Savory Sausage Pepper Pasta

This filling sausage and pepper pasta has been my go-to dinner fix for ages, mixing colorful bell peppers with tasty Italian sausage in a dish that's quick to throw together but still packed with flavor.

I whipped up this meal for the first time when some friends dropped by unexpectedly and I couldn't run to the store. They loved it so much that it's now a staple in our weekly meals. We even call it our "panic pasta" at home because it never disappoints, even with the fussiest eaters.

Ingredients

• Penne pasta: grabs onto the chunky sauce perfectly
• Salt: gets right into the pasta when you add it to the water
• Ground Italian sausage: packs so much taste you won't need many extra spices
• Red bell pepper: gives a hint of sweetness and bright color
• Yellow bell pepper: adds more sweet notes and looks great with the red pepper
• Onion: forms the tasty foundation that pulls everything together
• Canned diced tomatoes: make cooking easier and work well any time of year
• Italian seasoning blend: cuts down prep time while adding all those Mediterranean flavors
• Parmesan cheese: finishes each bite with the right amount of salty richness

Try to get Italian sausage that shows bits of herbs and spices for better taste. When picking bell peppers, go for ones that feel weighty and have smooth, firm skin - that's how you know they're fresh.

Tasty Step-By-Step Guide

Sort Out Your Pasta:

Get a big pot of water bubbling hot, then throw in enough salt till it tastes like seawater. Cook your penne following the box instructions until it's just firm to bite. Don't forget to save a whole cup of the starchy water before you drain it. This magic water will make your sauce come together smoothly later.

Cook The Sausage:

Heat up a wide pan on medium-high and crumble the Italian sausage as it cooks. Keep it going for about 6 minutes until you can't see any pink and you get some crispy bits around the edges. Those little brown pieces pack tons of flavor. Drain off most of the fat but keep a little bit for cooking the veggies.

Build Your Flavor Foundation:

Toss the chopped onions in with the sausage and let them cook for 2-3 minutes until they start getting soft and see-through. Keep stirring so nothing burns and to help the onions soak up all that sausage goodness.

Whip Up The Sauce:

Now throw in your sliced red and yellow peppers, both cans of diced tomatoes with all their juice, and sprinkle in the Italian seasoning. Mix it all up and let it bubble away for 8-10 minutes. This softens those peppers, makes the tomato flavor stronger, and lets all the spices open up.

Put It All Together:

Add your drained pasta to the pan if there's room, or dump everything back into the pasta pot. Pour all the sausage and pepper mix over the pasta and gently toss everything. Slowly add some of that saved pasta water, starting with just a quarter cup, until the sauce looks just right. The starchy water helps the sauce stick to every bit of pasta.

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What I love most about this dish is how the sweet bell peppers play off the savory sausage. My grandma always said great Italian food isn't about fancy techniques but letting simple, good ingredients shine. This meal totally follows that idea, bringing bright colors and tastes to your table without any hassle.

Make Ahead Options

You can get this pasta ready up to two days before you need it. Just follow all the steps but cook the pasta a little less than normal. Keep the pasta and sauce in separate containers in the fridge. When you want to eat, put everything in a big pan with a splash of fresh pasta water or some broth and warm it up slowly. The flavors actually get even better overnight, so it's great for prepping meals ahead of time.

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Ingredient Substitutions

Regular Italian sausage gives you the most authentic taste, but turkey or chicken sausage works great if you want something lighter. If you don't eat meat, try plant based sausage or even some mushrooms cooked with Italian herbs. For folks who can't have gluten, just swap in your favorite gluten free pasta and check the sausage ingredients carefully. You can use any color bell peppers you like or happen to have, and fire roasted diced tomatoes add a nice smoky touch if you've got them.

Serving Suggestions

This hearty pasta is totally fine on its own, but it's really nice with a simple green salad dressed with lemon juice and olive oil for a balanced meal. If you're extra hungry, some garlic bread on the side is perfect for soaking up all that yummy sauce. A glass of medium bodied red wine like Chianti or Sangiovese goes really well with the tomato and sausage flavors. Want to make it look fancy? Just sprinkle some thinly sliced fresh basil or Italian parsley on top right before you serve it.

Frequently Asked Questions

→ Can I switch the pasta type?

Absolutely! Try swapping penne with fusilli, rigatoni, or even spaghetti. Just adjust the cooking time to get the texture you like.

→ What’s a good sausage substitute?

Swap Italian sausage with ground turkey, chicken, beef, or even a plant-based option for a lighter or vegetarian twist.

→ How can I make the sauce perfect?

Slowly mix in some of the pasta water while stirring until the sauce gets to the consistency you’re happy with. It really brings everything together.

→ Can I sneak in extra veggies?

Of course! Toss in sliced zucchini, mushrooms, or even spinach to amp up the nutrition and flavors.

→ Can I prep this ahead?

Yep! Whip up the sausage and pepper part earlier and refrigerate it. When you’re ready to eat, just reheat it in a pan and toss in freshly boiled pasta.