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Delicious Sweet Pepper & Sausage Pasta dish served with fresh herbs.

Sweet Pepper & Sausage Pasta

A vibrant and easy one-pan pasta dish featuring Italian sausage and colorful bell peppers, perfect for a quick weeknight dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Pasta
  • 8 oz dry short-cut pasta (rigatoni, penne, or fusilli) Use your preferred short pasta.
  • ½ cup reserved pasta water To help thicken the sauce.
For the Sauce
  • ½ lb mild or spicy Italian sausage, casings removed Choose according to your spice preference.
  • 2 tbsp tomato paste, divided Adds depth to the sauce.
  • 2 tbsp olive oil, divided Used for cooking the sausage and veggies.
  • ½ sweet onion thinly sliced Can substitute with yellow onion.
  • 2 medium red or yellow bell peppers, sliced For a colorful dish.
  • 3 cloves garlic, thinly sliced Adds flavor.
  • 1½ tsp light brown sugar Balances acidity.
  • 1 tsp dried oregano Herb to enhance flavor.
  • 1 tsp balsamic vinegar Adds a tangy dimension.

Method
 

Cooking
  1. Heat a large skillet over medium-high heat.
  2. Add the sausage and cook until browned and just cooked through.
  3. Stir in 1 tbsp tomato paste and cook for another 1-2 minutes until caramelized.
  4. Transfer sausage to a plate and set aside.
  5. In the same pan, heat 1 tbsp olive oil over medium heat.
  6. Add the onions and bell peppers. Cook for 15-20 minutes, stirring often, until softened and caramelized.
  7. Stir in the remaining 1 tbsp tomato paste, garlic, brown sugar, oregano, and balsamic vinegar.
  8. Season with kosher salt and cook for another 2-3 minutes until jammy.
  9. If the peppers start to dry out, add a splash of water and let it simmer.
  10. Meanwhile, cook the pasta in generously salted boiling water for 1 minute less than the package instructions.
  11. Reserve ½ cup of pasta water, then drain the pasta.
  12. Add the pasta and cooked sausage back into the skillet with the peppers.
  13. Pour in ¼ cup reserved pasta water, stirring for 2-3 minutes until the sauce thickens and coats the pasta.
  14. Add more pasta water as needed for a silky texture.
  15. Serve immediately, topped with toasted breadcrumbs, if desired.

Notes

Leftovers will last in the fridge for about 3-4 days. To keep longer, consider freezing it for up to 3 months. Quick pro tip: Always reserve that pasta water — it's liquid gold for making your sauce silky.