Sweet Pepper Sausage Pasta

Sweet Pepper and Sausage Pasta is weeknight comfort meets a bit of vibrancy in a single skillet. From the first sizzle of sausage to the aroma of caramelized peppers, everything about this dish feels like an invitation to gather around the table and dig in. The sauce wraps the pasta in sweet, peppery heat, while hints of balsamic and brown sugar tie it all together for an unforgettable family favorite.

I first whipped this up on a night when groceries were running low and nobody wanted to go out. The saucy pasta turned out to be the star of the week and has become our rainy day favorite.

Ingredients

• Italian sausage: Brings the main flavor whether you pick spicy or mild for your crowd
• Tomato paste: Enriches the sauce with deep umami flavor. Get the double concentrated tube for the richest results
• Sweet onion: Softens into an almost jammy base that complements the peppers
• Red or yellow bell peppers: Give the sauce sweetness and color. Look for ones with shiny, tight skins for peak freshness
• Brown sugar and balsamic vinegar: Balance tang and sweetness making each bite pop
• Short pasta (rigatoni or penne): Holds sauce in every bite and stays satisfying
• Reserved pasta water: Loosens and glosses the sauce without watering it down
• Toasted breadcrumbs: Layered on top give a crunch that takes things up a notch. Try homemade for best texture

Instructions

Cook the Sausage:

Set a large skillet over medium high and add the sausage with casings removed. Break it up with a spatula and cook until browned and just cooked through. Once done stir in half the tomato paste so it coats the sausage and caramelizes for a minute or two. Remove sausage to a plate

Caramelize Peppers and Onions:

In the same skillet pour in half the olive oil and scrape any sausage bits for flavor. Toss in sliced onions and bell peppers. Stir well while cooking on medium to coax out sweetness. Let them slowly cook ten to fifteen minutes until golden and tender stirring often. Add the rest of the tomato paste garlic brown sugar oregano and balsamic vinegar. Sprinkle a little kosher salt and let it all cook for three more minutes so the mix becomes sticky and deep

Cook the Pasta:

Bring a big pot of salted water to a boil and add your choice of short pasta. Set your timer for one minute less than package instructions for a perfect al dente bite. Scoop out half a cup of pasta water before you drain the noodles

Finish and Serve:

Slide the sausage back into the pan with the veggie mixture. Pour over drained pasta and about a quarter cup pasta water. Let this simmer a few minutes so the sauce thickens and coats everything. Add more reserved water a splash at a time until silky and creamy. Scatter toasted breadcrumbs on top just before serving for the tastiest crunch

I always look forward to the moment the bell peppers caramelize. Their sweetness reminds me of summer days, and I love how they melt into the sauce and balance the savory sausage.

Storage and Leftover Tips

Keep leftovers in an airtight container and refrigerate for up to three days. When reheating add a bit of water or a splash of olive oil to bring back the sauce’s shine. This pasta is just as good warm for lunch the day after making.

Easy Ingredient Swaps

Switch out the sausage for turkey or chicken varieties if you prefer a lighter flavor. Try swapping bell peppers for whatever you have on hand such as poblano or even zucchini for a twist. Gluten free pasta works great if needed just keep an eye on cooking time.

Perfect Ways to Serve This

Round out the meal with a simple green salad dressed in citrus or a pile of garlicky roasted broccoli. This pasta also makes a great potluck offering since it travels and reheats so easily.

Once you make this dish your own you will find new ways to play with ingredients and presentation. The best part is how every batch tastes uniquely homey but always crowd pleasing.

Recipe Q&A

→ How do I choose between mild or spicy sausage?

Opt for spicy sausage for extra heat, or mild for a more classic flavor. Both work beautifully with the peppers.

→ Can I use different types of pasta?

Yes, rigatoni, penne, or fusilli are ideal for their ability to hold sauce, but any short pasta works well.

→ Do I have to caramelize the peppers and onions?

Caramelizing intensifies sweetness and flavor. Cooking them slowly is key for the best taste and texture.

→ Is the brown sugar essential?

A touch of brown sugar enhances sweetness and helps caramelize the vegetables, but you can omit if preferred.

→ What’s the purpose of reserved pasta water?

Reserved pasta water helps create a silky sauce that perfectly coats the pasta, thanks to its starch content.