Sausage and Peppers Pasta

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Sausage and Peppers Pasta

This quick Sausage and Peppers Pasta has just 7 simple ingredients and comes together in less than 30 minutes. It's a comfort food meal for any weeknight and will be an Italian-inspired dish the whole family will love.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American, Italian

Keyword: pasta, pork

Servings: Servings

Calories: 757kcal

Ingredients

2 tablespoons olive oil
1-1 1/2 pounds regular or spicy Italian sausage cut in 2-inch slices
1 red bell pepper sliced
1 green bell pepper sliced
1 small yellow onion sliced
3-4 garlic cloves minced
24 ounce jar marinara sauce
16 ounces spaghetti
grated parmesan cheese for servings

Instructions

Bring a large pot of salted water to a boil.
In a large skillet over medium-high heat, heat the olive oil. Add the sausage and cook, stirring occasionally, for 5 to 6 minutes, until browned and cooked through. Remove from the skillet and set aside, leaving any drippings in the pan.
Add the bell peppers and onion to the skillet and sauté, stirring occasionally, for 3 to 4 minutes, until slightly tender.
Add the garlic and cook, stirring constantly, for 1 minute more, until fragrant.
Reduce the heat to medium-low and pour in the marinara sauce, stirring to combine. Return the sausage to the skillet and stir to coat. Simmer, stirring occasionally, for 5 to 7 minutes, until the sauce has slightly thickened and the flavors have melded.
Meanwhile, cook the spaghetti according to package directions until al dente.
To serve, either transfer the spaghetti to a large serving dish and ladle the sauce generously over the top, or divide the spaghetti among individual bowls and top each with a generous ladle of sauce. Finish with grated Parmesan cheese and serve immediately.

Video

Notes

Storage:

Store leftovers in an airtight container in the refrigerator. It will last 4-5 days. Reheat in the microwave or on the stovetop with a splash of water until the correct consistency is reached.

You can freeze the sauce in an airtight container for up to 3 months. Thaw overnight in the fridge until ready to reheat.

This sauce is also great to make in advance since the flavors will get better with time and it reheats beautifully.

Tips:

If you want to reduce the acidity of your pasta sauce, try adding a pinch of baking soda to raise the ph level. You can also add a pinch of sugar to sweeten the flavor, although sugar will not actually reduce the acidity level.
Swap the sausage for another protein. Ground turkey, chicken, or pork also work well here too.
Crumble the sausage or cook it in slices. It's up to you and your preference with the sausage. Just make sure it's fresh and not pre-cooked.
Use your favorite pasta shape. I personally love long noodles like fettuccine or spaghetti, but short noodles are equally as delicious.

Nutrition

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