Best Italian Sausage and Pasta Peppers

If you love eating pasta recipes, you have to try this Italian sausage and pasta peppers by Sip and Feast. It’s incredibly filling, which makes it the perfect meal for a weeknight dinner at home. There’s no denying that this is one of the best tomato pasta recipes I have ever tried. It’s super easy to prepare and doesn’t require much effort and time!

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This pasta dish can be easily prepared using basic ingredients that you likely have in your pantry or can find at your local grocery store. It combines bell peppers, roasted sausage links, tomatoes, oregano, and onion, resulting in a simple yet flavorful meal. For those who enjoy a little bit of spice, try adding some spicy sausage links to add an extra kick. I already made this dish a couple of times at home, and it’s always gone within a few minutes. I bet you’ll have this on your weekly meal rotation too, once you try it.

Easy Sausage and Pasta Peppers Recipe Ingredients

• 1 pound of pasta (rigatoni, penne, ziti, or etc)
• 1 1/2 pounds of Italian sausage
• 3/8 cup of extra virgin olive oil
• 6 cloves of garlic (sliced)
• 2 large red bell peppers
• 2 large green bell peppers
• 1 large onion (sliced)
• 3/4 cup of water
• 3 ounces of tomato paste
• 1 (28-ounce) can of plum tomatoes
• 2 teaspoons of oregano
• salt and pepper
• 1/4 cup of pecorino romano (grated)
• 1/4 cup of basil leaves
• 1 cup reserved pasta water

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How to Make Pasta With Sausage and Peppers

Step 1:

Start by preheating your oven to 450F. Add your sausage links in a sheet pan and place in the oven. Roast for about 25 minutes or until cooked through. Make sure to flip it halfway through. Slice into half-an-inch thick pieces.

Step 2:

Place a large pan over medium-low and add olive oil and garlic. Cook until golden, then mix in the peppers and onion. Pour the water, cover with the lid, and cook over medium heat for about 15 minutes.

Step 3:

Bring a large pot of water to a boil. Add 2 tablespoons of kosher salt per gallon.

Step 4:

After 15 minutes, take off the lid from the peppers and continue cooking over medium heat until the peppers are very soft and the water has mostly evaporated.

Step 5:

Add the tomato paste and cook another 5 minutes. Next, add crushed plum tomatoes and let it come to a simmer.

Step 6:

Bring back the sliced sausage links to the sauce and continue to simmer. Season with oregano.

Step 7:

Cook the pasta for 1 minute less than al dente, then drain and to the tomato sauce. Cook until the pasta is just al dente, then remove from heat. Make a taste test and season the sauce with salt, pepper, and oregano if needed. Mix in the pecorino and hand-torn basil. Serve immediately.

Best Italian Sausage and Pasta Peppers