Name: Sausage And Pepper Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 oz Penne Rigate; 1 lb Italian Sausage links (mild or hot); 3 large Multi-colored Bell Peppers; 1 medium Yellow Onion; 4 cloves Garlic Cloves; 2 tbsp Extra Virgin Olive Oil; 28 oz Crushed Tomatoes; 1 tsp Dried Oregano; 0.5 tsp Red Pepper Flakes; 0.25 cup Fresh Basil Leaves; 0.5 cup Grated Parmesan Cheese; 1 pinch Kosher Salt and Black Pepper

"This vibrant dish combines savory Italian sausage with sweet, tender bell peppers and onions in a robust tomato-based sauce. Perfectly al dente pasta carries every bit of the smoky, zesty flavor, making it a crowd-pleasing dinner that tastes like it came straight from a Tuscan kitchen."

1 Ingredients

Qty	Item
16 oz 454 g	Penne Rigate
1 lb 454 g	Italian Sausage links (mild or hot)
3 large 450 g	Multi-colored Bell Peppers
1 medium 150 g	Yellow Onion
4 cloves 12 g	Garlic Cloves
2 tbsp 30 ml	Extra Virgin Olive Oil
28 oz 794 g	Crushed Tomatoes
1 tsp 2 g	Dried Oregano
0.5 tsp 1 g	Red Pepper Flakes
0.25 cup 10 g	Fresh Basil Leaves
0.5 cup 50 g	Grated Parmesan Cheese
1 pinch 1 g	Kosher Salt and Black Pepper

2 Instructions

Bring a large pot of salted water to a boil and cook the penne pasta until al dente according to package instructions. Reserve 1/2 cup of the pasta water before draining.

While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the Italian sausage (remove casings first if using links) and brown for 5-7 minutes, breaking it into bite-sized pieces until cooked through. Remove sausage with a slotted spoon and set aside.

In the same skillet with the sausage drippings, add the sliced bell peppers and onions. Sauté for 8-10 minutes until the vegetables are softened and slightly charred on the edges.

Stir in the minced garlic, dried oregano, and red pepper flakes. Cook for 1 minute until fragrant.

Pour in the crushed tomatoes and bring the mixture to a gentle simmer. Reduce heat to low and allow the sauce to thicken for about 10 minutes.

Add the cooked sausage and the drained pasta back into the skillet. Toss thoroughly to coat, adding the reserved pasta water a tablespoon at a time if the sauce needs loosening.

Season with salt and pepper to taste. Garnish with freshly chopped basil and a generous dusting of Parmesan cheese before serving.

·
Use a mix of red, yellow, and orange bell peppers for the best balance of sweetness and visual appeal.
·
For a deeper flavor, deglaze the pan with a splash of dry white wine after sautéing the vegetables and before adding the tomatoes.
·
If you want a creamier texture, stir in two tablespoons of heavy cream or a dollop of ricotta right before serving.
·
Always salt your pasta water generously; it is the only chance you have to season the pasta itself.

? Frequently Asked Questions

Can I make this recipe gluten-free?

Yes, simply substitute the penne with your favorite gluten-free pasta brand and ensure the sausage is certified gluten-free.

How long will leftovers last?

Stored in an airtight container in the refrigerator, this pasta will stay fresh for 3 to 4 days.

Can I use turkey or chicken sausage?

Absolutely! Both are excellent lean alternatives that pair perfectly with the peppers and tomato sauce.

What is the best way to reheat this dish?

Reheat in a skillet over medium-low heat with a small splash of water or broth to loosen the sauce and prevent the pasta from drying out.

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