Name: Italian Sausage and Pepper Pasta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 12 oz penne pasta; 1 lb Italian sausage (mild or hot), casings removed; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 small onion, sliced; 2 cloves garlic, minced; 1 can (14 oz) crushed tomatoes; 2 tbsp olive oil; 1/2 tsp dried oregano; Salt and pepper, to taste; 2 tbsp chopped fresh parsley; Grated Parmesan cheese, for serving

Let Me Tell You About My Go-To Comfort Dinner

If you know me, you know my kitchen is often a mess of chopped veggies and empty coffee cups, with the odd dog toy underfoot (pro tip: don’t confuse the two). Italian Sausage and Pepper Pasta? Oh, buddy, this is one of those deeply comforting dishes I make when weather gets sniffly or I just plain run out of cooking ideas. It all started with a cookbook my aunt left me—well, more like scribbled on sticky notes crammed inside the book—but either way, it’s become a staple. Also, fair warning, my cousin still swears I once used way too much chili and ruined the family dinner, but I think he’s exaggerating. Probably.

Why You’ll Love This One (Or, Why I Keep Making It)

I bring this out when I’m tired of everyone claiming they “don’t like peppers” (they change their tune fast). My family goes a bit bonkers for this because it’s hearty, it’s got just enough kick, and there’s cheese involved. Plus, the leftovers—if any—are even better the next day (I might be projecting; I like it cold for breakfast sometimes). Sure, peeling garlic can be a pain in the neck, and there’s that one time I overcooked the pasta while distracted by a rerun of Bake Off, but somehow this always turns out good, even when I (occasionally) miss a step.

The Stuff You’ll Need (Substitutions Totally Okay)

400g (about 14 oz) Italian sausage—sweet or spicy, dealer’s choice. Sometimes I just use turkey sausage if that’s all I’ve got.
2 medium bell peppers (go wild with colors, though my grandmother only ever bought green; honestly, any work fine)
1 large yellow onion (red’s okay, I tried it once, wasn’t bad at all)
3 cloves garlic, smashed and chopped (I admit, I sometimes use that jarred stuff in a pinch)
350g penne or rigatoni—sometimes I use bowties but the texture is a bit different (not worse!)
1 tin (400g/14oz) crushed tomatoes (homemade is great if you’re feeling overachieve-y)
1 tsp dried oregano (or a small handful of fresh, chopped)
Salt and pepper—just your usual pinch, maybe two if you live dangerously
Chili flakes to taste (optional, but yes please for me)
Fresh basil to finish—totally optional but nice if you have it lying around
Parmesan cheese, grated (as much as your heart says yes to)

How I Actually Make It (With A Few Detours)

Pop your pasta water on to boil with a fistful of salt. Don’t forget this step like I do half the time (seriously, bland pasta is just sad).
While you wait, throw the sausage into a big pan—no need to be neat, just break it up with a wooden spoon or whatever’s handy. If it’s in links, I usually just slice ’em open and crumble them. Cook till browned, and if there’s a ton of grease, spoon off some, but leave a bit for flavor.
Add the chopped onion and peppers. This is where it always looks a bit hectic—peppers everywhere, onions slightly burnt if you’re me—but it evens out.
Toss in the garlic. Stir until things smell amazing.
Pour in the crushed tomatoes. Chuck in oregano, salt, pepper, and chili flakes. Give it all a good stir and let it simmer on low. Twenty minutes or so is good, but I’ve rushed it to ten before and, eh, it was okay.
Meanwhile, dump the pasta into boiling water and cook til… well, the box says “al dente,” and that’s usually about right. But taste a piece just in case; nobody likes mush.
Drain pasta (hang onto half a cup of that pasta water, trust me), then tip it right into the pan with everything else. This is where I sneak a taste. And then usually another.
Mix gently—add a splash of reserved pasta water if it’s looking dry. Toss in basil now if you’ve got it.
Shovel into bowls, and scatter with a mountain of grated Parmesan or just a dusting if you’re less cheese-obsessed than we are.

Extra Notes from Endless Tweaking

If you use only green bell peppers, the taste gets a little sharp—I usually mix red and yellow for balance, but that’s just me.
Don’t worry if the sauce seems too thick at first, a splash of pasta cooking water fixes it right up.
I once left out the sausage and just made it with peppers and honestly, it’s still good, just not what you might call rib-sticking.
Leftovers: I actually think this tastes better the next day, but that hardly ever happens.

If You Feel Like Mixing It Up

I’ve used hot Italian sausage (good, especially in winter) and even chicken sausage (surprisingly tasty!)
One time, I subbed out tomatoes for a splash of cream and, well, it looked fancy but tasted sorta bland so… not my favorite.
Added zucchini once; my kids didn’t even notice (win.)
Sometimes swap penne out for whatever half-finished box of pasta I find; fusilli actually works great.

What You’ll Need (But Don’t Stress About Gear)

Big frying pan or a Dutch oven (or I once used a wok—worked out, just looked odd)
Wooden spoon (or honestly, a spatula, or that weird silicone thing I got as a present and can’t throw away)
Pasta pot—though I’ve done the whole “one-pot pasta” thing using The Kitchn’s guide, and it’s fine in a pinch.

Stash for Later (If There’s Any Left)

Technically, you can keep leftovers in an airtight container in the fridge for two days. But let’s be real, in my place it never lasts more than a day—someone always raids the fridge at midnight. Freezing? Sure, but the peppers go a bit mushy.

How I Like to Serve It (And What You Could Try)

Okay—usually just big bowls and lots of Parmesan. Sometimes, if it’s Sunday, a hunk of crusty bread for mopping up the sauce. My local shop bakes this killer rosemary bread that is the perfect side.

Pro Tips: Lessons Hard Learned

I once tried rushing the simmer step and the flavor wasn’t nearly as deep—so yeah, it’s worth the wait.
Don’t over-drain the sausage; you still want some of that fat for flavor.
Actually, I find it works better if you chop the onions kinda chunky rather than fine—less mushy in the end. Learned that one by accident.

FAQ (Real Questions I’ve Heard Over Dinner)

Can I use gluten-free pasta? Totally. Just check the package, ’cause some of it goes gluey if you’re not careful.
I’m out of fresh garlic—what now? Me too, more often than I’ll admit. Use the jarred stuff or even a tiny dusting of garlic powder. Nobody’s judging.
Does this freeze well? Kind of! The peppers get a little soggy, but the sausage holds up. Actually, I don’t freeze it much myself because we eat it up too fast.
Is it spicy? Only if you make it that way. Sometimes I go heavy on the chili for grownups, then remember to scoop some out for the kids first (didn’t always remember—oops).
How do I make it vegetarian? Just leave out the sausage, pump up the peppers and onions, maybe add mushrooms. I did this once for a potluck; went over fine.

Oh, before I forget—if you’re looking for a classic tomato sauce recipe (or to brush up on pasta shapes and what they’re good for), Serious Eats is my go-to for those nerdy deep-dives. Otherwise, just cook with heart and don’t stress the little stuff.

Italian Sausage and Pepper Pasta