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My journey with this sausage and pepper pasta started on a busy weeknight when I needed dinner in a hurry. The way those sweet peppers mingle with savory sausage creates such incredible flavor in no time. Now it's my go to recipe when I want something cozy and delicious without spending hours in the kitchen.
Simple Ingredients Big Flavor
This pasta brings together everyday ingredients in the most wonderful way. I love how the Italian sausage adds instant flavor while those colorful peppers bring freshness and a touch of sweetness. My family gathers around the table so quickly when they smell this cooking and there's rarely any leftovers.
What You'll Need
- Penne Pasta: Holds up well with the sauce and peppers. Substitute with rotini or bow tie if needed.
- Ground Italian Sausage: Use pork or chicken sausage; sweet or spicy based on preference.
- Red & Yellow Bell Peppers: Sweet and vibrant; substitute with your favorite colors.
- Onion: Yellow or white onion for mild sweetness.
- Canned Diced Tomatoes: Two 15-ounce cans or one 28-ounce can.
- Italian Seasoning: Adds depth; homemade or store-bought.
- Parmesan Cheese: Freshly grated for the best flavor.
- Salt: For pasta water and seasoning.
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Let's Cook
- Cook Pasta
- Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions. Reserve 1 cup of pasta water before draining.
- Cook Sausage
- In a large skillet over medium-high heat, cook sausage until mostly browned, about 6 minutes. Drain excess fat.
- Sauté Onions
- Add diced onions to the skillet. Cook for 2-3 minutes until softened.
- Add Peppers and Tomatoes
- Stir in bell peppers, canned tomatoes, and Italian seasoning. Cook for 8-10 minutes until peppers are tender.
- Combine
- Mix the sausage and pepper mixture with the drained pasta in the pot. Add reserved pasta water, a little at a time, if needed for a saucier consistency.
- Serve
- Top with freshly grated Parmesan cheese and serve immediately.
My Kitchen Tips
Salt your pasta water generously it makes such a difference in taste. That reserved pasta water is like liquid gold for getting the perfect sauce consistency. I usually reach for sweet Italian sausage but when I'm craving some heat spicy sausage adds such a nice kick.
Mix It Up
Sometimes I toss in some red pepper flakes or fresh spinach to change things up. When I'm cooking for my vegetarian friends I swap in plant based sausage and it works beautifully. The pasta shape is totally up to you I've made this with everything from bowties to shells.
Keeping It Fresh
This pasta keeps well in the fridge for about three days just pop it in an airtight container. When I reheat it I add a splash of water to bring the sauce back to life. If you're meal prepping it freezes surprisingly well for up to two months.
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Frequently Asked Questions
- → Why save the pasta water?
- The starchy pasta water helps create a silky sauce and adjust the consistency. It helps the sauce stick to the pasta better than plain water would.
- → Can I use a different type of pasta?
- Yes, any medium-sized pasta shape works well. Try rotini, fusilli, or bow ties. Just follow the package cooking instructions for al dente.
- → What type of Italian sausage should I use?
- Either sweet or spicy Italian sausage works well. Choose based on your heat preference. Make sure to use ground sausage rather than links.
- → Can I make this ahead of time?
- While best served fresh, leftovers keep well for 3-4 days in the fridge. The pasta may absorb more sauce, so add a splash of water when reheating.
- → How can I make this recipe vegetarian?
- You can substitute the sausage with plant-based sausage or add extra vegetables like mushrooms and zucchini for a vegetarian version.