Pasta With Sausage and Peppers Recipe

My Sausage and Peppers Pasta combines hearty sausage, sweet peppers, and onion, and tender pasta in the most luscious cream sauce. This dish is so rich and flavorful, no one will believe it only takes 30 minutes to make! Perfect for busy weeknights and a simple way to feed the whole family. 

I’m all about an easy weeknight dinner. And this dish brings out all the delicious flavors. It’s been a family favorite in my house for a long time, which is why I make it at least a couple of times per month.

Not only does it use simple ingredients, but I love that it takes just a little bit of effort to make. 

Every bite is loaded with so much flavor, and most times, I even have leftovers to enjoy the next day. If you’re ready to learn how to make this easy Italian sausage pasta, let’s dive in!

The recipe card below has all the measurements and exact steps needed to make this sausage pasta recipe. 

Sausage and Peppers Pasta

I’m always looking for new recipes to make for weeknight dinners. While my family is fine sticking to their favorites, I’m often craving something new.

This recipe for sausage and peppers pasta does just the trick, adding a creamy spin to simple and classic ingredients.

Plus, it’s ready in a snap and doesn’t require too much focus to bring it all together. Just my kind of meal after a long day!

It’ll definitely work its way into rotation with other weeknight favorites like sheet pan sausage and veggies, this skillet chicken pot pie, and my one pot spaghetti.

Ingredient Notes and Substitutions

• Penne Pasta – This shape is perfect for creamy sausage and peppers pasta! The sauce fills the tubes and sticks to the ridges on the outside so there’s plenty in every bite.
  
  Rigatoni or cellentani pasta are the next best picks.
  
• Ground Italian Sausage – It’s easiest to buy this bulk (meaning not in the casing) so you can add it right to the pan. You’ll crumble it the same way you would ground beef.
  
  Mild Italian sausage is perfect for this recipe, but there’s also a hot variety for those who want some extra spice.
  
  I love a good spicy Italian sausage now and then, or if I’m feeling risky, I’ll even use super hot Italian sausage, too. 
  
  And if all you can find are links, simply remove the meat from the casings — just be sure they aren’t pre-cooked!  
  
  To cut down on fat content in the pork sausage, you could use turkey sausage or chicken sausage. 
  
• Onions and Bell Peppers – Grab a yellow onion and a variety of colors for your bell peppers. 
  
  Green bell peppers are the most bitter, so I like to stick with sweeter red bell peppers, yellow, and orange peppers.
  
  These are the best sweet bell peppers to use in my opinion. I also think a combination of colorful bell peppers adds a nice visual appeal. 
  
• All-Purpose Flour – This will help thicken the sauce when combined with the leftover fat from the sausage. 
  
  Instead of making a roux at the beginning, you’ll sprinkle the flour over the cooked veggies before adding the liquid.
  
• Italian Seasoning – You don’t need too much since the sausage is already seasoned. 
  
  You can also make your own blend of oregano, parsley, fresh basil, and rosemary — or use just one or two of your favorites.
  
• Chicken Stock and Bouillon – The sauce turns out so much richer when it’s made with stock instead of plain water. 
  
  Plus, it helps balance the cream so the texture is silky and not too thick. I also like to add some bouillon or chicken base for an even more concentrated flavor!
  
• Half-and-Half and Cream – If you’re unfamiliar with it, half-and-half is simply a mixture of heavy cream and milk that’s popular in the US. 
  
  I like to mix it with additional cream so the sauce isn’t too thick or too thin. Feel free to use all half-and-half when making this Italian sausage and peppers pasta if you prefer!
  
• Cheese – Combine plenty of freshly grated mozzarella for that ooey gooey factor, plus parmesan cheese for flavor in this easy pasta recipe. 
  
  There isn’t a great substitute for the mozzarella, but you could swap the parm for pecorino romano in a pinch.

Tips and Tricks to Make Pasta with Sausage and Peppers

• Salt your pasta water — and reserve some for later.

There are two main reasons for salting pasta water: to add flavor and tone down the amount of starch.

Aim for 1 tablespoon of salt in 4 quarts of water when cooking 1 pound of pasta.

When you’re ready to drain the penne, pour or ladle at least ½ cup of the starchy water into a container. I’ll usually save a cup or more just to be safe.

Then, stir it into your sausage peppers and onions pasta a little at a time to bring the sauce together and make it just the right consistency. 

• Cook the sausage before the peppers and onions.

Once it’s browned, transfer it to a bowl or plate with a slotted spoon so you leave any grease behind. I like to line the dish with a paper towel too.

Use that grease to saute the veggies instead of oil (though you can add a little oil if needed) for even more flavor!

Cook the onions and peppers just until they start to soften. They’ll continue to break down more as they simmer in the sauce.

• Use room temperature cream and half-and-half.

It’s far less likely to scald or cause clumps when it hits the hot pan if it’s not chilled from the fridge. 

Simply measure both out before prepping your veggies and getting started. It’ll be ready to use after 20-30 minutes on the counter.

Prep Ahead

• Chop bell peppers and onion
• Grate mozzarella and parmesan

Kitchen Tools You Will Need

• Dutch Oven – I love this set and use it all the time. It is perfect for roasts, and I especially love it for my one-pot meals.
• Large Pot and Strainer to cook and drain the pasta.
• Cheese Grater – Fresh cheese makes this recipe even better! Skip the bagged shreds and buy a block to grate yourself.
• Wooden Spoon – Use this to break up the sausage and stir everything together. It’s much better at scraping the tasty bits off the bottom of the pan than plastic utensils.

Serving Suggestions 

Nothing goes better with a rich, creamy pasta dish than a fresh green salad with tangy balsamic vinaigrette and some crusty bread. 

If I’m making sausage peppers and onions pasta for guests, I’ll throw together a burrata caprese or antipasto tray for a more impressive option. And you can never go wrong with a big basket of air fryer garlic knots!

Some roasted rosemary onions or grilled zucchini would be a delicious side too.

Storing and Reheating Sausage Peppers and Onions Pasta

Allow leftovers to cool, then transfer to an airtight container. I also like to keep a small container of pasta water just in case.

Refrigerate sausage and peppers pasta for 3-4 days or freeze for up to 3 months. Thaw in the fridge overnight before reheating.

You can reheat leftovers in the microwave in 30-second bursts, but I usually get the best results with the stovetop. 

Add some of the reserved pasta water to the pan — this helps loosen up the pasta with sausage and peppers so it heats more evenly.

Italian Sausage and Peppers Pasta FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Originally published March 2025, updated and republished November 2025

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