Sweet Pepper and Sausage Pasta Recipe
A steaming bowl of Sweet Pepper and Sausage Pasta is pure comfort on a plate, blending vibrant strips of bell peppers, savory sausage, and a silky Parmesan cream sauce that hugs every twist of tender pasta. This crowd-pleasing dish balances zesty Italian flavors with the gentle sweetness of peppers, delivering the kind of meal you’ll want to share with both family and friends. It’s easy enough for a busy weeknight, yet impressive enough to serve for a special occasion, and every time I make it, the kitchen fills with the irresistible aroma of garlic, oregano, and toasty sausage — a combination that’s always a guaranteed hit.
Ingredients You’ll Need
This Sweet Pepper and Sausage Pasta is all about big flavors from simple, everyday ingredients. Each component brings something special — from vivid colors to creamy depth and a burst of fresh herbs at the finish. Here’s what you’ll need and why you’ll love having them in your kitchen:
- Pasta (12 ounces penne or rigatoni): A sturdy pasta shape holds up beautifully to the robust sauce and hearty sausage, making every bite substantial and satisfying.
- Olive Oil (1 tablespoon): Just a touch is all you need to start things off right, infusing the sautéed veggies and sausage with Mediterranean flavor.
- Italian Sausage (1 pound, mild or sweet, casings removed): The star protein that crumbles into juicy, savory bites, infusing the sauce with classic Italian flair.
- Red, Yellow, and Orange Bell Peppers (1 each, sliced): These lend beautiful color, subtle sweetness, and a tender crunch — plus they make the finished dish pop on the plate.
- Yellow Onion (1 small, sliced): Adds savory depth and melts beautifully into the sauce for extra sweetness.
- Garlic (3 cloves, minced): A must for any Italian-inspired dish, it perfumes the kitchen and builds layers of flavor.
- Dried Oregano (1/2 teaspoon): Just enough to amplify those nostalgic Italian undertones.
- Red Pepper Flakes (1/4 teaspoon, optional): For those who love a bit of a kick; leave it out for a milder finish.
- Chicken Broth (1/2 cup): Deglazes the pan, lifting every last savory bit into the sauce for extra body and taste.
- Heavy Cream (1/2 cup): Brings decadent richness and a silky texture that makes the pasta sauce feel utterly luxurious.
- Parmesan Cheese (1/2 cup, grated): Gives a salty, nutty punch and helps the sauce cling beautifully to the pasta.
- Salt and Black Pepper (to taste): Essential for seasoning every layer to perfection.
- Chopped Fresh Basil or Parsley (for garnish, optional): A fresh finish that lifts and brightens the whole dish.
How to Make Sweet Pepper and Sausage Pasta
Step 1: Boil the Pasta
Fill a big pot with salted water and bring it to a bubbling boil. Add your pasta and cook until just al dente, following the time on your package. When it’s done, drain and set aside — don’t forget to reserve a cup of pasta water in case you want to loosen the sauce later!
Step 2: Brown the Sausage
Heat the olive oil in a large skillet over medium-high. Add the sausage, breaking it up with your spoon as it cooks. You want craggly, caramelized bits and a deep, savory aroma. Once cooked through and browned, scoop the sausage out and keep it handy for later.
Step 3: Sauté the Peppers and Onion
In the same skillet, toss in the sliced bell peppers and onion. Sauté for five or six minutes until soft and fragrant, stirring occasionally to get everything glossy and beautifully tender. This sweetens the peppers and creates a lush veggie base for your Sweet Pepper and Sausage Pasta.
Step 4: Add Garlic and Spices
Sprinkle in the minced garlic, oregano, and a pinch of red pepper flakes if you like extra heat. Let everything sizzle for about a minute — you’ll smell that wonderful, garlicky-basil scent that signals something delicious is about to happen.
Step 5: Build the Creamy Sauce
Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Those little bits are flavor gold! Stir in the heavy cream and let the sauce gently simmer, bubbling just slightly as it thickens up and marries all the vegetable and sausage flavors.
Step 6: Combine and Finish
Return the browned sausage to your skillet. Let the whole mixture simmer together for another two to three minutes, allowing the flavors to mingle and the sauce to thicken. Stir in the grated Parmesan — it’ll melt right in and make everything creamy and cohesive.
Step 7: Toss and Serve
Add your drained pasta to the skillet and toss until every piece is coated in that beautiful sauce. If things look a bit thick, splash in some reserved pasta water. Taste and adjust with salt and black pepper as needed. Scatter with fresh basil or parsley and serve your Sweet Pepper and Sausage Pasta immediately, steaming and fragrant!
How to Serve Sweet Pepper and Sausage Pasta
Garnishes
A generous sprinkle of extra grated Parmesan and a shower of chopped fresh basil or parsley turn the finished bowl into something special. Not only do they add brightness and color, but those last touches amplify all the Italian flavors swirling in your Sweet Pepper and Sausage Pasta.
Side Dishes
This pasta loves simple sides! A crisp green salad with a lemony vinaigrette balances out the richness, and warm, garlicky bread is perfect for mopping up all that dreamy sauce. If you want to go all out, roast some seasonal vegetables or whip up a platter of antipasto to serve alongside.
Creative Ways to Present
If you’re serving guests, try plating the pasta family-style in a big decorative bowl, or portion it out into individual shallow dishes for an elegant bistro vibe. For a fun twist, top each portion of Sweet Pepper and Sausage Pasta with a swirl of ricotta or a drizzle of chili oil. Or, pack leftovers into oven-safe ramekins, sprinkle with extra cheese, and broil for a bubbly, golden finish!
Make Ahead and Storage
Storing Leftovers
Let any leftover Sweet Pepper and Sausage Pasta cool completely, then transfer it to an airtight container. It’ll keep perfectly in your refrigerator for up to three days. To avoid mushy pasta, store the sauce and noodles separately if you can.
Freezing
This dish actually freezes quite well! Once the pasta has cooled, portion it into freezer-safe bags or containers. Label and date, and it’ll be ready to go for up to two months. Just know that the veggies will soften a bit after defrosting, but the flavors remain just as comforting.
Reheating
For best results, gently rewarm Sweet Pepper and Sausage Pasta on the stovetop with a splash of milk or a bit of broth to keep the sauce creamy. You can also microwave, but stop and stir every minute to prevent overheating. If it’s thickened up, just add a little liquid to revive that luscious texture.
FAQs
Can I make Sweet Pepper and Sausage Pasta ahead of time?
Absolutely! Prepare the sauce and sausage mixture up to two days in advance, then cook the pasta fresh before serving. This keeps the noodles from becoming soggy and ensures everything tastes vibrant and fresh.
Can I use a different kind of sausage?
Definitely — spicy Italian sausage is a fantastic swap if you prefer a little kick, or even chicken or turkey sausage works if you want something lighter. Just make sure to remove any casings and crumble the sausage well so it marries into the sauce.
What can I use instead of heavy cream?
If you’d like a lighter version of Sweet Pepper and Sausage Pasta, half-and-half or whole milk can stand in for heavy cream. Keep in mind that using milk creates a thinner sauce, but the flavor will still be fabulous!
Is this dish gluten-free?
It can be! Just use your favorite gluten-free pasta and double-check that the sausage and chicken broth are also gluten-free. Everything else is naturally gluten-free, so you won’t miss out on any flavor.
Can I add more vegetables?
Of course! Zucchini, spinach, or mushrooms are all great additions. Just sauté them along with the bell peppers and onion for extra color, nutrition, and flavor in every forkful of Sweet Pepper and Sausage Pasta.
Final Thoughts
If you need a meal that’s both soul-satisfying and bursting with color, you can’t go wrong with Sweet Pepper and Sausage Pasta. Every bite brings creamy sauce, juicy sausage, and the sweetness of roasted peppers — you’ll want this to become a permanent part of your dinner rotation. Give it a try and share it with those you love — it’s the kind of dish that’s meant for sharing!
Print
Sweet Pepper and Sausage Pasta Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the creamy goodness of Sweet Pepper and Sausage Pasta, a flavorful Italian-American dish that combines savory Italian sausage with colorful bell peppers in a rich, Parmesan-infused cream sauce. This quick and easy stovetop recipe is perfect for a satisfying weeknight dinner.
Ingredients
Pasta:
- 12 ounces pasta (penne or rigatoni)
Sauce:
- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or sweet, casings removed)
- 1 red bell pepper (sliced)
- 1 yellow bell pepper (sliced)
- 1 orange bell pepper (sliced)
- 1 small yellow onion (sliced)
- 3 garlic cloves (minced)
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- Chopped fresh basil or parsley for garnish (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta until al dente, then drain and set aside.
- Sear the Sausage: In a skillet, brown the sausage, breaking it up with a spoon. Remove from the pan.
- Sauté Veggies: In the same skillet, cook bell peppers and onion until softened. Add garlic, oregano, and red pepper flakes.
- Make the Sauce: Pour in chicken broth, scrape up browned bits. Stir in cream, simmer, then add sausage back.
- Finish the Dish: Add Parmesan, cooked pasta. Toss to coat. Season with salt and pepper. Garnish with herbs.
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- Spicy Italian sausage can be substituted for a kick of heat.
- Pair with a simple green salad and garlic bread.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 610
- Sugar: 6g
- Sodium: 720mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 85mg
