If I have a go-to meal, this is it. I have been making this Penne with Italian Sausage & Peppers for as long as I can remember. I make it when I can’t think of anything else to make and I make it when I want something good and comforting. It’s not only delicious, but it is so fast and so easy to make. It is seriously one of my favorite things ever. And all of my family agrees- which is the icing on the cake.

Another thing that’s great about this Penne with Italian Sausage & Pepper (in case I haven’t sold you already) is that it’s extremely versatile and customizable. You have so many options when it comes to Italian sausage. Pork, chicken, or vegetarian? Mild, sweet, or spicy? You could even leave it out altogether and make this a vegetarian dish. You could also throw in whatever vegetables you want/have- it doesn’t have to be peppers and onions. Got zucchini? Throw in some zucchini. Have I made my point? Super customizable.

Well, that’s enough talk about how easy and delicious this dish is… let’s get started.

Let me show you how I made this Penne with Italian Sausage & Peppers 👇🏻

First, let’s talk about Italian Sausage.

This recipe is extremely customizable. And the biggest thing that you can customize with this recipe is the Italian sausage. You can use pork, chicken, or a vegetarian Italian sausage. I have used a lot of different Italian sausages for this recipe over the years and I will say that my personal preference is the Hot Italian (pork) Sausage. But, please, use whatever you like or whatever you have.

First step- Please check your sausage package to figure out if your product is raw or cooked. Most of the pork sausage products are raw, while the chicken and vegetarian products are cooked. If your product is raw, please cook it before starting this recipe. Even if your product is cooked, I’d recommend throwing it into a skillet to heat it through and get some color on it. Slice the sausage when cool and set aside.

Preparing the Penne.

While you are preparing the veggie-sauce portion, cook the penne at the same time. This dish cooks fast and you don’t want to have to wait for your pasta to finish cooking. Cook your penne according to package directions, but do not drain it.

Preparing the Veggie-Sauce Portion.

In an extra-large (high-walled) skillet, heat 2 tbsp of olive oil over medium-high heat. Add 2 large (sliced) bell peppers and cook for 2 minutes.

Add 1 sliced medium red onion. Cook until the veggies are tender-crisp, about 4-5 minutes.

Now add 4 minced garlic cloves and cook until fragrant, about 1 minute.

Lower the heat to medium-low and add 24 oz of marinara. You can use homemade or store-bought. Stir to coat the veggies in the sauce.

Now go ahead and add your sliced, COOKED Italian sausage and a pinch of crushed red pepper flakes. Stir to coat the sausage. Cook until the sauce and sausage are heated thoroughly.

Adding the Pasta.

Whenever I add pasta to a sauce, I try to never completely drain it. The reason being- that starchy pasta water is like liquid gold. Adding a little bit of that water to your sauce (like one ladle) will help the sauce adhere to your pasta.

So when the penne is done cooking, use a large slotted spoon to remove the pasta from it’s water, shaking off the excess, and placing into the skillet. Scoop a ladle of the water, add it to your pasta, and then stir to coat the pasta in the sauce.

Add 2 tbsp of fresh chopped parsley (or 1 tbsp of dried parsley) and stir.

Remove the skillet from the heat and divided the pasta between bowls.

Enjoy!!

These are the recommended products that I used to make this delicious recipe! These are not only products that I use, but products that I love.

Penne with Italian Sausage & Peppers

Fast and delicious! This Penne with Italian Sausage & Peppers is so easy and so good. It will become your next quick go-to meal for week nights!

Prep Time 10

Cook Time 15

Servings 4 Servings

Author Maggie @ Cupcakes and Sarcasm

Ingredients

1 Lb Italian Sausage(mild, hot, chicken), cooked and sliced (My favorite for this recipe is the Spicy Italian Sausage)
2 Tbsp Olive Oil
2 Large Bell Peppers, sliced
1 Medium Red Onion, sliced
4 Garlic Cloves, minced
24 Oz Marinara (homemade or store-bought)
Pinch of Crushed Red Pepper Flakes
8 Oz Penne Pasta
2 Tbsp Fresh Parsley, chopped (or 1 tbsp dried parsley)

Instructions

If you’re using a raw Italian sausage, you will need to cook it first. Most pork Italian sausages are raw, while chicken Italian sausages are cooked. Check your package and cook according to package instructions. Slice the sausage when cool.
While preparing the sausage-veggies-sauce portion of this recipe, prepare the pasta at the same time. Cook 8 oz of penne pasta according to package directions. Do not drain pasta when done.
In an extra large skillet (with high walls) add the olive oil over medium-high heat. Add the bell peppers and cook for 2 minutes. Then add the red onion and cook until the veggies are tender-crisp, about 4-5 minutes.
Add the garlic and cook until fragrant, about 1 minute. Lower the heat to medium-low and add the marinara. Stir to coat the veggies in the marinara and then add a pinch of crushed red pepper flakes.
Add the sliced, COOKED Italian sausage and toss to coat. Cook until the sausage and the sauce are heat thoroughly.
When the pasta is done cooking, use a large slotted spoon to remove the pasta from it’s water, shaking off excess water, and place the pasta into the skillet. Stir to coat the pasta in the marinara. Add a little bit of the starchy pasta water to the skillet to allow the sauce to better adhere to the pasta.
Add the chopped fresh parsely, stir, and remove from heat. Divide the pasta between bowls and serve. Enjoy!