Sausage and Peppers Pasta
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This sausage and peppers pasta features savory sausage, sweet caramelized peppers, rich tomato paste, and a silky finish from pasta water. It tastes like it simmered all afternoon, but it’s easy to make in 30 minutes on a weeknight.
You’ll also enjoy my Italian Sausage and Peppers skillet and Italian Sausage Sandwich.
Quick Look at This Recipe
- Prep: 10 minutes
- Cook: 20 minutes
- Total: 30 minutes
- Serves: 4
- Method: Stovetop
- Flavor: Savory, slightly sweet, glossy sauce
Why You’ll Love This Family Favorite!
This is one of those weeknight recipes I’ve made more times than I can count. When my kids were little, I would dice the peppers smaller so they would melt into the sauce. When friends come over, I use spicy sausage and finish with extra Parmigiano. It’s humble, rustic cooking that feels like home.
The key is not rushing the tomato paste. Let it cook and caramelize. That’s where the magic happens.
Try these recipes next: Sausage Sheet Pan Dinner (Italian Sausage & Potatoes) and Pasta Alla Norcina (Creamy Sausage Pasta).
Made With Amore,
Table of Contents
Ingredients for Pasta with Sausage and Peppers
These simple, flavorful ingredients come together to create a classic Italian pasta dish that’s hearty, comforting, and full of bold flavor.
- Short pasta like rigatoni – Holds onto the sausage and sauce beautifully.
- Italian sausage – The heart of the dish; choose mild, sweet, or spicy. You can also make my Homemade Italian Sausage Recipe.
- Yellow and red bell peppers – Natural sweetness that balances the savory sausage.
- Yellow onion – Builds depth and sweetness.
- Garlic – Essential aromatic.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Use sliced Italian sausage instead of ground for a chunkier texture.
- Add a splash of cream for a creamy sausage and peppers pasta. Try my Creamy Sausage Tortellini Soup.
- Swap spinach for arugula. Try my Orecchiette with Sausage Peppers and Arugula.
- Make it spicy with hot Italian sausage and extra chili flakes.
- Use gluten-free pasta if needed.
How To Make Sausage and Peppers Pasta
This sausage and pepper pasta is a quick, flavor-packed dish with savory sausage, sweet peppers, and tender pasta. Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- Boil pasta in salted water until al dente. Reserve 1 cup of pasta water before draining. While the pasta cooks, make the sauce. Brown sausage in olive oil over medium heat, 6–8 minutes.
- Add onion and peppers. Cook 6–8 minutes until soft and lightly caramelized. Stir in garlic and red pepper flakes; cook 30 seconds.
- Add tomato paste; cook 2–3 minutes until deep red. Add ½ cup of pasta water to loosen. Simmer briefly.
- Toss in the cooked pasta.
- Then, add in the spinach, cheese, and basil.
- Toss well to combine. Add more pasta water as needed until glossy. Adjust seasoning and serve. Add a sprinkle of parmigiano after plating.
My Pro Tips
Recipe Tips
- Salt your pasta water like the sea or the whole dish falls flat.
- Let the tomato paste darken slightly before adding liquid.
- Add cheese off the heat to prevent clumping.
- Always finish pasta in the pan, never mix separately.
Recipe FAQ’s
Store leftovers in an airtight container in the refrigerator up to 4 days.
To reheat, add a splash of water and warm gently in a skillet over medium-low heat, stirring often. This keeps the pasta from drying out.
Short, ridged pasta like rigatoni or penne works best because it holds the sauce and sausage in every bite.
Reserve pasta water. That starch is essential for a silky finish.
What to Serve with Sausage and Peppers Pasta
More ideas on What to Serve with Italian Sausage and Peppers.
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Sausage and Peppers Pasta
Ingredients
- 1 lb rigatoni, or short pasta
- 2 tablespoons olive oil
- 1 pound Italian sausage, mild, spicy, or hot. Or, my homemade Italian sausage recipe.
- 1 yellow bell pepper, diced
- 1 red bell pepper, diced
- 1 yellow onion, diced
- 3 cloves garlic, chopped
- 1 teaspoon red pepper flakes, optional
- ¼ cup tomato paste
- 1 cup baby spinach
- ¼ cup fresh basil
- 2 cups reserved pasta water
- ½ cup freshly grated Parmigiano Reggiano
- Salt and black pepper
Instructions
- Boil pasta in salted water until al dente. Reserve 2 cups of pasta water before draining. While the pasta cooks, make the sauce.
- Brown sausage in olive oil over medium heat, 6–8 minutes.
- Add onion and peppers. Cook 6–8 minutes until soft and lightly caramelized. This adds lots of flavor!
- Stir in garlic and red pepper flakes; cook 30 seconds.
- Add tomato paste; cook 1-2 minutes until deep red.
- Add 1 ½ cups pasta water to loosen. Simmer briefly for 5 minutes.
- Toss in pasta, spinach, cheese, and basil. Keep tossing until all ingredients are combined. Add more pasta water as needed until glossy. Adjust seasoning and serve. Add a sprinkle of parmigiano after plating.
Notes
- Salt your pasta water like the sea or the whole dish falls flat.
- Let the tomato paste darken slightly before adding liquid.
- Add cheese off the heat to prevent clumping.
- Always finish pasta in the pan, never mix separately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
