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Sausage Pasta

A hearty pasta dish featuring savory Italian sausage, sweet bell peppers, and onions in a rich tomato sauce. This comforting meal comes together quickly and delivers bold Italian flavors in every bite.

40 minEasyServes 4520 cal/serving

ItalianDinnerStovetopStandardHigh ProteinAlcohol-FreeCorn-Free

Ingredients

  • 1 lb Italian sausage links, casings removed
  • 2 tbsp olive oil
  • 1 yellow onion, diced
  • 2 bell peppers, sliced (red, yellow, or mixed)
  • 3 garlic cloves, minced
  • 1/2 tsp red pepper flakes
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 2 tbsp tomato paste
  • 1 lg can crushed tomatoes (14/28 oz cans)
  • 1 cup chicken broth
  • 1 lb pasta, penne, rigatoni, or similar
  • 1 tsp salt
  • 1/2 tsp black pepper, freshly ground
  • 1/2 cup Parmesan cheese, grated
  • 1/4 cup fresh basil leaves, torn or chopped

Instructions

  1. 1

    Bring a large pot of salted water to a boil for the pasta.

  2. 2

    In a large skillet or Dutch oven, heat 2 tbsp olive oil over medium-high heat.

  3. 3

    Add the 1 lb casings removed Italian sausage links, breaking it up with a wooden spoon as it cooks. Cook until browned and no longer pink, about 5-7 minutes. The internal temperature should reach 160°F (71°C).

  4. 4

    Add 1 diced yellow onion and 2 sliced (red, yellow, or mixed) bell peppers to the skillet. Cook until vegetables begin to soften, about 4-5 minutes.

  5. 5

    Add 3 minced garlic cloves, 1/2 tsp red pepper flakes, 1 tsp dried oregano, and 1 tsp dried basil. Cook for 1 minute until fragrant.

  6. 6

    Stir in 2 tbsp tomato paste and cook for 1-2 minutes to caramelize slightly.

  7. 7

    Pour in 1 lg can crushed tomatoes (14/28 oz cans) and 1 cup chicken broth. Bring to a simmer and reduce heat to medium-low. Season with 1 tsp salt and 1/2 tsp black pepper to taste.

  8. 8

    Let the sauce simmer for 10-15 minutes, stirring occasionally, until it thickens slightly.

  9. 9

    Meanwhile, cook the 1 lb penne, rigatoni, or similar pasta according to package directions until al dente. Drain, reserving 1/2 cup of pasta water.

  10. 10

    Add the cooked pasta to the sauce. If the sauce is too thick, add some of the reserved pasta water to reach desired consistency.

  11. 11

    Stir in half of the 1/2 cup grated Parmesan cheese until melted.

  12. 12

    Serve hot, garnished with remaining Parmesan cheese and 1/4 cup torn or chopped fresh basil leaves.

Questions

Can I make Sausage Pasta dairy-free?

Yes. The dairy in this entry is 1/2 cup Parmesan cheese, grated. Swap the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Can I make Sausage Pasta gluten-free?

Yes. The gluten in this entry is 1 lb pasta, penne, rigatoni, or similar. Swap the pasta for a gluten-free one, cooked a minute short of its package time. Everything else proceeds as written.

How long does Sausage Pasta keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Sausage Pasta?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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