This sausage pepper pasta has chicken sausage and sweet bell peppers tossed with pasta in a light creamy sauce. This easy 30-minute recipe is perfect for weeknight meals.
Sausage pepper pasta skillet
Sausage and peppers are a classic combination that everyone loves. Toss with pasta and a creamy sauce and this sausage pepper pasta is sure to be a family favorite.
Simple ingredients, big flavor, and easy preparation are the stars of this dish. It's perfect for those crazy nights when you just need to get dinner on the table fast.
- Flavor - Savory sausage, sweet bell peppers, and a tangy sauce will please the whole family.
- Method - Simple stove-top method. The sausage, peppers, and sauce are prepared in one skillet while the pasta cooks.
- Time - Just 30 minutes is needed to get this dish on the table.
- Sausage - Fully-cooked sausage helps this recipe come together quickly. I love using chicken Italian sausage, but you can use your favorite variety.
- Bell peppers add sweetness. Use an assortment of colors for a vibrant dish.
- Pasta - Short-cut pasta such as rotini, farfalle, cavatappi, fusilli, or orecchiette are ideal for catching the sauce in their nooks and crannies. Feel free to use your favorite pasta or what you have on hand.
See the recipe card for complete instructions and ingredient amounts.
Cook the pasta in well-salted water until al dente. Drain and set aside, reserving 1 cup of pasta water to use in the sauce.
In a non-stick skillet over medium heat, add 1 teaspoon of oil and cook the sausage until lightly brown on both sides.
Transfer the sausage to a plate and add the peppers. Cook for approx. 10 minutes until softened, but still firm. If you prefer softer peppers, cook them longer until they reach the desired texture.
Transfer the peppers to a plate and add the garlic and tomato paste. Cook for 1 minute.
Add the cream, whisking to combine. Add some pasta water, starting with ⅓ cup, adding more until the desired consistency is reached. Season with salt and pepper.
Add the sausage, peppers, and pasta to the skillet. Toss to combine.
Garnish with parsley or basil and Parmesan cheese.
Serving, storing, and reheating
- Pair this pasta with a house side salad and garlic bread for a complete meal.
- Omit the pasta and serve sausage and peppers over rice.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Reheat individual portions in the microwave. For larger portions, reheat in a non-stick skillet over medium heat until warmed through.
- If using raw, uncooked sausages, cook them separately to an internal temperature of 165 degrees for chicken/turkey or 160 degrees for pork. Then slice and add to the pasta and peppers.
- Add more veggies by stirring in sauteéd onions or mushrooms.
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Sausage Pepper Pasta
- 8 ounces rotini pasta (or other short-cut pasta)
- 2 teaspoons olive oil
- 12 ounces fully cooked chicken sausage (sliced 1-inch thick )
- ½ green bell pepper (slilced)
- ½ red bell pepper (sliced)
- ½ yellow bell pepper (sliced)
- 1 teaspoon minced garlic
- 2 tablespoons tomato paste
- ½ cup heavy cream
- ½-1 cup pasta water (reserved from cooking the pasta)
- salt and pepper (to taste)
- Parmesan cheese (for serving)
- Cook the pasta in well-salted water until al dente. Drain, reserving 1 cup of pasta water to use in the sauce. Set the pasta aside.
- While the pasta cooks heat a non-stick skillet over medium heat. Add the oil and the sausage. Cook for 8-10 minutes or until lightly golden brown. Transfer the sausage to a plate. Set aside.
- Add the bell peppers and cook until crisp-tender, stirring occasionally. If you prefer a softer texture, cook the peppers until they reach the desired texture. Transfer the peppers to a plate. Set aside.
- Add the garlic and tomato paste and cook for 1 minute.
- Slow stir in the heavy cream. Add the pasta water, starting with ½ cup, until the sauce reaches the desired consistency. Season to taste with salt and pepper.
- Add in the pasta, sausage, and peppers. Toss to combine with the sauce. Serve with Parmesan cheese.
- Turkey or pork sausage can also be used. If using raw, uncooked sausage, cook the sausage separately to an internal temperature of 165 degrees for chicken/turkey or 160 degrees for pork. Then slice and toss with the pasta and peppers.
- Reserve pasta water before draining the pasta. The pasta water helps bring the sauce to the desired consistency.
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Reheat individual portions in the microwave. Larger portions can be reheated in a non-stick skillet over medium heat.
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.
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