Skillet Italian Sausage And Peppers With Penne Recipe

I reimagined Sausage And Peppers as a one pot skillet with penne and an unexpected twist that even I did not see coming.

I love turning simple things into bold dinners, and this Skillet Italian Sausage And Peppers With Penne is one of those. If you’re into Sausage And Peppers but want something faster, this Skillet Pasta twist keeps the punchy flavors and folds in penne pasta and Italian sausage so every bite has texture and heat.

I never plan too hard when the craving hits, it comes together fast and somehow everyone wants seconds. There’s a small secret I use that makes it sing, a tweak i learned from late night cooking experiments that even picky eaters cant resist.

Ingredients

• Italian sausage: Its rich in protein and fat, gives savory, slightly spicy meaty texture.
• Bell peppers: Bright sweet crunch, vitamin C and fiber, adds color and freshness.
• Penne pasta: Carbs for energy, hearty base that soaks up sauce and carries flavor.
• Diced tomatoes: Acidity and umami, low calorie, gives saucy body and a little tang.
• Onion: Adds sweet to savory depth when cooked, contains fiber and antioxidants.
• Garlic: Punchy aroma, small amounts really give big flavor and possible health benefits.
• Olive oil: Healthy fat that brings silkiness, helps brown sausage and veggies.
• Parmesan cheese: Salty umami finish, adds savory richness and a little protein.
• Fresh herbs: Bright finish, herbs lift the dish with fresh aroma.

Ingredient Quantities

• 12 ounces penne pasta
• 1 pound Italian sausage (mild or hot)
• 2 tablespoons olive oil
• 1 large yellow onion
• 2 bell peppers (1 red, 1 green)
• 3 cloves garlic
• 1 (14 ounce) can diced tomatoes, undrained
• 1/2 cup chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon crushed red pepper flakes, optional
• Kosher salt and freshly ground black pepper
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh basil or parsley, optional

How to Make this

1. Bring a large pot of salted water to a boil and cook 12 ounces penne until just al dente according to package, reserve about 1 cup pasta water, then drain.

2. While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium-high. Add 1 pound Italian sausage (poke casings and squeeze out, or slice into rounds), brown and break up into pieces, about 6-8 minutes, transfer to a plate leaving some fat in the pan.

3. Add the sliced 1 large yellow onion and 2 bell peppers (one red, one green), cook in the same skillet until softened and edges get a little char, 6-8 minutes, don’t overcook the peppers or they get mushy.

4. Stir in 3 cloves minced garlic and cook 30 seconds until fragrant, don’t let it burn.

5. Pour in 1 (14 ounce) can diced tomatoes with juices and 1/2 cup chicken broth, scrape up any browned bits from the bottom of the pan, then add 1 teaspoon dried oregano, 1 teaspoon dried basil, and 1/2 teaspoon crushed red pepper flakes if you like heat. Season with kosher salt and freshly ground black pepper.

6. Return the browned sausage to the skillet, bring to a simmer and let it cook together for 5-8 minutes so flavors marry and sauce thickens a bit.

7. Add the drained penne to the skillet, toss to combine, add a splash or two of reserved pasta water as needed to loosen and coat the pasta, keep stirring until everything is well mixed and saucy.

8. Remove from heat and stir in 1/4 cup grated Parmesan cheese so it melts into the sauce, taste and adjust salt and pepper.

9. Finish with 2 tablespoons chopped fresh basil or parsley if using, serve with extra Parmesan, and enjoy.

Equipment Needed

1. Large pot for boiling the penne
2. Colander to drain the pasta
3. Large skillet or frying pan for the sausage and peppers
4. Wooden spoon or heatproof spatula for stirring
5. Chef’s knife for slicing onion and peppers
6. Cutting board
7. Can opener for the diced tomatoes
8. Measuring cup and measuring spoons for broth and seasonings
9. Tongs or a pasta server to toss and serve
10. Fine grater or microplane for the Parmesan

FAQ

Skillet Italian Sausage And Peppers With Penne Recipe Substitutions and Variations

• Penne pasta: rigatoni, ziti, fusilli, or whole wheat penne — all work the same and change the bite a bit.
• Italian sausage: turkey or chicken sausage, ground pork mixed with fennel and a pinch of red pepper for sausage like flavor, spicy chorizo for more kick, or a plant based sausage if you want vegetarian.
• Diced tomatoes: crushed tomatoes for a thicker sauce, fire roasted diced tomatoes for smoky depth, tomato sauce plus a chopped fresh tomato if you got one, or chopped peeled plum tomatoes.
• Parmesan cheese: Pecorino Romano or Asiago for a sharper salty note, a vegetarian grated Parmesan or nutritional yeast for vegan, or just finish with extra fresh herbs and a drizzle of olive oil.

Pro Tips

1) Brown the sausage good, dont rush it. Let it get some color so you get those browned bits, they add a ton of flavor. Scoop most of the fat off if you want it lighter but keep a tablespoon in the pan to cook the veggies in, it tastes better that way.

2) Cut the peppers and onion into similar sized pieces so they cook evenly. Cook them high enough to get a little char on the edges but dont overdo it or they go mushy. Salt near the end of their cooking so they hold more texture.

3) Save that pasta water, its magic. Add it bit by bit to the sauce to loosen things up and make the sauce cling to the pasta. If the sauce looks grainy when you add the cheese, a splash of hot pasta water and a quick stir will smooth it out.

4) Garlic and herbs timing matters. Add garlic only at the end of the veg step so it doesnt burn, and put dried herbs into the simmer so they bloom. Fresh basil though, add it right at the end or it loses its bright flavor.

5) Brighten and finish it like a pro. A small splash of vinegar or a squeeze of lemon at the end wakes everything up, and a knob of butter or an extra sprinkle of Parmesan makes the sauce silky. Let it rest a minute off the heat so flavors settle before serving.