30 Minute Italian Sausage Pasta with Peppers

Inspired by a Chicago-style sausage and pepper sandwich eaten during Lent, this creamy Italian sausage pasta with peppers is made on the stove top and is perfect for the summer months when turning the oven on sounds miserable. An easy weeknight meal that can be prepared in under 30 minutes!

large skillet of Italian sausage and peppers pasta and a cheese grater and cheese

Living in Chicago, you see a lot of Italian sausage and peppers on menus, especially ones found at your local Italian beef sandwich shop! In this recipe, the classic sausage pepper sammich is turned into an easy pasta sauce the whole family will love. Best of all? You can make this Italian sausage pasta with peppers in under 30 minutes!

Who doesn’t love a homemade 30 minute dinner meal?!

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The 30 minute recipe that’s a whole meal

There are so many reasons to love sausage and peppers pasta. It’s:

  • A whole meal in one recipe. Other than cooking the pasta in a separate pan, you don’t have to make a lot of side dishes (translated: less dishes to do!)
  • Hearty and satisfying. This is a stick-to-your-ribs dinner recipe, perfect for those nights when life is busy and everyone is running in different directions.
  • Did I mention it only takes 30 minutes? 😊

Ingredient Call-outs

ingredients for Italian sausage and peppers pasta on a wooden cutting board.

Here are the key ingredients for this sausage and peppers pasta recipe:

  • Italian sausage. Spicy Italian sausage is my go-to but mild or sweet works as well!
  • Red peppers. Use yellow and green too for a little bit more color!
  • Cooked pasta. Bow tie pasta is used here that you’ll undercook by a couple of minutes. You can use orecchiette, shells, cavatappi, rigatoni or any pasta that hugs the sauce!
  • White wine, chicken broth and half-and-half. These 3 ingredients form the base of the sauce along with some seasoning and herbs.
  • Tomato paste. Adding a bit of acid as well as some umami, just a small amount goes a long way! I love this double-concentrated tomato paste from Mutti – it comes in a tube so you don’t have to waste a whole can! (p.s. It comes in a triple concentrated version too.)

Pro Tip

Can’t find only find Italian sausage in links? That’s ok! Buy the link sausage and remove the casing by running the tip of a sharp knife down the length of the sausage. Pull out the ground meat inside (discard the casing).


Step-by step: Italian sausage and pepper pasta

glass plate of cooked Italian sausage near a pan of sauteed peppers and onions
Cook sausage and set aside to drain.
sauteed red peppers and onions in a large skillet with a wooden spoon.
Saute peppers and onions
wine cooking in red pepper pasta sauce in a large skillet
Add in white wine and cook for 2 minutes
wooden spoon stirring in cream and chicken broth into red pepper and sausage sauce
Pour in cream and chicken broth
wooden spoon stirring peppers and tomato sauce for sausage pasta
Stir together until creamy
skillet of Italian sausage and bow tie pasta being stirred into pepper sauce
Toss in cooked pasta and sausage

This is how easy it is:

  • Saute the sausage in a medium skillet over medium-high heat until cooked through and browned, about 8 minutes or so. Set aside on a paper-towel lined plate to drain.
  • Using the fat from the sausage, saute the onions and herbs in the skillet until golden. Swirl in the tomato paste to caramelize.
  • Pour in the white wine and simmer for about 2 minutes. Stir in the chicken broth and cream. Bring to a simmer.
  • Add the cooked pasta and allow to thicken before returning the sausage to the skillet.

Chef’s kiss tips for sausage pasta success

  • Always simmer your sauces on low to help develop the flavor.
  • Season with kosher salt as you cook not right at the end.
  • Undercook pasta about two minutes less than the package says as the pasta will continue to cook in the sauce.
  • Reserve a ladle or two of pasta water to add to the sauce at the end if the sauce ends up too thick.

Like sausage and peppers pasta? Try these hearty pasta recipes!

Make Ahead and Storage

large skillet of bow tie pasta with peppers and sausage being scooped onto a white scalloped plate

Make ahead

To make ahead, make the sauce ahead of time and refrigerate up to two days until ready to serve. Cook some pasta and reserve pasta water. Gently heat the sausage and peppers sauce in a large skillet over medium-low heat and add in reserved pasta water to thin as needed.

Storage

Store in an airtight, refrigerated container for up to 4 days. I don’t suggest you freeze it.

Serving tips

Serve with fresh parmesan cheese sprinkled over along with some fresh parsley.


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large skillet of Italian sausage and peppers pasta and a cheese grater and cheese
5 from 1 vote

30 Minute Italian Sausage Pasta with Peppers

Inspired by a Chicago-style sausage and pepper sandwich eaten during Lent, this creamy Italian sausage pasta with peppers is made on the stove top and is perfect for the summer months when turning the oven on sounds miserable. An easy weeknight meal that can be prepared in under 30 minutes!
Prep Time:5 minutes
Cook Time:20 minutes
Total Time:25 minutes
Servings 2 for a main course; 3-4 for a side dish

Ingredients
 

Instructions

  • In a large skillet over medium heat, cook the Italian sausage until browned about 8 minutes. Remove to paper towel lined plate to drain and set aside.
    ½ lb ground Italian sausage
  • To the pan, add 1 T of olive oil and saute the onion and red pepper in the seasoning and herbs until translucent over medium heat for about 3-5 minutes. Stir in the tomato paste and garlic and cook for 30 seconds until fragrant.
    1 T olive oil, ½ onion, 1 red pepper, ½ teaspoon dried thyme, 1 teaspoon kosher salt, ½ teaspoon ground black pepper, 1 Tablespoon tomato paste, 3 garlic cloves
  • Pour in the white wine and cook for 2 minutes until the vegetables have almost absorbed all the wine. Pour in 1 cup chicken broth and the half and half and simmer until thickened.
    ½ cup white wine, ½ cup Half and half, 1 cup chicken broth
  • Stir in the cooked pasta and toss until it absorbs the sauce. Cook for a minute or so. Add the butter.
    ½ lb bow tie pasta, 1 Tablespoon butter
  • Sprinkle over fresh parsley and parmesan cheese.
    Fresh parmesan cheese, Fresh parsley

Notes

Tomato paste tip

Use the double or triple concentrated tomato paste from a tube (see ingredients above). No need to open a whole can!
Make ahead. To make ahead, make the sauce ahead of time and refrigerate up to two days until ready to serve. Cook some pasta and reserve pasta water. Gently heat the sausage and peppers sauce in a large skillet over medium-low heat and add in reserved pasta water to thin as needed.
Storage. Store in an airtight, refrigerated container for up to 4 days. Not suggested for freezing.
 
Course: Main Course, Pasta
Cuisine: Italian
Author: Lori Murphy
Did you make this recipe? Tag @josieandnina or tag #josieandnina!

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