Sausage Peppers and Onions Pasta
SAUSAGE red peppers and onions… one whiff and you’ll think you’re walking along the boardwalk in summer. Ok, maybe that memory is just mine, maybe not!
I just had to make those delicious flavors into a quick and easy pasta dish, it holds up better for leftovers and freezing than sandwiches. I meal prep each week, to save time and money and help the week be less stressful. Having meals ready to eat helps everyone.
This has become one of my go-to dinners. I have a list of meals I make again and again and this one is not going to the top of the list. Its simple ingredients and minimal steps make it perfect for weeknight meals.
I like it SPICY, so I add crushed red pepper flakes but you can leave them out if you don’t like it spicy. I also use hot Italian Sausage (honestly I find it more flavorful but not really spicy, but if you never eat spice you might find it spicy) use mild Italian sausage if you don’t prefer any spice at all.
This is a large portion, using 2 pounds of pasta. Cut the entire recipe in half if only using 1 lb pasta.
I use a large 8.5 quart pot to cook the pasta
12 inch cast iron skillet to cook the vegetables
Then, heat the sauce in the large pot once the pasta is cooked and removed.
Mix in the 8 quart pot or similar size mixing bowl.
Pasta with sausage peppers and onions makes it to the top of the list to make when I get asked how to get a filling meal on the table fast!
Start by cooking the pasta. Be sure your pot is big enough to allow the pasta to absorb the water and swell without overflowing. Salt the water with great tasting salt and avoid iodized table salt. I prefer coarse kosher salt.
Saute the vegetables in some avocado oil.
As each item is cooked, I add it to a large bowl for mixing. I use an 8 quart bowl (alternatively you can use the pasta pot if it’s cooled down. Do not rinse the pasta, it will make the sauce slide off the pasta. If you think the pasta might stick together if you have a delay in cooking the remaining ingredients, add a few tablespoons of butter and stir well.
I really like red, orange, or yellow bell peppers. I don’t prefer green bell peppers, but go right ahead and use them if they’re your favorite.
Next, pile on the sauce. I either make homemade tomato sauce, or use Barilla Marinar, or Victoria White Linen Marinara sauce. I’ve tried many but those are my favorite. Sometimes I add half a cup of wine when heating the sauce, and add crushed red pepper flakes, a teaspoon of oregano, a pinch of coarse kosher salt, and coarse black pepper.
Give it a mix and you’ll be ready to serve.
I am a pasta girl through and through. If you like yummy comfort food like me check out these other pasta recipes.
This sausage onions and peppers pasta recipe is a crowd-pleaser, so invite some friends over and enjoy!
Some of my all time favorite pasta recipes to try:
- Chicken Alfredo
- Sausage Bolognese
- Turkey Tetrazzini (or use chicken)
- Seafood Mac and Cheese
More great sausage recipes
Sausage Peppers and Onion Pasta
Ingredients
- 2 lbs ground sausage (I use hot sausage) mild sausage is another option
- 4 red peppers, remove seeds and chop into 1" pieces
- 1 cup onion, diced I had half a white onion and half a red onion. Use any variety you have or prefer.
- 6 garlic cloves, chopped
- 48 oz pasta sauce, marinara Use your favorite or make homemade. I either make homemade, use Barilla Marinara, or Victoria White Linen Marinara Sauce.
- 2 lbs short rigatoni pasta, or similar I like large noodle pasta for this and Barilla make Mezzi Rigatoni Pasta (short rigatoni)
- Add crushed red pepper flakes, salt and pepper to taste. other options are half cup wine, and oregano.
Instructions
- This recipe makes a large amount at least 12 servings, using 2 lbs of pasta. Reduce the entire recipe in half if you want 6 servings.
- Boil pasta according to package directions. (don't overcook the pasts 🙂
- In a skillet brown the ground sausage, mixing well as it cooks so it's in small pieces, continue cooking until fully cooked at 160°. Remove sausage and set aside.
- In the skillet place a tablespoon of oil. Add in the chopped peppers, onions, and minced garlic. Saute over medium heat until the vegetables are tender, not overcooked or mushy. Remove vegetables and set aside.
- In a very large bowl start adding the items as they are cooked, the pasta, the sausage, the peppers and onions, and then the sauce.
- Heat the sauce in the skillet. Then add it to the remaining ingredients. Add any additional flavors to your liking, crushed red pepper, half cup wine, and/or oregano, the possibilties are endless.
- Add salt and pepper to taste.
- Mix all ingredients to combine and serve. Add grated Parmesan/Romano Cheese.
- Place any remaining servings into containers and refrigerate or freeze.