This super easy, one pot, sausage and pepper pasta recipe is perfect for a busy weekday night. A great weeknight dinner you can have on your table in 30 minutes.
Do you ever stare in your freezer and wonder what to make for dinner? We always have Italian sausage around here. It’s one of those things that freezes well so grab it when it’s on sale and you’ll be ready to make sausage and pepper pasta, or Italian sausage pasta or baked sausage and rice or throw it in some sausage and mushroom soup.
With just a few ingredients you can have sausage and peppers to serve over pasta and also perfect leftovers for a sausage and pepper sandwich or hoagie.
We have made this recipe so many times, I can almost do it with my eyes closed. That’s the beauty and simplicity of so many comfort foods. Add some Irish soda bread for dunking, it’s a perfect solution for your busy day.
This recipe for pasta with sausage, peppers, and onions is a one pan meal (except for cooking the pasta). Pick your largest skillet with a lid. You can also use a cast iron skillet and cover it with aluminum foil if you don’t have a skillet with a lid.
The sheer deliciousness comes from all of the onions and peppers melding with the sausage.
Let’s talk about onions!
Many years ago, there was only one variety of sweet onion called Vadelia because of the southern Georgia area where it was grown. They were only available for a limited amount of time and were snatched up quickly.
Now, sweet onions are always available in the grocery. They are such a great addition to your savory meals, adding a slightly sweet mild flavor.
If you look at them closely, you’ll see that there are two different shapes. . . one flattened, the other one shaped like a bulb. They taste the same but I think the bulb shaped one is easier to chop!
Why is pasta with sausage and peppers worth a try?
- Very easy to find ingredients
- So simple to make
- Ready in 30 minutes
- Perfect for leftovers
Ingredients for Sausage and Pepper Pasta
- Cooked Pasta – a ribbon like pasta like pappardelle works great to absorb the sauce
- Italian Sausage – mild Italian sausages or hot Italian sausages or a mixture of both or you can use turkey sausage or chicken sausage.
- Bell Peppers – multi color is fine, use what you have
- Sweet onions – Vidalia if you can find them
- Canned tomatoes – crushed tomatoes, or you can use whole and chop them up, you don’t need tomato sauce for this recipe.
- Red wine – you could use chicken broth or beef broth but it won’t have that rich flavor without the wine
- Seasonings – garlic, oregano and red pepper flakes
Putting together Pasta with Sausage and Peppers
Step 1: brown the sausages
Slowly brown the sausages in a little olive oil in a large skillet over medium heat and remove to a plate.
Step 2: cook the peppers
In the same skillet cook the onions and peppers, add garlic.
Step 3: make the sauce
Add some red wine scraping up all the flavorful bits and add the sauce back to the skillet. Add tomatoes, cover and let it simmer. Then pour it spoon it over cooked pasta or stir it all together. I prefer to spoon it over so that everyone can decide on how much pasta and sauce they want.
Pro tip: If feeding a crowd, slice the sausage after they’ve browned in the skillet and toss the peppers and sauce with the pasta before serving.
Variations and tips for Sausage with Peppers and Onions
- Use any type of sausage. Chicken/turkey, vegan, kielbasa, sweet or hot or any combo of them.
- As the flavors come together, it just gets better. Make enough for leftovers. If you make a lot, it freezes beautifully for up to 3 months. Microwave to reheat.
- You can also use a can of plum tomatoes. Just smoosh them in your hand and add all of the juice as well. Caution: pierce them first so they don’t pop all over you!
- You can store leftovers in the refrigerator for 5-7 days.
- You can make it spicier by adding some red chili pepper.
- If you’re watching your carbs and don’t want to serve it over pasta, you could use cauliflower rice instead.
Skillet sausage and peppers FAQs
What goes with sausage and peppers?
Pasta is the perfect thing to serve with sausage and peppers because it gives you something to soak up the sauce. Also a loaf of crusty bread is a great addition to this meal.
What type of pasta goes with a sausage and peppers recipe?
Any type of pasta will compliment the sauce but a wider ribbon type pasta like pappardelle or tagliatelle work the best.
Can you freeze sausage and peppers?
You can easily freeze sausage and peppers in an airtight container once it has cooled. When ready to serve, let it thaw and then cover with foil and reheat it in the oven for 10 minutes at 350º or microwave.
More skillet recipes you’ll want to try
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Skillet Sausage and Pepper Pasta
- 4 Italian sausage
- 2 tablespoons olive oil
- 3 bell peppers sliced
- 4 cloves garlic sliced
- 1 large sweet onion sliced
- 15 ounces crushed tomatoes
- 1 tablespoon oregano
- ½ cup red wine
- 1 teaspoon red pepper flakes
- salt and pepper
- Heat oil in large skillet with a lid or Dutch oven over medium heat. When hot, add sausages and slowly brown on all sides, about 5-8 minutes. Remove the sausages from the skillet and set aside.
- Increase the heat to high and add onions and peppers to the same skillet. Toss to cook with oil, stirring often. Once softened, add salt and garlic. Cook for an additional minute. Add wine and let it cook down by half.
- Add tomatoes, oregano and red pepper flakes and stir to combine. Add sausages back to the skillet and bring to a simmer. Reduce heat and cover, cooking until sausages are heated through about 20 minutes.
- Serve over pasta, or slice the sausages and combine the pasta with the sausage and peppers.
Barbara’s Tips + Notes
- To make this spicier, add more red pepper flakes
- You can combine the pasta with the sausage and peppers or serve separately.
- You can use any type of Italian sausage for this dish.
- You can cook this in a Dutch oven.
- You can use Marsala wine instead of red or substitute chicken or beef broth.
Ron Pierce says
Looks wonderful! Can’t wait to try it.