Sausage Peppers pasta

Sausage Peppers Pasta is creamy, cheesy, addictive comfort food on your table in 30 minutes!

This Sausage Peppers Pasta is so packed with creamy, cheesy, sweet and spicy flavor fireworks, you’ll never want to put your fork down!  It features juicy Italian sausage, sweet bell peppers, fire roasted tomatoes and aromatic garlic and onions in a luxuriously béchamel sauce spiked with Gouda and Parmesan.  This sausage pasta recipe is also extremely versatile and can be made with turkey sausage, any of your favorite vegetables or cheeses.  Your family will love this easy, indulgent sausage pasta with a side of Caesar Salad and Garlic Bread for the ultimate 5 star dine-in experience.

Pasta dinners are favorites of adults and kids alike – especially with Italian sausage! Some of our favorites sausage pasta recipes include: Bolognese, Lasagna, Lasagna Soup, Linguine in Sun-Dried Tomato Sauce, Rigatoni and Sausage in Cream Sauce, Manicotti, and Baked Penne.

HOW TO MAKE sausage pasta VIDEo

Why you’ll love this sausage pasta recipe

Sausage and bell peppers are a match made in heaven!  My husband enjoyed Sausage Peppers Pasta in Italy years ago and we have been making it ever since. The sweetness of the tender-crisp bell peppers cuts through the rich Italian sausage and cheesy sauce for the mouthwatering balance of sweet, savory and spicy.  

The velvety sauce is downright swoon worthy. I use this creamy homemade béchamel cheese sauce as the base for many recipes because it’s so scrumptious!  It’s silky and creamy without being heavy, punctuated by garlic, onions, fire roasted tomatoes, Italian seasonings, buttery Gouda, and nutty Parmesan.  You will be licking your plate!

The sauce is indulgently creamy without all the heavy cream.  Instead, the sauce is roux based made with chicken broth and lighter half and half or you can even substitute the half and half with milk whisked with cornstarch and it will still be fabulous. 

This speedy recipe can be on your table in 30 minutes!  Although this Italian Sausage Pasta screams of an indulgent, restaurant worthy dish, it is the epitome of decadent dinner made easy. Just brown the sausage, followed by the onions, peppers, garlic and flour then dump in
the rest of the ingredients and bring to a simmer – that’s it!

You can completely make it your own!  Swap the Italian sausage for turkey sausage or sliced sausage, the bell peppers for any vegetables and the cheeses for your favorites.  Make it cheesier, creamier, spicier, etc.   

Sausage Pasta Ingredients 

Creamy, cheesy, and expertly seasoned, this Italian Sausage Peppers Pasta is perfect for easy weeknight cooking! Three kinds of bell peppers and a yellow onion balance out the slightly spicy Italian sausage, while a combination of half and half and shredded Gouda add irresistible creaminess. Here’s what you’ll need to make this sausage pasta recipe (full measurements in the recipe card at the bottom of the post): 

ingredient Substitutions

Feel free to make ingredient substitutions based on dietary needs or preferences such as:

How to Make Italian SAusage Pasta with Bell Peppers

This Sausage Peppers Pasta is sassy, saucy, cheesy, creamy addictive comfort food you will CRAVE!  Here’s an overview of how the pasta is made: 

• Step 1: Cook the pasta. Follow the instructions on the packaging and cook the pasta until al dente. Be sure to heavily salt the water after it starts to boil. 
• Step 2: Brown the sausage. While the pasta cooks, brown the Italian sausage in a large pan over medium-high heat. 

• Step 3: Sauté the bell peppers and onion. Once the sausage is done, remove it from the skillet, then sauté the bell peppers and onions until the onions are mostly softened. Next, add the garlic and optional red pepper flakes and cook for 30 seconds.

• Step 4: Make the sauce. Add the flour and cook it for about 1 minute to cook off the raw flour taste. Then, stir in the broth, half and half, diced tomatoes and herbs. Simmer until thickened. 

• Step 5: Stir in the cheese and pasta. Turn down the heat, then stir in the shredded cheeses one at a time until melted. Once your sauce is silky smooth, add the cooked and drained pasta to the pan and stir to evenly coat. 

How to Thin the Sauce

The sauce can become too thick if it’s simmered at too high of heat or for too long. But don’t worry, it’s SO easy to fix! Simply stir in a little reserved pasta water or chicken broth after you combine the pasta with the sauce until it reaches desired consistency.  For extra indulgence, you can even thin the sauce with additional half and half.

How to Thicken the Sauce

The sauce should be thick enough to coat the back of a spoon. If it’s not as thick as you would like, then simmer longer. Or you can thicken it with cornstarch: whisk ½ tablespoon cornstarch with 3 tablespoons chicken broth with a fork until smooth then whisk it back into the sauce.  Simmer until thickened. 

Tips for the Best Sausage Pasta

Don’t chop the bell peppers too small. Aim for about 1/2-inch squared bell peppers so they don’t become too soft while they cook with the onions.

Salt the pasta water.  You should always salt your pasta water – it is the one chance you have for the flavor to penetrate the pasta and enhance the subtle pasta flavor – you can taste the difference.  Use 1 tablespoon salt for 6 quarts of water (when cooking 1-pound of pasta).

Cook pasta at a rolling boil. Pasta should be cooked uncovered at a rolling boil, otherwise it can become chewy or gummy. This is the reason I don’t recommend cooking pastas in the slow cooker. Also be sure to stir the pasta a few times so it doesn’t stick together.

Don’t overcook the pasta!  I recommend testing your pasta about 2 minutes before the box recommends – pasta should be al dente – meaning it should still be a little firm in the center (i.e. have a “bite” to it). 

Scrape up the golden bits. After you cook the sausage, there will be golden bits on the bottom of the pan – these are flavor gold!  Make sure to scrape up the bits while you sauté the bell peppers and onion.

Use freshly grated Parmesan and freshly shredded Gouda. Freshly grated/shredded cheeses are more flavorful, creamier and melts more easily than pre-shredded cheeses which are coated with anti-clumping chemicals which inhibits their melting ability.

Cook the cheese until it melts. Continue to cook the sauce after you add the cheeses for a couple of minutes on LOW heat until the cheeses are completely melted. If you see specks of texture after a couple minutes, it’s likely just the garlic, the cheeses should all be silky smooth by this point, if not, cook on.  

Combine in a large pot. If you don’t own/cook the pasta sauce in a very large saucepan or braiser (pictured), you may need to combine the pasta and sauce in a larger Dutch oven or pot like the one you used to cook the pasta in .

Adjust to taste. Make this Sausage Pepper Pasta recipe your own! You may want extra salt and pepper, red pepper flakes, or a splash of pasta water to thin out the sauce, etc. 

sausage pasta recipe variations

This sausage pasta recipe can be mixed up countless ways such as swapping the pasta, cheeses or veggies. Here are a few ideas:

• Use a different protein. I recommend hot Italian sausage because it is mega flavorful but you can certainly swap it out. For a lighter version, try using hot ground Italian turkey sausage. You can also use plain lean ground beef, ground chicken, ground turkey, sliced sausage etc. Just be aware that you will be losing some flavor if you omit the Italian sausage because it is seasoned with Italian seasonings.  I recommend adding some Italian seasonings, ground fennel (about ¼ teaspoon) and a pinch of red pepper flakes if you use a different protein. Be ready to season to taste when the pasta is done.
• Add veggies.  This fast-cooking Sausage Peppers Pasta is amendable to whatever vegetables you have on hand.  In addition to the onions and bell peppers, you can add mushrooms, asparagus, carrots, broccoli, zucchini, spinach, etc.   
• Make it spicy. The hot Italian sausage is flavorful but does not make this Italian Sausage Pasta overly spicy. If you really want to kick it up, then add red pepper flakes directly to the sauce or to individual servings.
• Swap cheese: Mix up the flavor profile by using a different melting cheese in place of the Gouda such as mozzarella, Monterrey, smoked cheddar, Muenster, Fontina or Colby Jack, Gruyere, etc. Be aware that the cheese you use will have a big impact on the flavor.
• Add sun-dried tomatoes: Instead of canned tomatoes or in addition to, add sun-dried tomatoes.  Purchase the sun-dried tomatoes in a jar packed in oil, not water, located near the olives or pickles at your grocery store. Rinse about ½ cup sun-dried tomatoes, pat dry, chop and sauté with the garlic.
• Make it gluten-free: Use gluten free flour in the sauce (this one is my fav, awesome for cakes too!) and serve this sausage pasta recipe over gluten-free pasta (Tinkyada is a great brand), sweet potato noodles, zoodles or spaghetti squash. 
• Make it vegetarian:  Omit the sausage and use a vegan sausage alternative or extra vegetables along with addition Italian seasonings and red pepper flakes.  Swap the chicken broth for vegetable broth and omit the chicken bouillon and salt to taste.

Making Baked Sausage Peppers Pasta

We typically enjoy this Sausage Peppers Pasta straight from the skillet, but for an even cheesier and more decadent pasta dinner you can also bake it! Baked pasta is also great for prep ahead meals. Here’s how: 
 
1. Preheat the oven to 350 degrees F.
2. Lightly grease a 9×13-inch baking dish.
3. Transfer combined pasta to the prepared baking dish.
4. Evenly top pasta with 1 cup (or more) extra Gouda cheese
5. Bake at 350 degrees F for 25 minutes, or until the cheese is melted (add an extra 10 minutes if baking from the the refrigerator).

meal prep

You can completely prepare your Italian Sausage Pasta ahead of time and gently warm it up (instructions below), or you can prepare elements in advance so it can come together super quickly at dinner time. That being said, it already is a super quick meal! If you know you are reheating, take extra care that your pasta is al dente – testing them a couple minutes before the package directions specify.   

1. PREP ELEMENTS AHEAD

–Sauce: can be made 100% ahead of time and gently warmed in a skillet with a splash of chicken broth or half and half when you’re ready to use.
–Pasta: cook the pasta al dente, drain with cool water and toss with a drizzle of oil to prevent it from sticking together. Store in the refrigerator until ready to use.
–Combine: when ready to serve, add the noodles to the warmed sauce and warm through.

2. PREP ENTIRE RECIPE AHEAD
 
Skillet: Transfer assembled pasta to an airtight container, cover and refrigerate. When ready to serve, transfer pasta to a skillet and heat gently, stirring often until heated through. You may need to add a splash of half and half to thin the sauce as it will have thickened in the refrigerator. 

Oven: Transfer the assembled pasta to a 9×13 baking dish and evenly top pasta with 1 cup (or more) extra Gouda cheese, cover and refrigerate. Bake at 350 degrees F for 25-35 minutes, or until the cheese is melted and the dish is heated through.

How to Store Creamy Sausage Pasta

Store leftover Italian Sausage Pasta in an airtight container in the fridge for up to 5 days.

Can Sausage Pepper Pasta Be Frozen? 

No, I don’t recommend freezing this pasta with Italian sausage. The bell peppers become soggy when thawed and the cheesy sauce will split and become grainy.

HOW TO REHEAT sAUSAGE pasta

This Sausage Peppers Pasta recipe reheats well so you can enjoy leftovers for days! Take care to cook your pasta al dente, especially if you are going to be reheating. 

Microwave:  Microwave for 1 minute, stir, then continue to heat at 20-second intervals until warmed through.

Stove: For larger portions, reheat pasta on the stove. You may need to add a splash of half and half or broth to thin the sauce as it will have thickened in the refrigerator. 

What to Serve with Italian Sausage Pasta

Salad: Caesar Salad, Strawberry Spinach Salad, Wedge Salad,  Apple Salad, Roasted Butternut Squash Salad, Green Bean Salad and Beet Salad. 

Vegetables: You can skip the salad, and instead opt for cooked veggies – but we like both! Roasted Parmesan Broccoli, Roasted Parmesan Asparagus, Roasted Cauliflower, and Sautéed Brussels Sprouts or Roasted Brussels Sprouts are all fantastic.

Fruit: Bright, fresh fruit is a must either in the form of fresh grapes, melon, etc. or in fruit salad form.  We love Fruit Salad with Honey Lime Vinaigrette, Winter Fruit Salad with Honey Lime Poppy Seed Vinaigrette and Berry Salad in Honey Mascarpone.

Bread: Mop up that extra sauce with Garlic Bread, Soft and Fluffy Dinner Rolls or Garlic Parmesan Butter Breadsticks.

Looking for easy pasta recipes?

Fettuccine Alfredo
Bacon Pasta
Homemade Mac and Cheese 
Weeknight Spaghetti 
Creamy Basil Chicken and Orzo 
Chicken Spaghetti  
Bruschetta Chicken Pasta
Creamy Chicken Pesto Pasta
Cheesy Chicken Bacon Ranch Pasta

Tools Used in This Recipe

PreviousNext

Cast Iron Braiser 3.75 qt. (Staub)

Shop Now >

Pasta Pot and Strainer

Shop Now >

Cheese Grater

Shop Now >

Garlic Press

Shop Now >

Vegetable Chopper

Shop Now >

See Favorite Tools

Sausage Peppers Pasta

This Sausage Peppers Pasta is so packed with creamy, cheesy, sweet and spicy flavor fireworks, you’ll never want to put your fork down!  It features juicy Italian sausage, sweet bell peppers, fire roasted tomatoes, and aromatic garlic and onions in a luxuriously béchamel sauce spiked with Gouda and Parmesan.  This sausage pasta recipe is also extremely versatile and can be made with turkey sausage, any of your favorite vegetables or cheeses.  Your family will love this easy, indulgent pasta dinner with a side of Caesar Salad and Buttery Breadsticks for the ultimate 5 star dine-in experience.

Servings: 6 servings

Total Time: 30 minutes mins

Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Save This Recipe To Your Recipe Box

You can now create an account on our site and save your favorite recipes all in one place!

Print RecipePin RecipeSave RecipeSaved!

Ingredients

• 1 pound penne, cavatappi or rotini
• 1 tablespoon olive oil
• 1 pound hot Italian sausage or hot turkey sausage, casings removed
• 1 small onion, chopped
• 1 red bell pepper, 1/2-inch chop
• 1 yellow bell pepper, 1/2-inch chop
• 1 orange bell pepper, 1/2-inch chop
• 1/4 teaspoon red pepper flakes (optional for spicy)
• 4-6 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 1 15 oz. can fire roasted tomatoes with juices
• 1 1/2 teaspoons dried basil
• 1 teaspoon chicken bouillon (granulated, cube or base)
• 1 tsp EACH dried oregano, dried parsley
• 1/2 tsp EACH dried thyme, salt, pepper
• 2 1/2 cups low sodium chicken broth
• 1 cup half and half (or milk whisked with 1 ½ tsps cornstarch)

ADD LATER

• 6 ounces (1 ½ packed cups) freshly grated mild Gouda (may sub cheddar)
• 1/2 cup freshly grated Parmesan cheese

Instructions

• Cook pasta al dente according to package directions in salted water. Remove 1 cup pasta water before draining. Toss drained pasta with a drizzle of olive oil to prevent it from sticking together; set aside. Meanwhile:
• Heat oil in a large saucepan/braiser over medium-high heat. Add sausage and cook while crumbling until sausage is completely cooked through; remove to a plate with a slotted spoon.
• Add a drizzle of oil to the drippings if it seems dry. Add the bell peppers and onions and cook until the onions are softened, about 5 minutes. Add the garlic and optional red pepper flakes and saute for 30 seconds. Sprinkle in the flour and cook while stirring for 1 minute (it will be thick).
• Reduce heat to low, then add the sausage back to the skillet, followed by the fire roasted tomatoes, chicken bouillon, all seasoniongs, chicken broth, half and half. Stir the ingredients together while scraping up the brown bits on the bottom of the pan.
• Bring the sauce to a vigorous simmer then reduce heat and simmer until thickened, stirring often, about 5-10 minutes.
• Once thickened, reduce heat to low and stir in Gouda until melted followed by Parmesan cheese until melted. Stir in pasta until well coated. Add additional reserved pasta water a little at a time if needed to thin to desired consistency.
• Taste and season with additional salt, pepper and/or red pepper flakes to taste. Garnish individual servings with additional Parmesan if desired.

Video

Notes

• Bell peppers:  You may use all of one color (red, yellow orange, NOT green).  Take care not to chop the bell peppers too small so they don’t become too soft while they cook with the onions. 
• Sausage substitute: I recommend hot Italian sausage because it is mega flavorful but you can certainly swap it out for lean ground beef, ground chicken, ground turkey, sliced sausage etc. Be prepared to season the dish with additional Italian seasonings, ground fennel (about ¼ teaspoon) and a pinch of red pepper flakes.
• Swap cheese: Mix up the flavor profile by using a different melting cheese in place of the Gouda such as mozzarella, Monterrey, smoked cheddar, Muenster, Fontina or Colby Jack, Gruyere, etc. Be aware that the cheese you use will have a big impact on the flavor.
• Gluten free: Use gluten free flour in the sauce (this one is my fav, awesome for cakes too!) and serve this sausage pasta recipe over gluten-free pasta (Tinkyada is a great brand), sweet potato noodles, zoodles or spaghetti squash. 
• Bakes Sausage Pasta: This is an especially great option for meal prepping.   Transfer the assembled pasta to a 9×13 baking dish and evenly top pasta with 1 cup (or more) extra Gouda cheese, cover and refrigerate. Bake at 350 degrees F for 25-35 minutes, or until the cheese is melted and the dish is heated through.

How to Store and Reheat

• Storage: Store leftovers in an airtight container in the fridge for up to 5 days.
• To reheat: Microwave for 1 minute, stir, then continue to heat at 20-second intervals until warmed through.  For larger portions, reheat pasta gently on the stove. You may need to add a splash of half and half or broth to thin the sauce as it will have thickened in the refrigerator.

Want To Make This Recipe?

Follow Me On Pinterest!

Never Miss a Craving

Did You Make This Recipe?

Tag @CarlsbadCravings and Use #CarlsbadCravngs

Leave a Review, I Always Love Hearing From You!