This Sausage Peppers Pasta is so packed with creamy (lightened up!), cheesy, sweet and spicy flavor fireworks, you’ll never want to put your fork down! Readers call it, “delicious,” “definitely a keeper,” and “Oh wow! so good.” This craveable comfort food is on your table in 30 minutes with TONS of variations included!
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How to Make Sausage and Peppers Pasta Video
Why You’ll Love this Sausage and Peppers Recipe
Sausage and Pepper 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):
How to Make Sausage and Peppers Pasta
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 (full recipe in the printable recipe card at the bottom of the post):
- 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.
How to Meal Prep Sausage and Peppers Pasta
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.
Italian Sausage and Peppers Recipe Substitutions
Feel free to make ingredient substitutions based on dietary needs or preferences such as:
Sausage and Peppers 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.
Baking Sausage and 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).
Tips for Pasta with Italian Sausage
What to Serve with this Italian Sausage and Peppers Recipe
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.
How to Store Pasta with Italian Sausage
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 Pasta with Bell Peppers
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.
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Pasta with Italian Sausage and Peppers
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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.
- 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.
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Leave a Review, I Always Love Hearing From You!
Brenda says
This was delicious, made the recipe as written and it was just enough spice for me to handle . Definitely a keeper . The only thing is the prep time is longer then the 10 min it says, I am a really good cook to . I have noticed the prep time is longer on a few of these recipes .
Jen says
Thanks Brenda, I’m so pleased it was a winner! I may divide the prep and cook time differently, considering prep just slicing the onions/peppers etc. and the cook time over the stove.
Cris says
Oh wow! This was so good. When I was getting ready to save the recipe I noted the URL Carlsbadvravings and thought NO WONDER everything I’ve made from here is delish. I made one small change to the recipe because I love the flavors together. I added a small diced zucchini to the peppers and onions. Everything else I followed to a T. I didn’t need to add any reserved pasta water. It was perfect.
Jen says
Thank you for your kind comment Cris, I’m so pleased you’re enjoying my recipes!
courtney fondren says
This was really, really good. I didn’t add the red pepper flakes just because my sausage was spicy, and it was still packed with plenty of heat. Be sure to use the grated parmesan so that it melts evenly (I knew I had some at home, so I didn’t buy any, but it wasn’t grated so I had some really cheesy bites).
Jen says
Thanks Courtney I’m so pleased you enjoyed it!
Cookie says
Once again another excellent recipe from Carlsbad Cravings! Rich, delicious and yummy…got immediate approval from my husband. The recipe makes a HUGE batch – should have invited guests for dinner. Every recipe I’ve tried from you has been tasty w layers of flavor and never disappoints. Thank you!
Jen says
Thanks for making my day Cookie! I’m thrilled you and your husband are loving my recipes!
Emily says
Delicious and easy. My sauce was a little runny. Next time I think I will do less liquid more cheese.
Jen says
Thanks Emily! If you simmer the sauce for longer it will thicken up.
Shelby says
Can I do this with almond milk and no cheese!?
Jen says
Absolutely It will be a little thinner without cheese, so you may wish to reduce the broth by 1/4 cup to start.
Debi says
This is delicious! I’m adding this to my rotation. I only had sweet Italian sausage but it was balanced out by the pepper flakes. Made some garlic bread to go with it. Thank you for the recipe!
Jen says
Thank you so much, Debi, I am so happy this is being added to your rotation! Garlic bread on the side sounds delicious!! Thanks for taking the time to comment!
Allyssa says
I have a bunch of fresh tomatoes from the garden, could I use those instead? How would it adjust cooking time?
Jen says
Yum! Yes you can, it shouldn’t affect the cooking time significantly. If you want the same flavor as the canned fire roasted tomatoes, you can roast them in an oven or on the grill before adding them!
Brooke says
Delicious! Made exactly per the recipe. Thanks!
Jen says
I’m so glad you loved it! Thanks for taking the time to leave a comment!
Barbara Belotti Cioschi says
I made this tonight for dinner and it was delicious. I added some mushrooms. I served it over penne pasta.
Jen says
I’m so happy to hear that you enjoyed it!
Aiesha says
Would heavy cream work instead of the half n half? And if so would I still add the cornstarch?
Jen says
Yes it will absolutely work and yes, omit the cornstarch. Enjoy!
Susanne Mcclure says
Delicious!!! Will definitely be making this again. Anywhere I can find the calorie count on two cups ? Thank you
Jen says
I’m so happy to hear that it will be a repeat! I don’t have the calorie count, sorry for the inconvenience!
Dianne says
Delicious! Hubby asked if it can be added to our dinner rotation. It’s great with sweet Italian sausage as a sub for hot sausage. Makes enough generous portions for 6 people. Thanks, Jen.
Jen says
Thank you Dianne for your lovely comment! It is such a compliment when my recipes become a part of a family’s dinner rotation! Hope you have a wonderful day!
JerrieLynn says
Making this for my elderly father tomorrow. He loves peppers and onions with pasta. I just wanted to thank you for such a detailed recipe. You covered all angles. Amazing job!!
Jen says
Hi JerrieLynn! I hope you have a wonderful time with your dad and that you both enjoy this dish! Thank you so much for your sweet feedback!