If you are craving a dish that perfectly balances hearty flavors and vibrant veggies, this Pasta with Sausage, Peppers, and Onions Recipe is your go-to comfort meal. Imagine tender slices of Italian sausage mingling with sweet bell peppers and caramelized onions, all wrapped in a luscious tomato sauce and tossed with fresh fettuccine. Every bite bursts with a wonderful mix of textures and colors, making it an instant family favorite any day of the week.
Ingredients You’ll Need
These ingredients may be simple, but each one plays a crucial role in building the depth and harmony of flavors in this dish. From the fresh bell peppers adding color and sweetness, to the robust Italian sausage providing richness, every component sings in unison to deliver a memorable meal.
- Olive oil: Use good-quality extra virgin olive oil to bring a fruity base for sautéing and deepen flavor.
- Onion: Thinly sliced to melt into the sauce and add natural sweetness.
- Bell pepper: Adds vibrant color and a slight crisp sweetness for freshness.
- Mushrooms: Sliced for added earthiness and texture contrast.
- Garlic: Minced to infuse the dish with aromatic warmth.
- Italian sausage: Choose mild or spicy links sliced or crumbled for a bold, savory punch.
- White wine (optional): Adds acidity and complexity during deglazing, but chicken broth works great too.
- Diced tomatoes: The base of the sauce, bringing juiciness and tang.
- Kosher salt and ground black pepper: Essential seasonings to balance and enhance all the ingredients.
- Fresh fettuccine pasta: The silky ribbons that carry all the flavors beautifully.
- Romano cheese: For grating on top, providing a salty, nutty finish.
- Crushed red pepper flakes: Optional, for a little extra kick if you like it spicy.
How to Make Pasta with Sausage, Peppers, and Onions Recipe
Step 1: Sauté the Vegetables
Start by heating the olive oil in a large skillet over medium-high heat. Toss in the sliced onion, bell pepper, mushrooms, and minced garlic. Season lightly with salt and pepper. Let these cook for about 7 minutes until they soften and the onions turn translucent. This step builds the foundational flavors and draws out the natural sweetness from the veggies. Once softened, remove them from the skillet and set aside so you can use the same pan for the sausage.
Step 2: Brown the Sausage
Add your Italian sausage slices or crumbles to the hot skillet. Cook them, stirring often, until they develop a golden-brown crust. This caramelization adds a ton of savory depth to the dish. If any excess fat renders out, you can drain a bit, but leaving it in enhances flavor.
Step 3: Deglaze the Pan
Pour in white wine or chicken broth to the skillet with the browned sausage. Use a wooden spoon to scrape up all those tasty browned bits stuck to the bottom of the pan. These bits hold concentrated flavor that will enrich the sauce. Allow the liquid to simmer for a minute or two so the alcohol cooks off if using wine, and you’re left with a fragrant base.
Step 4: Combine and Simmer
Return the sautéed vegetables to the skillet along with the diced tomatoes. Sprinkle in the teaspoon of kosher salt and a quarter teaspoon of black pepper, then stir everything together. Bring the mixture to a boil before reducing the heat to low. Let it gently simmer for 15 to 20 minutes. This slow cooking melds the ingredients beautifully, allowing the sauce to thicken and the flavors to deepen.
Step 5: Cook the Pasta
While your sauce simmers, cook the fresh fettuccine pasta according to the package instructions, aiming for perfectly al dente noodles. Drain the pasta thoroughly so it’s ready to meet the sauce without watering it down.
Step 6: Toss and Serve
Add the drained pasta to the skillet with your sausage, pepper, and onion sauce. Toss everything together to ensure each strand is luxuriously coated. Serve immediately with a generous sprinkle of grated Romano cheese and crushed red pepper flakes if you desire a bit of heat. This final step brings the dish together in a harmonious plate that’s both comforting and exciting.
How to Serve Pasta with Sausage, Peppers, and Onions Recipe
Garnishes
Simple garnishes can take your meal to the next level. Freshly grated Romano cheese adds a nutty, salty zing that complements the savory sausage and tangy tomato sauce. Crushed red pepper flakes are perfect for those who like their pasta with a little fire, but a sprinkle of chopped fresh basil or parsley lends a fresh, herbal brightness that lifts the whole dish.
Side Dishes
This Pasta with Sausage, Peppers, and Onions Recipe pairs wonderfully with a crisp green salad dressed lightly with lemon vinaigrette to cut through the richness. Garlic bread or focaccia is another classic side that helps soak up every last bit of sauce and keeps your meal satisfyingly complete.
Creative Ways to Present
If you want to wow your guests, serve individual portions in shallow bowls topped with a small nest of fresh microgreens for an elegant touch. For a rustic family-style vibe, present the pasta in a large serving dish with extra Romano and red pepper flakes on the side so everyone can customize to their taste.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the pasta and sauce together in an airtight container in the refrigerator. The flavors meld even more after a day or two, but best enjoy within 3 to 4 days for freshness and taste.
Freezing
While this recipe freezes well, it’s ideal to freeze the sauce separately from the pasta. Place the cooled sauce in a freezer-safe container and label it. It can be frozen for up to 3 months. When ready to eat, thaw it overnight in the fridge and reheat gently before combining with freshly cooked pasta.
Reheating
To reheat leftovers, warm the pasta with sauce in a skillet over medium-low heat. Add a splash of water or broth if the sauce feels thick to help loosen it up. Stir frequently until heated through and serve immediately with a fresh sprinkle of cheese.
FAQs
Can I use a different type of sausage in this Pasta with Sausage, Peppers, and Onions Recipe?
Absolutely! While Italian sausage gives great flavor, you can substitute with spicy chorizo, sweet chicken sausage, or even vegetarian sausage alternatives. Just adjust cooking times as needed.
Is it okay to use dried pasta instead of fresh fettuccine?
Yes, dried pasta works just fine. Cook according to the package instructions until al dente and toss with the sauce as directed. The texture will be slightly different but still delicious.
Can I make this recipe vegan or vegetarian?
To make it vegetarian, skip the sausage and add extra mushrooms or plant-based sausage alternatives. Use vegetable broth instead of white wine or chicken broth. You can also omit the Romano cheese or swap it for a vegan cheese.
How spicy is this dish? Can I adjust the heat level?
This recipe is mild by default unless you add crushed red pepper flakes. Feel free to increase or decrease the amount based on your spice preference, or use spicy Italian sausage for extra kick.
What wine pairs best with Pasta with Sausage, Peppers, and Onions Recipe?
A medium-bodied red like Chianti or Sangiovese pairs beautifully with this dish, complementing the tomato sauce and sausage flavors without overpowering them.
Final Thoughts
This Pasta with Sausage, Peppers, and Onions Recipe is one of those dishes you’ll want to make over and over because it never fails to deliver big, comforting flavors with straightforward ingredients. Whether it’s a weeknight dinner or a weekend gathering, this recipe is sure to win hearts and fill plates. So go ahead, gather your ingredients, and create a meal that feels like a warm hug from the inside out.
Print
Pasta with Sausage, Peppers, and Onions Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This hearty and flavorful Pasta with Sausage, Peppers, and Onions recipe combines sautéed vegetables, savory Italian sausage, and a rich tomato sauce, all tossed with fresh fettuccine pasta. Perfect for a satisfying weeknight dinner, it’s easy to prepare in about 35 minutes and serves four with a comforting, rustic Italian-inspired taste.
Ingredients
Vegetables
- 1 medium onion, sliced
- 1 medium bell pepper, sliced
- 8 ounces mushrooms, sliced
- 3–4 cloves garlic, minced
Protein
- 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. 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 nicely browned and cooked through.
- Deglaze pan: Pour in the white wine or chicken broth to the skillet. Use a spatula to scrape up any browned bits stuck to the bottom of the pan. Let the liquid simmer for 1 to 2 minutes to reduce slightly and concentrate flavor.
- Combine and simmer: Add the diced tomatoes, additional salt, pepper, and the sautéed vegetables back into the skillet with the sausage and liquid. Stir everything together, bring the mixture to a boil, then reduce the heat and let it simmer gently for 15 to 20 minutes, allowing the flavors to meld.
- Cook pasta: While the sauce simmers, bring a large pot of salted water to a boil. Add the fresh fettuccine and cook according to package directions until al dente. Drain the pasta well.
- Toss and serve: Add the cooked pasta directly into the skillet with the sausage and vegetable tomato sauce. Toss everything gently to coat the noodles evenly with sauce. Serve immediately topped with grated Romano cheese and crushed red pepper flakes for a little heat.
Notes
- You can substitute chicken broth if you prefer not to use white wine for deglazing.
- For a spicier dish, add crushed red pepper flakes during the sautéing stage as well as for garnish.
- If fettuccine is not available, you can use other fresh or dried pasta shapes like penne or rigatoni.
- For a leaner option, use turkey Italian sausage instead of pork sausage.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stove or microwave.
