Description
A bold and satisfying one pan dinner featuring spicy Italian sausage, colorful bell peppers, and pasta cooked together in a flavorful sauce. Ready in 30 minutes with minimal cleanup.
Ingredients
Scale
- 1 pound spicy Italian sausage, sliced
- 3 medium bell peppers (red, yellow, orange), sliced (about 1 pound)
- 1 medium yellow onion, sliced (about 7 ounces)
- 4 cloves garlic, minced (about 1 tablespoon)
- 12 oz penne rigate or rigatoni pasta
- 14.5 oz canned diced tomatoes (no-salt-added preferred)
- 1 cup low-sodium chicken broth
- ½ teaspoon red pepper flakes (optional)
- 1 teaspoon dried oregano
- 2 tablespoons extra virgin olive oil
- Salt and black pepper to taste
- A handful fresh parsley or basil, chopped (optional)
- ½ cup grated Parmesan cheese
Instructions
- Slice the sausage into bite-sized rounds. Slice the bell peppers and onion into strips about the same size. Mince the garlic. Prepare broth, canned tomatoes, and seasonings.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Brown the sausage slices until crisp on edges, about 5-6 minutes. Remove sausage and set aside, leaving rendered fat in pan.
- Add remaining olive oil to skillet. Sauté onions and peppers with a pinch of salt until onions are translucent and peppers soften, about 4-5 minutes. Add garlic and red pepper flakes in the last minute, stirring to release aroma without burning.
- Pour in canned diced tomatoes and chicken broth. Stir in dried oregano, salt, and pepper. Bring to a simmer. Add uncooked pasta directly into skillet, pressing it down to submerge mostly. Cover and simmer gently for 12-15 minutes, stirring every few minutes to prevent sticking. Add more broth or water if too dry.
- Once pasta is tender and sauce thickened, stir cooked sausage back into pan. Adjust seasoning if needed. Sprinkle chopped parsley or basil on top and serve with grated Parmesan.
- Serve hot and enjoy. The sausage crisps up slightly after resting, and peppers retain a slight crunch.
Notes
Do not skip browning the sausage for best flavor and texture. Stir pasta frequently and add broth if it looks dry. Use a lid to trap steam and cook pasta evenly. Adjust spice level with red pepper flakes. Fresh herbs added at the end brighten the dish. Leftovers reheat best gently in a skillet with broth to keep creamy. Avoid freezing as peppers get mushy and sauce separates.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 420
- Sodium: 600
- Fat: 18
- Saturated Fat: 6
- Carbohydrates: 42
- Fiber: 4
- Protein: 22
Keywords: spicy sausage pasta, one pan dinner, easy pasta recipe, sausage and peppers, weeknight dinner, quick pasta, Italian sausage recipe