Pasta with Sausage and Peppers

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This easy pasta with peppers and sausage is one of my favorite simple pasta meals. The meal is quick, and the leftovers can be eaten for lunch the following day (or a few days later). It’s also surprisingly filling for how easy it is. Give this pasta with peppers and sausage a go the next time you’re in a hurry. You’re going to love it, I believe!

What’s in Pasta with Sausage and Peppers?

This recipe is one of my favorites because it’s so simple. You don’t need to add much to the skillet because the Italian sausage already has a lot of spices and herbs. This is all you need to make the pasta dish.

Italian Sausage makes this dish hearty and adds tons of flavor.

Onion and bell Peppers: These vegetables bring color, texture, and sweetness to your meal. They also balance the spicy pepper and rich sausage.

Seasonings I kept the seasonings very simple because the sausage would add a lot of flavor. You only need fresh garlic, oregano, and crushed red pepper. You could use an Italian seasoning mix instead of the individual herbs.

Pasta: I use penne for this dish as the ribbed texture grabs onto the sauce.

Jarred Pasta Sauce: Using store-bought pasta sauce makes this recipe simple and keeps the ingredients list short. I think it’s a shortcut worth taking!

Feta: A sprinkle of feta on top will add a final pop of flavor to this dish, taking it to the next step! If you do not have feta cheese, some grated Parmesan will also work. 😉

What kind of sausage should I use?

This recipe is best served with Italian sausage. Sweet, hot, or mild Italian will work. I like to buy sausage links because I can cut them into medallions. However, you could use loose Italian sausage instead if it’s all that is available.

You can use chicken or turkey sausage instead of pork. Just make sure that it is seasoned the same as Italian sausage. You may need to add some extra fat to your skillet to compensate for the fat rendered by the pork sausage.

What kind of sauce to use?

I love to make this dish using any pasta sauce. I use the cheapest and most generic red sauce I can find. This time, I used Kroger’s Tomato + Basil sauce. It’s not fancy, but it is delicious and inexpensive. You can make your sauce by following our simple weeknight pasta sauce recipe.


Two Italian sausage links (approximately half a pound) ) ($2.40)

1 Tbsp of cooking oil ($0.04)

Red bell peppers are $1.50 each

One yellow onion is $3.07

1 24oz. jar pasta sauce ($1.67)

Buy 1/2 tsp dried Basil ($0.05)

Oregano dried 1/2 tsp ($0.05)

1/4 tsp red crushed pepper ($0.02)

1/2 lb. penne pasta ($0.67)

1 oz. Feta, crumbled (0.69)

Parsley, chopped (optional), 1 Tbsp ($0.10)

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A large skillet should be heated on medium. Cook the sausages for a few seconds on each side or until they are well browned.

Then, slice the medallions into the sausage. Return the sausage to the skillet and continue cooking until it is cooked through. Transfer the sausage to a plate.

Slice the bell peppers and onions into thin strips. After removing the sausage, add the bell pepper and onion slices to the skillet. Stir the vegetables and cook them on medium heat until they start to soften.

Add the sausage, pasta sauce, oregano, and basil to the skillet. Stir all ingredients together and heat until heated through.

Bring a large pot full of water to boil. Add the pasta to the boiling water and continue to cook until it is tender (about seven minutes). After draining the pasta, add it to the skillet. Stir to combine the sauce with the pasta.

Serve the feta crumbles and chopped parsley on top of the skillet.

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