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top view of sausage pepper pasta with Italian sausage in a skillet with cheesy cream sauce
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Pasta with Italian Sausage and Peppers

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.
Course Main Course, Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Author [email protected]

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 1/2 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 9x13 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.