If you are craving a vibrant, hearty dinner that combines comforting flavors with a bit of a kick, this Pasta with Sausage, Peppers, and Onions Recipe is going to be your new best friend. Packed with savory Italian sausage, sweet bell peppers, tender onions, and earthy mushrooms, all tossed with fresh fettuccine and a zingy tomato sauce, it’s a dish that hugs you from the inside out. Whether it’s a weeknight supper or a weekend gathering, this recipe brings a delightful balance of textures and colors that makes every bite absolutely irresistible.
Ingredients You’ll Need
These ingredients are straightforward and form the backbone of this delicious dish, each adding a unique flavor, texture, or color that makes the Pasta with Sausage, Peppers, and Onions Recipe come alive.
- Olive oil: A good-quality olive oil enhances the dish with its rich, fruity undertones and helps sauté the vegetables perfectly.
- Medium onion, sliced: Adds sweetness and depth when caramelized just right alongside the peppers.
- Medium bell pepper, sliced: Brings a crisp, colorful sweetness that brightens the whole dish.
- Mushrooms, sliced: Offer earthiness and a meaty bite that complements the sausage beautifully.
- Garlic cloves, minced: Infuses the dish with its distinctive aromatic punch that ties all flavors together.
- Italian sausage links, sliced or crumbled: The star protein, rich and savory, providing a satisfying, juicy texture.
- White wine or chicken broth: Used to deglaze the pan, it lifts those delicious browned bits for extra flavor complexity.
- Diced tomatoes (28-ounce can): Create a luscious, tangy sauce base that holds everything together.
- Kosher salt and ground black pepper: Essential seasoning to balance and highlight all ingredients.
- Fresh fettuccine pasta (9 ounces): Delivers a tender, silky backdrop that soaks up the sauce wonderfully.
- Grated Romano cheese: The perfect salty, nutty topping to finish the dish off beautifully.
- Crushed red pepper flakes: Optional but highly recommended for a touch of heat that wakes up 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 the sliced onion, bell pepper, mushrooms, and minced garlic. Season with salt and pepper, then sauté for about seven minutes until the vegetables soften and release their sweet, fragrant aromas. Once ready, remove them from the skillet and set them aside to keep that vibrant flavor alive.
Step 2: Brown the Sausage
In the same skillet, add the sliced or crumbled Italian sausage. Cook, stirring frequently, until every piece is beautifully browned and caramelized. This step builds a rich foundation for the sauce and adds irresistible meaty texture to the recipe.
Step 3: Deglaze the Pan
Pour the white wine or chicken broth into the skillet to deglaze. Use a wooden spoon to scrape up all the golden brown bits stuck at the bottom—these bits pack an unimaginable depth of flavor. Let it simmer for a minute or two to reduce slightly and brighten the sauce’s base.
Step 4: Combine and Simmer the Sauce
Return the sautéed vegetables to the skillet, then add the diced tomatoes along with salt and pepper. Bring everything to a boil and then reduce the heat to let it gently simmer. By simmering for 15 to 20 minutes, the sauce thickens, flavors meld, and the whole mixture turns beautifully rich and comforting.
Step 5: Cook the Pasta
While the sauce simmers, boil water in a large pot, season it with salt, and cook the fresh fettuccine according to the package instructions—usually just a few minutes until al dente. Drain the pasta carefully, reserving a little pasta water in case you want to loosen the sauce later.
Step 6: Toss and Serve
Mix the cooked pasta into the sauce right in the skillet, tossing it well so every strand is coated with that luscious, chunky tomato sauce loaded with sausage and veggies. Serve it hot with a generous sprinkle of grated Romano cheese and a pinch of crushed red pepper flakes for extra sparkle and heat.
How to Serve Pasta with Sausage, Peppers, and Onions Recipe
Garnishes
Sprinkling freshly grated Romano cheese on top adds a salty, nutty finish that pairs perfectly with the savory sausage. For those who love a bit of spice, crushed red pepper flakes sprinkled over the top bring a lively, warming kick that awakens the senses without overpowering.
Side Dishes
This dish shines wonderfully on its own but can also be complemented by crisp green salads to add freshness and crunch. Garlic bread or a warm, crusty loaf works beautifully too, inviting you to soak up every last bit of that incredible sauce.
Creative Ways to Present
Serve this Pasta with Sausage, Peppers, and Onions Recipe in a wide shallow bowl to showcase the colorful medley. Garnish with fresh basil or parsley for an aromatic pop of green and an inviting look. For family-style dinners, a big platter on the table encourages sharing and casual, joyful eating.
Make Ahead and Storage
Storing Leftovers
Leftover pasta should be cooled to room temperature, then stored in an airtight container in the refrigerator for up to three days. It keeps the flavors intact while allowing you a quick and delicious meal the next day.
Freezing
This recipe freezes well if you want to prepare it in advance. Place cooled pasta with sauce into a freezer-safe container, leaving a little room for expansion, and freeze for up to three months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop over low heat, adding a splash of water or broth if needed to loosen the sauce. Alternatively, microwave in short bursts, stirring well between intervals to heat evenly and retain that fresh-from-the-pan taste.
FAQs
Can I use other types of pasta instead of fettuccine?
Absolutely! While fresh fettuccine is wonderful, you can substitute with penne, rigatoni, or even spaghetti—just cook according to the package directions and toss with the sauce as usual.
Is it possible to make this recipe vegetarian?
You bet! Replace the Italian sausage with plant-based sausage or extra mushrooms for meaty texture. The combination of peppers, onions, and mushrooms keeps the dish hearty and satisfying.
Can I prepare the sauce ahead of time?
Definitely. The sauce can be made a day in advance and refrigerated. Allow it to come to room temperature before reheating and tossing with freshly cooked pasta for best results.
What’s the role of white wine in this recipe? Can I skip it?
White wine adds acidity and depth, balancing the richness of the sausage and tomatoes. If you prefer, chicken broth is a great non-alcoholic substitute that still brings flavor and helps deglaze the pan perfectly.
How spicy is this dish?
The base recipe is mildly spiced, but adding crushed red pepper flakes as a garnish lets you control the heat, making it as gentle or as fiery as you like.
Final Thoughts
This Pasta with Sausage, Peppers, and Onions Recipe is one of those wonderful dishes that feel like a warm hug on a plate. It’s simple to make but so full of flavor, texture, and vibrant color that it never fails to impress. Whether you’re cooking for family, friends, or just treating yourself, this recipe is sure to become a beloved classic in your kitchen. So go ahead, gather the ingredients, and enjoy every delicious bite of this comforting Italian-inspired meal!
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 Pasta with Sausage, Peppers, and Onions recipe combines sautéed vegetables, savory Italian sausage, and fresh fettuccine pasta in a flavorful tomato sauce. Enhanced with white wine and aromatic spices, this comforting dish comes together in just 35 minutes, perfect for a satisfying weeknight dinner.
Ingredients
Vegetables and Aromatics
- 2 tablespoons olive oil
- 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
- 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 Garnishes
- 9 ounces fresh fettuccine pasta
- Grated Romano cheese, for serving
- Crushed red pepper flakes, for serving
Instructions
- Sauté vegetables: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the sliced onion, bell pepper, mushrooms, and minced garlic. Season with 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Sauté the vegetables for about 7 minutes or until softened. Remove the vegetables from the skillet and set aside.
- Brown sausage: In the same skillet, add the sliced or crumbled Italian sausage. Cook over medium-high heat, stirring frequently, until the sausage is browned and cooked through.
- Deglaze pan: Pour in 1/2 cup of white wine or chicken broth to the skillet. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. Allow it to simmer for 1-2 minutes to reduce slightly.
- Combine and simmer: Add the 28-ounce can of diced tomatoes along with the previously sautéed vegetables back into the skillet. Season with additional salt and pepper if desired. Bring the mixture to a boil, then reduce heat and let it simmer gently for 15-20 minutes to meld flavors.
- Cook pasta: While the sauce simmers, cook 9 ounces of fresh fettuccine pasta according to package instructions until al dente. Drain the pasta well.
- Toss and serve: Add the drained pasta directly into the skillet with the sausage and vegetable sauce. Toss everything together until the pasta is evenly coated with sauce. Serve immediately topped with grated Romano cheese and a sprinkle of crushed red pepper flakes for some heat.
Notes
- Substitute chicken broth for white wine if you prefer a non-alcoholic version.
- Use gluten-free pasta to accommodate gluten-free diets.
- For a spicier dish, increase the amount of crushed red pepper flakes to taste.
- Leftover pasta can be refrigerated for up to 3 days; reheat gently on stovetop or microwave.
- Fresh mushrooms work best for the most flavor; avoid canned mushrooms for texture quality.
