Rustic Sweet Pepper Beef Sausage Pasta Skillet (Print Version)
Craving comforting Sweet Pepper Beef Sausage Pasta? This easy recipe brings big flavors with minimal fuss, perfect for cozy weeknights.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4-6 Servings
Difficulty: Beginner
Cuisine: Italian-American
Dietary: Contains Meat, Dairy, Gluten
# Ingredients:
→ Main Ingredients
01 -
1 lb beef sausage (sweet or mild Italian style), casings removed
02 -
12 oz penne or rigatoni pasta
03 -
3 sweet bell peppers (red, yellow, orange), chopped
→ Flavor Boosters
04 -
1 large yellow onion, diced
05 -
4 cloves garlic, minced
06 -
28 oz can crushed tomatoes
07 -
1 cup chicken broth
→ Pantry Staples
08 -
2 tbsp olive oil
09 -
Salt and freshly ground black pepper, to taste
→ Finishing Touches
10 -
½ cup freshly grated Parmesan cheese, plus more for serving
11 -
¼ cup fresh basil, torn
# Instructions:
01 -
First things first, get your mise en place ready! Chop those sweet bell peppers into nice, bite-sized pieces. Dice your onion, and mince that glorious garlic. While you're at it, get a big pot of water boiling for your pasta. Don't forget to salt the water generously – it’s a non-negotiable for flavorful pasta! I always forget this step and then kick myself later, so consider this your friendly reminder.
02 -
Heat a tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the beef sausage, breaking it up with a spoon as it cooks. You want it nicely browned all over, about 5-7 minutes. The smell fills the kitchen and always gets my stomach rumbling! Once it's cooked through, remove the sausage from the skillet, leaving any delicious drippings behind. This is where a lot of the flavor starts, so don't be shy about getting a good sear!
03 -
Reduce the heat to medium. Add the chopped onion and peppers to the same skillet. Sauté for about 5-7 minutes, until they start to soften and get a little color. Then, add the minced garlic and cook for just another minute until fragrant. Oh, that smell! This is where the kitchen starts to smell absolutely amazing. Just watch that garlic, it burns fast, and nobody wants bitter garlic.
04 -
Pour in the crushed tomatoes and chicken broth. Bring the mixture to a gentle simmer, stirring occasionally. Let it bubble away for about 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly. This is where the magic happens, and the sweet pepper beef sausage pasta sauce really starts to come alive. Give it a taste and adjust any seasonings if you need to.
05 -
While the sauce is simmering, cook your pasta according to package directions until al dente. Drain it, but reserve about half a cup of that starchy pasta water – it’s liquid gold for loosening up your sauce if it gets too thick! Add the cooked pasta and the browned beef sausage back into the skillet with the sauce. Toss everything together until the pasta is well coated. If it feels a bit dry, add a splash or two of that reserved pasta water. I always seem to make a bit of a mess here, pasta flying everywhere, but it's all part of the fun!
06 -
Remove the skillet from the heat. Stir in a generous handful of freshly grated Parmesan cheese and some torn fresh basil leaves. Give it a final taste test and adjust salt and pepper as needed. I love to serve this immediately with an extra sprinkle of Parmesan and a few more basil leaves on top. The aroma of the basil and cheese hitting the warm pasta is just something else!
# Notes:
01 -
Always salt your pasta water generously for flavorful noodles.
02 -
Leftovers are great, but gently reheat on the stovetop for best texture.
03 -
Swap beef sausage for Italian pork sausage if you prefer, it's a tasty change.
04 -
A crusty garlic bread is seriously the best companion for this dish.
# Tools You'll Need:
01 -
Large Skillet
02 -
Large Pot
# Nutrition Facts (Per Serving):
Calories: 650
Total Fat: 35g
Total Carbohydrate: 55g
Protein: 30g