Italian Sausage and Peppers Skillet Pasta
This Italian sausage and peppers skillet pasta is bold, hearty, and packed with flavor. It’s perfect for busy nights and comes together in one pan.
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Servings: 4
Calories: 776kcal
Equipment
- Skillet
- Pot
Ingredients
- 12 ounces rigatoni or other pasta shape
- 1 tablespoon olive oil
- 8 pork sausages sliced
- 2 bell peppers chopped
- 1 onion chopped
- 2 cloves garlic crushed
- 1 cup cherry tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
To serve:
- Parmesan
- Chopped parsley
Instructions
- In large pot of boiling salted water, cook pasta according to package instructions for al dente. Drain pasta, reserving ½ cup cooking water.
- Meanwhile, place a large skillet over medium heat and add the oil.
- Add the sausages and cook until browned all over. Remove from the pan and cut into slices.
- Return the sausages to the skillet along with the peppers, onions, garlic, tomatoes, oregano and thyme and cook for a further 5 minutes stirring often.
- Add the cooked pasta to the skillet along with ½ cup of cooking water, and heat until it’s all bubbling. Season with salt and pepper.
- Serve sprinkled with the parmesan and parsley.
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Notes
- Italian pork sausage works best because it already contains seasoning and fat that flavor the whole dish. Sweet sausage gives a milder result, while spicy sausage adds heat.
- Brown the sausage properly before adding vegetables. Color equals flavor.
- Reserve more pasta water than you think you need. It helps loosen the sauce later.
- Cook the pasta just to al dente because it continues cooking in the skillet.
- Use a large skillet so the vegetables sauté instead of steaming.
- Slice the sausage evenly for more consistent cooking.
- If your tomatoes are not very sweet, add a tiny pinch of sugar.
- Taste before adding extra salt because Parmesan and sausage both contain salt.
- Fresh herbs at the end make a noticeable difference in flavor.
- If the skillet looks dry, add small splashes of pasta water gradually.
- Avoid overcrowding the pan or the sausage will not brown properly.
Can I make this recipe without pork?
Yes. Chicken sausage or turkey sausage work well. Keep in mind that leaner sausages release less fat, so you may need slightly more olive oil.What pasta shape works best?
Rigatoni is excellent because the ridges hold onto sauce and bits of sausage. Penne, ziti, fusilli, and shells are also good choices.
Nutrition
Calories: 776kcal | Carbohydrates: 73g | Protein: 29g | Fat: 41g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Cholesterol: 86mg | Sodium: 842mg | Potassium: 738mg | Fiber: 5g | Sugar: 7g | Vitamin A: 2064IU | Vitamin C: 90mg | Calcium: 68mg | Iron: 4mg
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.