Pasta with Sausage, Peppers, and Onions Recipe
If you’ve been hunting for a hearty, soul-satisfying meal that brings vibrant colors and bold flavors to your dinner table, then this Pasta with Sausage, Peppers, and Onions Recipe is exactly what you need. Imagine tender fettuccine noodles enveloped in a luscious sauce bursting with savory Italian sausage, sweet bell peppers, earthy mushrooms, and caramelized onions, all simmered together in a rich tomato base. It’s the kind of dish that fills your kitchen with irresistible aromas and your plate with comforting goodness that keeps you going back for more.
Ingredients You’ll Need
These simple ingredients each play a starring role, combining to create a dish that’s as balanced in flavor as it is pleasing to the eye. From the juicy sausage to the colorful veggies, every component contributes a unique texture and taste that uplifts this classic Pasta with Sausage, Peppers, and Onions Recipe.
- 2 tablespoons olive oil: The perfect base to gently sauté your vegetables and build flavor.
- 1 medium onion, sliced: Adds sweetness and a tender bite that melts into the sauce.
- 1 medium bell pepper, sliced: Brings a vibrant pop of color and fresh, fruity notes.
- 8 ounces mushrooms, sliced: Offers an earthy depth and meaty texture to the mix.
- 3-4 cloves garlic, minced: Imparts aromatic zest that lifts every bite.
- 1 pound Italian sausage links, sliced or crumbled: The rich, spiced heart of the dish that delivers bold flavor.
- 1/2 cup white wine or chicken broth: Used to deglaze and add subtle complexity to the sauce.
- 1 (28-ounce) can diced tomatoes: Creates the vibrant, tangy base of the sauce.
- 1 teaspoon kosher salt, plus extra for seasoning: Enhances all the natural flavors, balancing the dish.
- 1/4 teaspoon ground black pepper, plus extra for seasoning: Adds mild spice and depth.
- 9 ounces fresh fettuccine pasta: The perfect tender canvas to carry the hearty sauce.
- Grated Romano cheese, for serving: A salty, sharp finish to elevate every forkful.
- Crushed red pepper flakes, for serving: Optional, for those who like a little heat to awaken the palate.
How to Make Pasta with Sausage, Peppers, and Onions Recipe
Step 1: Sauté the Vegetables
Start by heating olive oil in a large skillet over medium-high heat. Toss in your sliced onions, bell peppers, mushrooms, and minced garlic. Season lightly with salt and pepper. Let them cook for about 7 minutes until they soften and their natural sweetness blooms—this step builds the flavor base and adds layers of texture you’ll love.
Step 2: Brown the Sausage
Remove the vegetables and set them aside for a moment. In the same skillet, add your Italian sausage slices or crumbles. Cook, stirring often, until the sausage is browned and caramelized on the edges. This process locks in those deep, savory notes that give this recipe its signature richness.
Step 3: Deglaze the Pan
Pour in the white wine or chicken broth to the skillet with the browned sausage. Scrape up all those little browned bits stuck to the pan’s bottom—this is where a ton of flavor lives! Let it simmer gently for a minute or two to reduce slightly and enhance the sauce’s complexity.
Step 4: Combine and Simmer the Sauce
Now it’s time to reunite all your components. Add the canned diced tomatoes, the sautéed vegetables, salt, and pepper back into the skillet with the sausage and liquid. Bring everything to a boil, then reduce the heat and let it simmer uncovered for 15 to 20 minutes. This melds all the flavors into a harmonious, fragrant sauce that will cling beautifully to your pasta.
Step 5: Cook the Pasta
While your sauce simmers away, prepare the fresh fettuccine according to the package instructions, aiming for al dente—tender but with a slight bite. Drain the pasta, reserving a little pasta water if you want to loosen the sauce later.
Step 6: Toss and Serve
Add the hot pasta directly to the skillet with your sauce and toss everything together until each strand is perfectly coated. Serve immediately while it’s warm and inviting, topped generously with grated Romano cheese and a sprinkle of crushed red pepper flakes if you’re feeling adventurous.
How to Serve Pasta with Sausage, Peppers, and Onions Recipe
Garnishes
Freshly grated Romano cheese is a simple but magical addition that adds a salty, nutty kick. If you like a bit of heat, crushed red pepper flakes wake up your taste buds and create a nice contrast to the rich sausage and sweet peppers. A sprinkle of fresh parsley or basil can also add a fresh pop of color and flavor.
Side Dishes
This Pasta with Sausage, Peppers, and Onions Recipe pairs beautifully with a crisp green salad dressed lightly with lemon and olive oil to cut through the richness. Garlic bread or a crusty baguette is perfect for soaking up any leftover sauce on your plate. For a veggie boost, consider roasted asparagus or sautéed greens.
Creative Ways to Present
For a fun twist, serve this pasta in individual shallow bowls or rustic cast-iron skillets for a cozy family-style vibe. Drizzle a little extra virgin olive oil and sprinkle fresh herbs on top for a gourmet touch. You could also stuff the sausage and vegetable mixture into bell peppers and bake them as a delicious casserole alternative.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, store any leftovers in an airtight container in the refrigerator. This Pasta with Sausage, Peppers, and Onions Recipe keeps well for up to 3 days, making it an excellent option for next-day lunches or quick dinners.
Freezing
If you want to keep this deliciousness longer, freeze the cooled pasta and sauce separately in freezer-safe containers. They will stay fresh for up to 2 months. Be sure to leave some space for expansion and thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop over low to medium heat, stirring occasionally. Add a splash of water or broth if the sauce has thickened too much. Microwaving works too—just cover and heat in short bursts to avoid drying out the pasta.
FAQs
Can I use different types of sausage in this recipe?
Absolutely! While Italian sausage brings a classic flavor, you can swap in spicy chorizo, sweet breakfast sausage, or even a plant-based option for a twist. Each will change the flavor profile but keep the dish satisfying.
What type of pasta works best?
Fresh fettuccine is ideal for this recipe, thanks to its broad strands that hold onto the chunky sauce. However, penne, rigatoni, or even spaghetti would also be delicious and readily available alternatives.
Is it possible to make this recipe vegetarian?
Yes! Simply omit the sausage and increase the mushrooms or add additional vegetables like zucchini or eggplant. You can also use a plant-based sausage substitute to maintain the meaty texture and flavor.
Can I prepare any parts of this recipe in advance?
Definitely. You can sauté the vegetables and brown the sausage up to a day ahead. Store them separately in the fridge and finish making the sauce and pasta when you’re ready to serve. This cuts down your active cooking time significantly.
How spicy is this dish?
The base recipe has a mild to moderate spice level from the Italian sausage. You can adjust the heat by choosing mild or hot sausage and adding more or less crushed red pepper flakes according to your taste.
Final Thoughts
There’s something truly special about making this Pasta with Sausage, Peppers, and Onions Recipe at home—it’s a beautiful blend of comfort and rustic elegance that will become one of your go-to meals. Whether you’re cooking for family, friends, or just treating yourself, it’s a dish that offers memorable flavors and a warm, satisfying experience. Give it a try and watch it quickly become a beloved staple in your recipe collection.
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Pasta with Sausage, Peppers, and Onions Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This hearty Pasta with Sausage, Peppers, and Onions recipe features a flavorful combination of sautéed vegetables, Italian sausage, and a rich tomato sauce, tossed with fresh fettuccine pasta. Perfect for a satisfying weeknight dinner that comes together in just 35 minutes.
Ingredients
Vegetables and Aromatics
- 1 medium onion, sliced
- 1 medium bell pepper, sliced
- 8 ounces mushrooms, sliced
- 3–4 cloves garlic, minced
Proteins
- 1 pound Italian sausage links, sliced or crumbled
Liquids and Sauces
- 2 tablespoons olive oil
- 1/2 cup white wine or chicken broth
- 1 (28-ounce) can diced tomatoes
Seasonings
- 1 teaspoon kosher salt, plus extra for seasoning
- 1/4 teaspoon ground black pepper, plus extra for seasoning
Pasta and Toppings
- 9 ounces fresh fettuccine pasta
- Grated Romano cheese, for serving
- Crushed red pepper flakes, for serving
Instructions
- Sauté vegetables: Heat olive oil in a large skillet over medium-high heat. Add the sliced onion, bell pepper, mushrooms, and minced garlic. Season with salt and pepper. Sauté for about 7 minutes until the vegetables are softened and fragrant. Remove the vegetables from the skillet and set aside.
- Brown sausage: Add the sliced or crumbled Italian sausage to the same skillet. Cook over medium-high heat, stirring frequently, until the sausage is browned and cooked through.
- Deglaze pan: Pour the white wine or chicken broth into the skillet. Scrape up any browned bits stuck to the bottom to incorporate rich flavor. Let it simmer for 1 to 2 minutes to reduce slightly.
- Combine and simmer: Return the sautéed vegetables to the skillet. Add the diced tomatoes along with salt and pepper to taste. Bring the mixture to a boil, then reduce heat and let simmer uncovered for 15 to 20 minutes, allowing the flavors to meld and sauce to thicken.
- Cook pasta: While the sauce simmers, cook the fresh fettuccine pasta according to package instructions until al dente. Drain well once cooked.
- Toss and serve: Add the cooked pasta directly to the skillet with the sausage and vegetable sauce. Toss thoroughly to combine and coat the pasta in the sauce. Serve immediately, topped with grated Romano cheese and a sprinkle of crushed red pepper flakes for some heat if desired.
Notes
- Substitute ground Italian sausage if links are not available.
- White wine can be replaced with chicken broth for a non-alcoholic version.
- Fresh pasta cooks faster than dried; adjust cooking times accordingly.
- For a spicier dish, add more crushed red pepper flakes or use spicy Italian sausage.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
