Description
Hearty Sausage and Peppers Pasta with Italian sausage, bell peppers, and rich tomato sauce, tossed with your favorite pasta. A comforting meal for any night.
Ingredients
Scale
- 1 pound Italian sausage (sweet or hot, your preference), casings removed
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 2 bell peppers (any color, or a mix), thinly sliced
- 4 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional, for heat)
- Salt and black pepper to taste
- 1 pound pasta (penne, rigatoni, or your favorite shape)
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/4 cup pasta water, reserved
- Fresh basil leaves, for garnish (optional)
Instructions
- Brown the Sausage: In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through (7-10 minutes). Remove sausage and set aside. Leave rendered fat in the skillet (drain off excess, leaving about 2 tablespoons).
- Sauté the Onion and Peppers: Add the sliced onion and bell peppers to the skillet. Cook, stirring occasionally, until softened and slightly caramelized (8-10 minutes).
- Add the Garlic: Stir in the minced garlic and cook for another minute, until fragrant.
- Combine the Sauce Ingredients: Pour in the crushed tomatoes and tomato sauce. Stir in the dried oregano, dried basil, and red pepper flakes (if using). Season with salt and black pepper to taste.
- Simmer the Sauce: Bring the sauce to a simmer, then reduce the heat to low, cover, and let it simmer for at least 15 minutes, or up to 30 minutes, stirring occasionally.
- Return the Sausage to the Sauce: Add the cooked sausage back to the skillet with the sauce. Stir to combine and let it simmer for another 5-10 minutes.
- Cook the Pasta: While the sauce is simmering, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to package directions.
- Reserve Pasta Water: Before draining the pasta, reserve about 1/4 cup of the pasta water.
- Drain the Pasta: Drain the pasta in a colander.
- Combine Pasta and Sauce: Add the drained pasta to the skillet with the sausage and pepper sauce. Toss to coat the pasta evenly with the sauce. If the sauce seems too thick, add a little of the reserved pasta water to loosen it up.
- Add Parmesan Cheese: Stir in the grated Parmesan cheese.
- Serve: Serve the sausage and peppers pasta hot, garnished with fresh basil leaves (if using) and extra grated Parmesan cheese.
Notes
- Choose high-quality Italian sausage (sweet, hot, or a combination).
- Don’t overcook the pasta; cook it al dente.
- Simmering the sauce longer will enhance the flavors.
- Add a splash of dry red or white wine to the sauce after sautéing the vegetables for extra flavor.
- Customize the vegetables by adding mushrooms, zucchini, or spinach.
- Increase red pepper flakes or add cayenne pepper for more heat.
- Add a dollop of ricotta cheese to each serving for creaminess.
- This dish freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes