Description
Sweet Pepper Sausage Pasta is a comforting weeknight meal. This easy recipe brings together savory sausage, sweet peppers, and pasta for a satisfying dish.
Ingredients
Scale
- Main Ingredients:
- 1 tbsp olive oil
- 1 lb Italian sausage (sweet or mild, casings removed)
- 1 large onion, chopped
- 3 bell peppers (any color), chopped
- 12 oz short pasta (penne, rigatoni, or orecchiette)
- 28 oz can crushed tomatoes
- 1 cup chicken broth
- ½ cup heavy cream
- ½ cup freshly grated Parmesan cheese, plus more for serving
- Flavor Boosters:
- 4 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp red pepper flakes (or more, to taste)
- ¼ cup fresh basil, chopped
- 2 tbsp fresh parsley, chopped
- Pantry Staples:
- Salt and freshly ground black pepper, to taste
Instructions
- Sautéing the Sausage:: First things first, get that large skillet or Dutch oven hot with a drizzle of olive oil. Add your Italian sausage, breaking it up with a spoon as it cooks. You want it beautifully browned, not just cooked through. See those crispy bits forming at the bottom? That’s flavor, friends! This usually takes about 5-7 minutes. Once it’s done, scoop it out and set it aside, leaving all that glorious rendered fat in the pan. Trust me, you want that for the next step, it’s where all the good stuff lives.
- Aromatics and Peppers:: Into that same pan, add your chopped onions and bell peppers. If there isn’t enough fat, add another tiny splash of olive oil. Sauté them until they start to soften, about 5-8 minutes. You’ll see the onions turn translucent and the peppers get a little tender. Then, toss in your minced garlic and red pepper flakes. Cook for just another minute until you can really smell that garlic—don’t let it burn, or it’ll taste bitter, a mistake I’ve made more times than I care to admit! It should smell absolutely heavenly right about now.
- Building the Sauce:: Now for the saucy goodness! Pour in your crushed tomatoes and chicken broth. Stir in the dried oregano, a good pinch of salt, and some fresh black pepper. Bring it all to a gentle simmer, then reduce the heat to low, cover, and let it bubble away for at least 10-15 minutes. This simmering time is crucial; it allows all those flavors to really get to know each other and deepen. I always give it a little stir every now and then, just to make sure nothing is sticking to the bottom.
- Pasta Perfection:: While the sauce is simmering, get a large pot of salted water boiling for your pasta. And I mean *salted* water—it should taste like the ocean! Cook your pasta according to package directions until it’s al dente, which means it still has a little bite to it. Remember to reserve about a cup of that starchy pasta water before you drain it. That starchy water is liquid gold, it helps emulsify the sauce later and makes it extra creamy. I always forget this step and kick myself, so don’t you do it!
- Bringing It All Together:: Once your sauce has simmered and the pasta is ready, it’s time for the grand finale. Uncover the sauce, stir in the heavy cream, and then add about half of your freshly grated Parmesan cheese. Give it a good whisk until everything is smooth and creamy. Next, add the cooked sausage back into the sauce. If the sauce seems a little thick, add a splash or two of that reserved pasta water until it reaches your desired consistency. This is where you can adjust it to your liking, maybe a little thicker, maybe a little looser.
- The Final Toss:: Finally, add your drained pasta to the skillet with the sauce and sausage. Toss everything together gently until the pasta is beautifully coated. Stir in your fresh basil and parsley. Taste and adjust seasonings—maybe a little more salt, pepper, or another pinch of red pepper flakes if you’re feeling bold. Serve immediately with the remaining Parmesan cheese sprinkled over the top. The aroma filling your kitchen right now? That’s pure comfort, friends, the kind that makes you want to pull up a chair and just dig in!