Hearty Sweet Pepper Beef Sausage Pasta Recipe (Print Version)

Sweet Pepper Beef Sausage Pasta: A flavorful, easy weeknight meal! Get this satisfying dinner on your table fast, packed with savory beef and sweet peppers.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 4-6 Servings
Difficulty: Intermediate
Cuisine: Italian-American
Dietary: Contains Meat

# Ingredients:

→ Main Ingredients

01 - 1 lb sweet Italian beef sausage, casings removed
02 - 1 lb short pasta (rigatoni, penne, orecchiette)
03 - 1 yellow onion, diced
04 - 3 bell peppers (red, yellow, orange), diced
05 - 4 cloves garlic, minced
06 - 1 (28 oz) can crushed tomatoes
07 - 1 cup chicken broth

→ Flavor Boosters

08 - 1 tsp dried oregano
09 - 1 tsp dried basil
10 - 1/2 tsp red pepper flakes (or to taste)
11 - Salt and freshly ground black pepper to taste
12 - 2 tbsp olive oil

→ Finishing Touches

13 - 1/2 cup freshly grated Parmesan cheese, plus more for serving
14 - 1/4 cup fresh parsley, chopped

→ Optional Extras

15 - Reserved pasta water (about 1 cup)
16 - A splash of heavy cream for extra richness

# Instructions:

01 - First things first, get all your chopping out of the way. Dice those beautiful bell peppers and the onion, mince the garlic. Then, take your sweet beef sausage out of its casings – I just squeeze it right out into a bowl, it’s a little messy but totally worth it. This is where the kitchen chaos often begins for me, with little bits of pepper flying everywhere! The smell of fresh garlic and onion getting prepped always makes my kitchen feel like a real restaurant, honestly.
02 - Heat a large skillet or Dutch oven over medium-high heat with a splash of olive oil. Add the sweet beef sausage and break it up with a spoon as it cooks. You want it nicely browned all over, no pink bits left. Drain any excess grease – I usually just tilt the pan and use a spoon to scoop it out. I once forgot to drain it, and the sauce ended up a bit too oily, oops! This step gets your kitchen smelling so good, a rich, savory aroma that just promises deliciousness.
03 - Reduce the heat to medium. Add the diced onion and bell peppers to the skillet with the cooked sausage. Sauté for about 5-7 minutes, until the veggies start to soften and get a little color. Then, stir in the minced garlic and red pepper flakes, cooking for just another minute until fragrant. Oh, the smell here is divine! Sweet peppers mingling with garlic, it's just so comforting. Don't let the garlic burn; that's a mistake I made early on, and it just makes everything bitter.
04 - Pour in the crushed tomatoes and chicken broth. Add the dried oregano and basil. Stir everything together, bring it to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 15-20 minutes. This is where all those flavors marry and deepen, creating that rich, hearty Sweet Pepper Beef Sausage Pasta sauce we're after. I usually give it a stir every now and then, just because I'm impatient and love watching it bubble.
05 - While the sauce is simmering, cook your chosen pasta according to package directions in a separate pot of salted boiling water. Make sure it’s al dente – a little bite is what we want! I always forget to salt the water enough, so don't be like me. Reserve about a cup of the starchy pasta water before draining; it’s liquid gold for thinning the sauce later if needed. The steam rising from the pasta pot just adds to the cozy kitchen vibe, doesn't it?
06 - Drain the pasta and add it directly to the skillet with the sauce. Toss everything together until the pasta is well coated. If the sauce seems a little thick, add a splash or two of that reserved pasta water until it reaches your desired consistency. Stir in a generous handful of freshly grated Parmesan cheese. Garnish with fresh parsley. The final dish should look vibrant and smell absolutely incredible, ready to be devoured! This Sweet Pepper Beef Sausage Pasta is truly a sight to behold.

# Notes:

01 - Always reserve some pasta water! It's your secret weapon for a perfectly smooth, clingy sauce, a trick I learned the hard way.
02 - Don't overcrowd your pan when browning the sausage; it steams instead of browns, and you lose that delicious caramelized flavor.
03 - Taste the sauce before adding the pasta! Adjust seasonings like salt and pepper as you go, it makes all the difference.
04 - For a bolder flavor, try adding a splash of red wine to the sauce after sautéing the veggies, letting it reduce before adding tomatoes.

# Equipment Needed:

01 - Large skillet or Dutch oven
02 - large pot for pasta
03 - cutting board
04 - knife
05 - wooden spoon.

# Nutrition (Per Serving):

Calories: 650
Total Fat: 35g
Total Carbohydrate: 55g
Protein: 30g

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