Italian Sausage And Peppers Pasta With Onions Recipe

This hearty, saucy Italian Sausage And Peppers Pasta With Onions is made with mild Italian sausage, colorful bell peppers, and rigatoni, ready in just 35 minutes. The sauce emulsifies beautifully with the starchy pasta water, coating every ridge of the noodles perfectly. I make this whenever I need a comforting meal that feeds a crowd easily.

Why This Classic Works

I used to throw all the vegetables in with the meat at once, but the peppers always turned out mushy and gray. Now, I sauté the peppers and onions separately to ensure they keep a vibrant color and a slight crunch that contrasts with the tender pasta.

Another mistake I made was draining the pasta completely dry in the colander before mixing it in. Leaving a little starchy water in the pot is the secret to getting the marinara to cling to the pasta instead of pooling at the bottom.

Italian Sausage And Peppers Pasta With Onions Ingredients

• 1 lb Italian sausage (mild or sweet), casings removed
• 1 lb Rigatoni or penne pasta
• 2 tbsp Olive oil, divided
• 1 Red bell pepper, sliced into strips
• 1 Green bell pepper, sliced into strips
• 1 large Yellow onion, sliced
• 3 cloves Garlic, minced
• 24 oz Marinara sauce
• 1/2 cup Parmesan cheese, grated
• 1/2 tsp Red pepper flakes (optional)
• Salt and black pepper to taste

How To Make Italian Sausage And Peppers Pasta With Onions

1. Boil Water: Bring a large pot of salted water to a rolling boil and cook the pasta until al dente according to package directions.
2. Brown Sausage: Heat one tablespoon of olive oil in a large deep skillet over medium-high heat and add the crumbled sausage.
3. Cook Meat: Sauté the sausage for 6 to 8 minutes until browned and fully cooked, then remove it to a plate.
4. Sauté Veggies: Add the remaining oil, sliced peppers, and onions to the same skillet, cooking for 5 minutes until tender-crisp.
5. Simmer Sauce: Stir in the minced garlic for 30 seconds, then pour in the marinara sauce and scrape up any browned bits.
6. Combine All: Return the sausage to the pan, toss in the drained pasta, and stir until everything is well coated and hot.

Recipe Tips

• Reserve pasta water: Keep about half a cup of the cooking water before draining to loosen the sauce if it becomes too thick.
• Slice uniformly: Cut your onions and peppers into strips of similar width so they cook evenly without some pieces burning.
• Use a large skillet: A wide surface area helps the vegetables sauté and brown rather than steam in their own juices.

What To Serve With Sausage And Peppers Pasta

A crisp green salad with a sharp balsamic vinaigrette cuts through the richness of the sausage and cheese perfectly. Garlic bread is also essential for mopping up any leftover tomato sauce on the plate.

How To Store

Store leftovers in an airtight container in the refrigerator for up to 4 days. This dish freezes well for up to 3 months, though the peppers may become slightly softer upon reheating.

FAQs

• Can I use chicken sausage? Yes, chicken sausage works great for a lighter version, just ensure it is well-seasoned to maintain flavor.
• Do I have to remove the casings? You can slice the sausage links into coins instead of crumbling them if you prefer larger, distinct bites of meat.
• Is this dish spicy? It depends entirely on whether you choose hot or mild Italian sausage and if you add red pepper flakes.

Nutrition

• Calories: 645 kcal
• Total Fat: 32g
• Saturated Fat: 10g
• Cholesterol: 65mg
• Sodium: 1250mg
• Total Carbohydrate: 68g
• Protein: 26g

Try More Recipes:

• Sweet Italian Sausage Bow Tie Pasta With Marinara
• Creamy Spicy Italian Sausage Pasta With Spinach
• Italian Sausage Orzo Pasta With Kale

Italian Sausage And Peppers Pasta With Onions

Recipe by Paula

Servings

6

servings

Prep time

10

minutes

Cooking time

25

minutes

Total time

35

minutes

Hearty, saucy Italian Sausage And Peppers Pasta With Onions combines browned meat, sweet bell peppers, and marinara in 35 minutes for a comforting dinner. This simple recipe uses rigatoni and garlic to create a filling meal perfect for busy weeknights.

Ingredients

• 1 lb Italian sausage (mild or sweet), casings removed

• 1 lb Rigatoni or penne pasta

• 2 tbsp Olive oil, divided

• 1 Red bell pepper, sliced into strips

• 1 Green bell pepper, sliced into strips

• 1 large Yellow onion, sliced

• 3 cloves Garlic, minced

• 24 oz Marinara sauce

• 1/2 cup Parmesan cheese, grated

• 1/2 tsp Red pepper flakes (optional)

• Salt and black pepper to taste

Directions

• Boil Water: Bring a large pot of salted water to a rolling boil and cook the pasta until al dente according to package directions.
• Brown Sausage: Heat one tablespoon of olive oil in a large deep skillet over medium-high heat and add the crumbled sausage.
• Cook Meat: Sauté the sausage for 6 to 8 minutes until browned and fully cooked, then remove it to a plate.
• Sauté Veggies: Add the remaining oil, sliced peppers, and onions to the same skillet, cooking for 5 minutes until tender-crisp.
• Simmer Sauce: Stir in the minced garlic for 30 seconds, then pour in the marinara sauce and scrape up any browned bits.
• Combine All: Return the sausage to the pan, toss in the drained pasta, and stir until everything is well coated and hot.