bring the sauce together and make it just the right consistency.
- Cook the sausage before the peppers and onions.
Once it’s browned, transfer it to a bowl or plate with a slotted spoon so you leave any grease behind. I like to line the dish with a paper towel too.
Use that grease to saute the veggies instead of oil (though you can add a little oil if needed) for even more flavor!
Cook the onions and peppers just until they start to soften. They’ll continue to break down more as they simmer in the sauce.
- Use room temperature cream and half-and-half.
It’s far less likely to scald or cause clumps when it hits the hot pan if it’s not chilled from the fridge.
Simply measure both out before prepping your veggies and getting started. It’ll be ready to use after 20-30 minutes on the counter.
Prep Ahead
- Chop bell peppers and onion
- Grate mozzarella and parmesan
Kitchen Tools You Will Need
- Dutch Oven – I love this set and use it all the time. It is perfect for roasts, and I especially love it for my one-pot meals.
- Large Pot and Strainer to cook and drain the pasta.
- Cheese Grater – Fresh cheese makes this recipe even better! Skip the bagged shreds and buy a block to grate yourself.
- Wooden Spoon – Use this to break up the sausage and stir everything together. It’s much better at scraping the tasty bits off the bottom of the pan than plastic utensils.
Serving Suggestions
Nothing goes better with a rich, creamy pasta dish than a fresh green salad with tangy balsamic vinaigrette and some crusty bread.
If I’m making sausage peppers and onions pasta for guests, I’ll throw together a burrata caprese or antipasto tray for a more impressive option. And you can never go wrong with a big basket of air fryer garlic knots!
Some roasted rosemary onions or grilled zucchini would be a delicious side too.
Storing and Reheating Sausage Peppers and Onions Pasta
Allow leftovers to cool, then transfer to an airtight container. I also like to keep a small container of pasta water just in case.
Refrigerate sausage and peppers pasta for 3-4 days or freeze for up to 3 months. Thaw in the fridge overnight before reheating.
You can reheat leftovers in the microwave in 30-second bursts, but I usually get the best results with the stovetop.
Add some of the reserved pasta water to the pan — this helps loosen up the pasta with sausage and peppers so it heats more evenly.
Italian Sausage and Peppers Pasta FAQ
Be sure to keep the heat low and stir frequently as it simmers. If the heat is too high, the sauce will become grainy and start to separate.
You can certainly make one! Prepare the pasta with sausage and peppers as directed, then transfer everything to a greased 9×13-inch baking dish.
Top with another cup of shredded mozzarella and bake for 15-20 minutes at 350°F, until the cheese is melted and bubbly.
Swap some of the peppers with zucchini or mushrooms, or wilt in a handful or two of spinach at the end. Just don’t add too many extra veggies or there won’t be enough sauce to coat everything.
You could also play with the seasonings, adding extra garlic and some red pepper flakes for more heat, or adding a little Dijon mustard for some earthy, tangy flavor.
Enjoy!
With love, from our simple kitchen to yours.
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Sausage and Peppers Pasta
Ingredients
- 1 pound uncooked penne pasta
- 1 tablespoon olive oil
- 1 pound ground Italian sausage, hot or mild
- 1 medium yellow onion, chopped
- 3 bell peppers, red, yellow, and orange, chopped
- 5 cloves garlic, minced
- 1/4 teaspoon red pepper flakes, optional
- 3 tablespoons all-purpose flour
- 1 tablespoon Italian seasoning
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 2 1/2 cups chicken stock
- 1 teaspoon chicken bouillon, granulated, cubed, or base
- 1/2 cup half and half
- 1/2 cup heavy cream
- 6 ounces mozzarella cheese, freshly grated
- 1/2 cup parmesan cheese, freshly grated, plus extra for garnish
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the penne pasta until al dente, following package instructions. Reserve ½ cup of pasta water, then drain. Toss with a drizzle of olive oil to prevent sticking and set aside.
- Prepare Ingredients: While the pasta cooks, chop the onion and bell peppers into ½-inch pieces and mince the garlic.
- Cook the Sausage: Heat the olive oil in a large skillet over medium-high heat. Add the ground Italian sausage and crumble as it cooks. Once browned and fully cooked, remove with a slotted spoon and set aside.
- Cook the Vegetables: Add more oil to the skillet if needed. Sauté the onion and bell peppers until softened, about 4–5 minutes.
- Add the minced garlic and red pepper flakes (if using), and cook for 30 seconds until fragrant.
- Make the Sauce: Sprinkle the flour over the vegetables and stir for 1 minute to form a roux.
- Return the cooked sausage to the skillet. Add the Italian seasoning, chicken broth, chicken bouillon, half and half, and heavy cream.
- Stir, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer, then reduce the heat to low and simmer for 7–9 minutes, stirring frequently, until the sauce thickens slightly.
- Combine Pasta and Sauce: Stir in the mozzarella and parmesan cheeses until melted. Add the cooked pasta and toss to coat. Gradually stir in the reserved pasta water, a little at a time, until the sauce reaches your desired consistency.
- Serve: Season with kosher salt, black pepper, and additional red pepper flakes to taste. Garnish with extra parmesan cheese and fresh parsley, if desired.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published March 2025
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