Italian Sausage with Peppers and Pasta is a quick, one-skillet dinner that balances bright, sweet peppers and sun-dried tomatoes with savory Italian sausage and aromatics. You can use ground mild or spicy Italian sausage; ground beef is a fine substitute in a pinch.
Not every Italian-style dish relies on heavy tomato sauce and melted mozzarella. The sweet bell peppers and sun-dried tomatoes add bright, complementary flavors to the salty, flavorful sausage, making for a lighter but satisfying pasta supper.
Ingredients
You’ll need ground Italian sausage (mild, hot, or a mix), yellow onion, olive oil, garlic (fresh or powder), orange and yellow bell peppers, chopped sun-dried tomatoes, dried Italian seasoning, tubular pasta (rigatoni, penne, etc.), fresh-grated Parmesan, and baby spinach. If you prefer, add a bit of diced green pepper.
This skillet supper comes together quickly and pairs well with a slice of crusty bread and a simple salad for an easy weeknight meal.
How to make it
Overview of the method—see the recipe card below for exact amounts and full instructions.
- Heat olive oil in a large skillet over medium heat. Add chopped onion, bell peppers, sun-dried tomatoes and the sausage. Sauté until the vegetables soften and the sausage is cooked through, breaking the meat into small pieces. Season with Italian seasoning, salt and pepper. Drain any excess oil if needed.
- Meanwhile, bring a large pot of salted water to a boil and cook the pasta until al dente according to package directions. Drain.
- Toss the cooked pasta into the skillet with the sausage and peppers, stirring to coat. Add baby spinach, combine until wilted, and finish with grated Parmesan. Cover briefly to melt the cheese and serve hot.
Tips and Substitutions
- Use the edge of a wooden spoon or spatula to break ground sausage into small, evenly browned pieces while it cooks.
- Any tubular pasta works well—rigatoni, penne, ziti, etc.
- For extra cheesiness, stir grated Parmesan into the skillet, then top with more cheese and place under a broiler for 3–5 minutes to brown.
- To increase heat, add crushed red pepper flakes to taste.
- No Parmesan on hand? Try Pecorino Romano or Asiago for a similar sharp, salty finish.
- Garnish with fresh basil or parsley and serve with your favorite red wine if desired.
Make ahead and storage
You can prepare this dish ahead of time. Store the cooked pasta and the sausage-pepper mixture separately in airtight containers in the refrigerator for up to 3 days.
To reheat, warm the sauce in a skillet or microwave and refresh the noodles by dipping briefly in hot water or microwaving until heated through. The meat mixture can be frozen in a sealed container for up to 3 months; thaw and reheat thoroughly before combining with pasta.
If you need a fast, dependable dinner that still feels homemade, this Italian sausage with peppers and pasta is a great go-to.
Italian Sausage Skillet Supper
Ingredients
- 2 lbs ground Italian sausage not sausage links
- 1 tablespoon olive oil
- ½ cup yellow onion chopped
- ¼ cup yellow bell pepper chopped
- ¼ cup orange bell pepper chopped
- 4 chopped sun dried tomatoes
- 2 tablespoons Italian seasoning blend
- 6-8 cups water
- 1 tablespoon salt, for pasta water
- 1 lb. tubular pasta Rigatoni, Penne, etc.
- 1 cup baby spinach
- fresh Parmesan
- salt and pepper to taste
Instructions
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In a large skillet, heat oil over medium heat.1 tablespoon olive oil
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Add onions, peppers, sun-dried tomatoes and sausage; cook until the sausage shows no pink. Drain if there’s excess oil.
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Stir in the Italian seasoning and combine thoroughly.
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Meanwhile, bring a large pot of salted water to a boil for the pasta.
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Cook the pasta until al dente, about 10–12 minutes depending on shape; drain.
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Add the drained pasta to the skillet and toss to coat with the sausage mixture.
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Stir in the baby spinach and season with salt and pepper to taste until the spinach wilts.
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Garnish with fresh parsley or a generous sprinkle of Parmesan. Cover briefly to melt the cheese, then serve.
Notes
- Do not drain the cooked meat unless there is an excess of oil; the flavored oil acts as the light sauce for this dish.
- If you use sausage links instead of ground sausage, parboil them first to remove the casing, then break them apart in the skillet while cooking.