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Saucy Italian Sausage, Peppers and Onions

Hot Italian sausage, sweet peppers, and onions simmered low and slow in a rich tomato sauce, piled over pasta and finished with a snowfall of parmesan - a one-skillet Italian dinner ready in under an hour.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Servings: 5 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 package Italian sausage links hot or mild, your call - we like hot; a standard Johnsonville package is about 5 links (19 oz) - other brands may vary
  • 1 lb penne pasta or your favorite pasta shape
  • 1 large yellow onion halved and sliced into 1/4-inch strips
  • 2 bell peppers any color combo - we like yellow and red, they're a touch sweeter
  • 14 oz can diced tomatoes
  • 28 oz can crushed tomatoes
  • 4 tbsp tomato paste about half of a 6 oz can
  • 5 cloves garlic minced ("Jarlic" is fine, don't hate me)
  • 1 tbsp dried thyme
  • 1 tbsp dried basil
  • 1 tbsp dried oregano
  • 1 tbsp dried parsley
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp black pepper
  • 1/2 tsp crushed red pepper flakes
  • salt for the pasta water - it should taste like the sea
  • grated parmesan for serving
  • garlic bread optional, for serving

Equipment

  • Large Skillet
  • Large Pot

Method
 

  1. Bring a large pot of generously salted water to a boil. You'll cook the pasta in it once the sauce is underway.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the sausages and brown on all sides until deep golden - you're browning the outside, not cooking them through. Raw sausage is nearly impossible to slice cleanly, so aim for about half to three-quarters done; this usually takes about 3 to 5 minutes on each side. Remove and set aside
  3. Add the onions and peppers to the same skillet and cook for about 5 minutes, until they start to soften but still have a little bite - you don't want mushy vegetables here.
  4. While the vegetables cook, slice the sausages on a diagonal (on the bias) into rounds about 1/8" thick.
  5. Once the vegetables have softened, add the tomato paste and cook for 1-2 minutes, stirring, to deepen its color and flavor.
  6. Add the thyme, basil, oregano, parsley, garlic powder, onion powder, black pepper, and red pepper flakes, stirring to coat the vegetables in the seasoning.
  7. Add the garlic and cook for about 30 seconds, just until fragrant.
  8. Stir in the crushed tomatoes and diced tomatoes, then return the sliced sausage to the skillet. Stir everything together so the sauce coats the sausage and vegetables evenly.
  9. By now your water should be at a boil - add the pasta and cook according to the package directions until al dente.
  10. Lower the sauce to a simmer and cook for 10-15 minutes, until the sausage is cooked through and the sauce has thickened slightly.
  11. Drain the pasta (a splash of the starchy water is handy if you want to loosen the sauce later) and divide it among bowls.
  12. Top with the sausage and pepper mixture, finish with a generous handful of parmesan, and serve with garlic bread if you're feeling it.

Notes

Sausage links hold their shape better than ground sausage here, and browning them whole before slicing gives you way more flavor than tossing in raw slices.
Making the oil-and-garlic version instead of this tomato-based one? That variant's coming soon - check back for the link.
Leftovers keep well in the fridge for 3-4 days. The sauce actually gets better on day two.
🛒 Shop the gear I used in this recipe