Perfect Spicy Sausage and Bell Pepper Pasta

Discovering a Family Favorite

My Favorite is Spicy Sausage and Bell Pepper Pasta and It was a chilly autumn evening, and I was looking for a quick meal that would warm us up without keeping me in the kitchen for hours. I had a craving for something hearty and flavorful, so I decided to whip up my Spicy Sausage and Bell Pepper Pasta. As I gathered the ingredients, I couldn’t help but think about how this dish had become a favorite in our family over the years. The spicy Italian sausage paired with sweet bell peppers and a rich tomato sauce made it a perfect choice for busy weeknights or cozy dinners.

A Sizzling Start

The kitchen was soon filled with the mouthwatering aroma of sizzling sausage and fresh bell peppers. I browned the sausage in a large nonstick pan, enjoying the sizzle and pop as it cooked. Adding the diced bell peppers and onions brought a burst of color and sweetness to the mix. As I stirred in the garlic, I could almost taste the flavors coming together. It’s these simple, yet bold ingredients that make this dish so irresistible.

Creating the Perfect Sauce

Once the sausage and veggies were perfectly cooked, I stirred in tomato paste and poured in a splash of dry white wine. The wine deglazed the pan, lifting all those tasty browned bits into the sauce. The crushed tomatoes went in next, creating a vibrant, flavorful base. As I added the grated parmesan cheese and a pinch of red pepper flakes, the sauce began to thicken and transform into a rich, creamy delight. The kitchen smelled incredible, and I couldn’t wait to dive in.

A Cozy Dinner is Served

When it was time to serve, I tossed the rigatoni with the sauce, letting the pasta soak up all those delicious flavors. I sprinkled extra parmesan on top and garnished with fresh parsley for a touch of color. As we sat down to eat, I felt a sense of satisfaction knowing that this simple, flavorful dish had brought everyone together. The Spicy Sausage and Bell Pepper Pasta had once again proved to be the perfect meal for a cozy night in, and I knew it would remain a beloved staple in our household for years to come.

Chef’s Notes-Spicy Sausage and Bell Pepper Pasta

• For the best texture and flavor, make sure to dice the bell peppers and onions uniformly. This ensures they cook evenly and integrate well into the sauce.
• If you prefer a milder dish, opt for sweet Italian sausage instead of spicy. You can also remove the casing from the sausage for easier crumbling.
• If you don’t have white wine on hand, use chicken or vegetable broth. It won’t add the same depth of flavor but will still keep the sauce delicious.
• For a dairy-free version, nutritional yeast can replace parmesan. It provides a similar cheesy flavor without the dairy.
• Add reserved pasta water gradually to achieve the desired sauce consistency. The starchy water helps the sauce cling to the pasta better.
• A splash of balsamic vinegar or a squeeze of lemon juice can enhance the flavor of the sauce and add a tangy contrast to the richness of the dish.
• This pasta pairs wonderfully with a side of garlic bread or a fresh green salad to balance the richness of the meal.
• Feel free to experiment with other vegetables like mushrooms, spinach, or zucchini to customize the dish according to your preferences.

Spicy Sausage and Bell Pepper Pasta

Course: Main CourseCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

600

kcal

Total time

30

minutes

Get ready to fall in love with this Spicy Sausage and Bell Pepper Pasta! It’s a quick, 30-minute meal that’s bursting with flavor from spicy Italian sausage, sweet bell peppers, and a rich tomato sauce. Perfect for busy weeknights or a cozy date night at home. This dish is simple, satisfying, and sure to become a staple in your recipe rotation. Let’s get cooking!

Ingredients

• Pasta

• 12 oz rigatoni or any short pasta

• Sausage and Veggies

• 1 lb spicy Italian sausage (casings removed if using links)

• 2 bell peppers (any color), diced

• 1 medium onion, finely chopped

• 3 cloves garlic, minced

• Sauce

• 1 cup crushed tomatoes

• 2 tbsp tomato paste

• 1/2 cup dry white wine

• 1/4 cup grated parmesan cheese (plus extra for serving)

• Seasonings

• 1/2 tsp crushed red pepper flakes (optional)

• Salt and pepper to taste

Directions

• Brown Sausage and Veggies – In a large nonstick pan over medium-high heat, cook the sausage until browned and cooked through (about 5-7 minutes). Add the diced bell peppers and chopped onion; sauté until softened (about 5 minutes). Stir in the minced garlic and cook for another minute until fragrant.
• Make Tomato Sauce – Add the tomato paste to the pan and stir well to coat the sausage and veggies. Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for about 2 minutes until slightly reduced.
• Serve – Divide the pasta among bowls and top with extra grated parmesan and fresh parsley if desired.

Equipment

• chef’s knife
• cutting board
• nonstick pan
• stainless steel cookware set
• colander
• mixing bowls
• measuring cups and spoons

Nutrition Facts

• Calories: 600kcal
• Carbohydrates: 60g
• Protein: 25g
• Fat: 25g
• Saturated Fat: 10g
• Cholesterol: 70mg
• Sodium: 800mg
• Potassium: 700mg
• Fiber: 5g
• Sugar: 8g
• Vitamin A: 1500IU
• Vitamin C: 100mg
• Calcium: 200mg
• Iron: 4mg

FAQ-Spicy Sausage and Bell Pepper Pasta

Can I use a different type of pasta?

Yes, you can substitute rigatoni with other short pasta shapes like penne or farfalle. Just ensure it’s a pasta that holds sauce well.

Can I make this dish ahead of time?

You can prepare the sausage and sauce in advance and store it in the refrigerator for up to 3 days. Cook the pasta fresh before serving to avoid it becoming mushy.

How can I make this recipe spicier?

Increase the amount of crushed red pepper flakes or add a pinch of cayenne pepper to the sauce. You can also use hot Italian sausage for more heat.

What can I use instead of white wine?

Chicken broth or vegetable broth works as a substitute. For a non-alcoholic option with a bit of acidity, you can use a splash of lemon juice or white wine vinegar.

How do I store leftovers?

Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat it gently on the stovetop, adding a splash of water or broth to loosen the sauce if needed.