One-Pan Sausage and Peppers Pasta Recipe

Yields: 4-6 servings
Prep Time: 15 minutes
Cook Time: 30 minutes


  • 1 pound Italian sausage (mild, sweet, or hot, depending on your preference)
  • 1 tablespoon olive oil
  • 1 large green bell pepper, sliced
  • 1 large red bell pepper, sliced
  • 1 medium onion, sliced
  • 3 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon red pepper flakes (optional, for a bit of heat)
  • 1 (28-ounce) can crushed tomatoes
  • 1 (15-ounce) can tomato sauce
  • 1 cup chicken or vegetable broth
  • 12 ounces short pasta (penne, rotini, farfalle all work well)
  • 1/2 cup grated Parmesan cheese
  • Fresh basil for garnish (optional)


  • Brown the Sausage: Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until browned on all sides, about 5-7 minutes. Remove the sausage to a plate.
  • Sauté the Vegetables: Add the bell peppers, onion, and garlic to the skillet. Cook, stirring occasionally, for 5-7 minutes, until the vegetables are softened.
  • Season and Simmer: Stir in the Italian seasoning and red pepper flakes (if using). Add the crushed tomatoes, tomato sauce, chicken broth, and cooked sausage back to the skillet. Bring the sauce to a simmer, then reduce heat to low, cover, and simmer for 15 minutes, stirring occasionally.
  • Cook the Pasta: Stir the pasta into the simmering sauce. Cover and cook for an additional 10-12 minutes, or until the pasta is al dente and the sauce has thickened.
  • Finishing Touches: Stir in the Parmesan cheese. Taste and adjust seasonings with salt and pepper, if needed.
  • Serve: Garnish with fresh basil, if desired, and enjoy immediately!


  • Customization: Use any type of short pasta you have on hand. For a gluten-free option, choose gluten-free pasta.
  • More veggies: Feel free to add other vegetables like mushrooms or zucchini.
  • Spice it up: If you like extra spice, add a pinch more red pepper flakes or a drizzle of hot sauce.
  • Make ahead: This dish is great for meal prep – the flavors intensify over time! Cool completely and store in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.


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