Spicy Italian Sausage and Peppers Pasta Recipe
Spicy Italian Sausage and Peppers Pasta Recipe: Bold & Zesty
I made this Spicy Italian Sausage and Peppers Pasta last weekend, and honestly, it blew me away. I wasn’t expecting such bold flavor from such a simple combo of ingredients.
The sausage added a spicy kick, while the bell peppers balanced everything out with a touch of sweetness.
I couldn’t stop eating it, and neither could anyone else at the table. This dish now has a permanent spot in my dinner rotation—quick, satisfying, and packed with comfort.
Ingredients
Here’s what you’ll need to make this comforting pasta dish. I’ve added tips from my own kitchen to help you get the best results.
- 12 oz rigatoni – The ridges hold onto the sauce beautifully. You can use penne or fusilli, but I find rigatoni works best.
- 1 lb spicy Italian sausage – I prefer using links and removing the casing for more texture.
- 2 medium bell peppers, diced – Use red, yellow, or orange for sweetness; green is a bit more bitter.
- 1 medium yellow onion, diced – Adds a savory base to balance the heat.
- 3 cloves garlic, minced – Use fresh garlic, not the pre-minced kind in a jar.
- ½ tsp crushed red pepper flakes – Adjust to taste if you’re sensitive to spice.
- 2 tbsp tomato paste – This intensifies the tomato flavor and adds depth.
- 1 (14 oz) can crushed tomatoes – Go for high-quality canned tomatoes for a rich sauce.
- ½ cup dry white wine – Adds acidity and helps deglaze the pan; don’t worry, the alcohol cooks off.
- ½ cup freshly grated Parmesan cheese – Grate it fresh; pre-shredded cheese won’t melt the same way.
Note: This recipe serves 4 generous portions.
Variations
This pasta is already delicious, but here are some fun ways to switch it up:
- Swap the Pasta – Try spaghetti, pappardelle, or even gluten-free noodles.
- Use Mild Sausage – Great if you’re cooking for kids or anyone spice-averse.
- Tomato Options – Use fire-roasted or diced tomatoes for a different depth of flavor.
- Add-ins – Capers, olives, or even sun-dried tomatoes take this up a notch.
- Make It Creamy – Stir in ¼ cup heavy cream or a splash of half-and-half at the end.
- Vegetarian Version – Sauté mushrooms or plant-based sausage instead of meat.
Cooking Time
You’ll have this on the table in no time!
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
Equipment You Need
You don’t need fancy tools—just the basics:
- Large pot – For boiling your pasta to al dente perfection.
- Large skillet – To brown the sausage and build the sauce.
- Wooden spoon – Great for breaking up sausage and stirring the sauce.
- Grater – For fresh Parmesan (and trust me, fresh makes a difference).
- Measuring spoons – To get just the right amount of seasoning.
How to Make Spicy Italian Sausage and Peppers Pasta?
This dish is straightforward but delivers restaurant-level flavor. Here’s how I make it step-by-step.
Cook the Pasta
Start by boiling a large pot of salted water. Add your rigatoni and cook it until it’s just al dente—you want it firm to the bite since it’ll finish in the sauce. Don’t forget to reserve a cup of that pasta water before draining; it helps make the sauce silky later.
Brown the Sausage
While the pasta cooks, heat a splash of olive oil in your skillet over medium heat. Remove the sausage from its casing if needed and add it to the pan. Break it up with a spoon and cook until it’s deeply browned and no longer pink. Once done, remove it and set aside.
Sauté the Peppers and Onion
In the same skillet, toss in your diced peppers and onion with a pinch of salt. Sauté until soft and slightly caramelized. Add in the garlic and red pepper flakes and stir until fragrant—about 30 seconds. Your kitchen will smell amazing by now.
Build the Sauce
Stir in the tomato paste and let it cook for a minute to deepen the flavor. Pour in the white wine to deglaze, scraping up any browned bits from the pan. Then add the crushed tomatoes and stir to combine. Let this simmer gently for a few minutes.
Combine It All
Return the browned sausage to the skillet and mix it into the sauce. Add your drained pasta and a splash of reserved pasta water. Stir everything well and let it cook together for 1–2 minutes so the sauce can cling to the pasta. Finish with freshly grated Parmesan.
Additional Tips for Making This Recipe Better
From my own kitchen to yours, here are a few helpful tips:
- Don’t skip the pasta water—it helps emulsify the sauce and makes everything creamy.
- Taste as you go, especially with the red pepper flakes. You can always add more heat, but you can’t take it away.
- Use good-quality sausage; it makes a big difference in flavor.
- Let the tomato paste brown slightly before adding the wine—it boosts the umami.
- Stir in a knob of butter at the end for an extra velvety finish.
How to Serve Spicy Italian Sausage and Peppers Pasta?
Presentation always elevates a dish. I like to serve this pasta in a wide, shallow bowl with extra Parmesan on top. Sprinkle a bit of chopped basil or parsley for color.
Garlic bread on the side makes it a complete comfort meal. Pair with a crisp green salad or a glass of chilled white wine.
Nutritional Information
Here’s a quick glance at the nutritional breakdown per serving:
- Calories: 671
- Protein: 29.7g
- Carbohydrates: 62.8g
- Fat: 30.7g
Make Ahead and Storage
Refrigerate
Store any leftovers in an airtight container in the fridge. They’ll keep well for up to 4 days. I like to reheat mine on the stovetop with a splash of water to loosen the sauce.
Freeze
You can freeze the sauce separately for up to 2 months. When you’re ready, thaw it overnight in the fridge and reheat it gently on the stove. Cook fresh pasta to go with it for the best texture.
Why You’ll Love This Recipe?
This dish checks every box—here’s why I make it so often:
- Quick and Easy – It’s ready in 30 minutes, perfect for busy weeknights.
- Full of Flavor – The sausage, garlic, and tomato combo is deeply satisfying.
- One-Pan Sauce – Minimal cleanup means more time to enjoy your meal.
- Customizable – You can make it spicier, creamier, or even vegetarian.
- Feels Fancy – It’s simple to cook but feels like a special occasion dish.
Spicy Italian Sausage and Peppers Pasta Recipe
Ingredients
Method
- Start by boiling a large pot of salted water. Add your rigatoni and cook it until it’s just al dente—you want it firm to the bite since it’ll finish in the sauce. Don’t forget to reserve a cup of that pasta water before draining; it helps make the sauce silky later.
- While the pasta cooks, heat a splash of olive oil in your skillet over medium heat. Remove the sausage from its casing if needed and add it to the pan. Break it up with a spoon and cook until it’s deeply browned and no longer pink. Once done, remove it and set aside.
- In the same skillet, toss in your diced peppers and onion with a pinch of salt. Sauté until soft and slightly caramelized. Add in the garlic and red pepper flakes and stir until fragrant—about 30 seconds. Your kitchen will smell amazing by now.
- Stir in the tomato paste and let it cook for a minute to deepen the flavor. Pour in the white wine to deglaze, scraping up any browned bits from the pan. Then add the crushed tomatoes and stir to combine. Let this simmer gently for a few minutes.
- Return the browned sausage to the skillet and mix it into the sauce. Add your drained pasta and a splash of reserved pasta water. Stir everything well and let it cook together for 1–2 minutes so the sauce can cling to the pasta. Finish with freshly grated Parmesan.
Notes
- Don’t skip the pasta water—it helps emulsify the sauce and makes everything creamy.
- Taste as you go, especially with the red pepper flakes. You can always add more heat, but you can’t take it away.
- Use good-quality sausage; it makes a big difference in flavor.
- Let the tomato paste brown slightly before adding the wine—it boosts the umami.
- Stir in a knob of butter at the end for an extra velvety finish.
