Whip up a quick, flavorful meal with our Sausage and Peppers Pasta in just 30 minutes! Loaded with savory kielbasa, crisp bell peppers, onions, and tomatoes, mixed with rotini and Parmesan, it’s an easy, one-pot, irresistible delight.
Craving a hearty, fuss-free meal that’s as tasty as it is easy to whip up? Look no further than our Sausage and Peppers Pasta! Forget complicated recipes and multiple pots – our Sausage and Peppers Pasta keeps it simple without sacrificing taste. Just throw everything into one pot, let the ingredients work their magic, and voilà! You’ve got a delicious, hearty meal that’s perfect for any day of the week. So, if you’re after comfort food with a punch of flavor, get ready to fall in love with the ease and deliciousness of this pasta!
If you’re looking for more easy-to-make recipes, check out my One-Pot Spicy Southern Sausage and Rice, Couscous Paella with Sausage and Chicken, and Greek Chicken Pasta in 20 Minutes.
Table of Contents
Reasons to Love This Pasta
- The spicy sausage and sweet peppers create a deliciously balanced, flavorful combination that’s hard to resist.
- Sausage and Peppers Pasta is a one-pan wonder. It is easy to make and clean up, perfect for busy weeknights.
- This pasta dish is great for leftovers, tasting just as good, if not better, the next day.
- This dish only requires affordable ingredients that don’t break the bank but deliver a decadent dining experience.
- Packed with protein and vegetables, it’s a wholesome meal option.
Recipe Ingredients
- Kielbasa: The primary protein and adds a rich, smoky flavor to the dish.
- Red Bell Pepper: Provides a sweet, vibrant flavor and color.
- Yellow Onion: Adds a subtle sweetness and depth to the flavor profile.
- Rotini Pasta: The base of the dish that perfectly captures the sauce and ingredients.
- Parmesan Cheese: Enhances the dish with a salty, cheesy finish.
See the recipe card for full information on ingredients and quantities.
Variations
- Protein Variations: Instead of kielbasa, try another type of sausage, such as Italian sausage, turkey sausage, chicken sausage, pork sausage, chorizo, or even a plant-based sausage for a vegetarian version. You could also use chicken, shrimp, or tofu as alternatives to the sausage.
- Vegetable Variations: In addition to or instead of the red bell pepper and onions, you can include other vegetables like zucchini, mushrooms, spinach, or broccoli. Adding more veggies is a great way to increase the nutritional value of the dish.
- Pasta Variations: You could use a different type of pasta, such as penne pasta, fusilli pasta, or farfalle pasta. Just be aware that different types of pasta may have slightly different cooking times. For a gluten-free version, use gluten-free pasta. If you’re looking to make the dish a bit lighter, you could use whole-grain pasta.
- Cheese Wisely: If you’d like to try a different cheese, consider mozzarella, Asiago, or Pecorino Romano instead of Parmesan. For a creamy variation, consider stirring in some ricotta or cream cheese at the end.
- Spice Variations: Feel free to adjust the spices to your preference. If you like it spicy, increase the amount of cayenne pepper or add some red pepper flakes. For a different flavor profile, consider adding some Italian seasoning, smoked paprika, or herbs like fresh basil or oregano.
How to Make Sausage and Peppers Pasta
Step #1: Heat a large skillet over high heat. Once hot, add the olive oil and swirl to coat the pan.
Step #2: Add the kielbasa, red pepper, and onion, and sauté until browned.
Step #3: Then, add the garlic and tomatoes and sauté for 30 seconds.
Step #4: Add the chicken broth, milk, pasta, cayenne pepper (if using), and black pepper. Stir well and bring to a boil.
Step #5: Cover, reduce the heat to low, and simmer for 12-15 minutes or until the pasta is al dente. Remove the cover and turn off the heat.
Step #6: Stir in the grated Parmesan cheese.
Step #7: Optionally, garnish with chives or parsley. Serve hot. You can also serve this with a slice of garlic bread.
Expert Tips
- Char the Peppers: Achieve a smoky flavor by charring peppers on an open flame before adding them to the dish.
- Brown the Sausage Well: Ensure the kielbasa is well-browned for a deep, caramelized flavor.
- Deglaze with Wine: A splash of white wine can add depth of flavor due to the wine’s acidity that complements the sausage and the peppers. Add it before the broth to capture and infuse the rich, flavorful bits.
- Simmer Gently: Simmering too vigorously can break down ingredients. Keep it gentle.
Frequently Asked Questions
Absolutely, you can add more cayenne pepper or even some red pepper flakes to make this dish spicier.
Yes, if you don’t have fresh tomatoes on hand, canned tomatoes will work. Drain them well before using.
You can use vegetable broth or even just water in a pinch, though the flavor may be less rich.
While freshly grated Parmesan cheese is recommended for the best flavor and melt, pre-shredded cheese can be used in a pinch.
Yes, you can. Just make sure to use a large pot to accommodate the extra volume.
Storage Info
Store Sausage and Peppers Pasta in an airtight container in the refrigerator for up to 3-4 days. For longer storage, just cool it completely before freezing, and it will keep for up to 1-2 months. To reheat, thaw in the fridge if frozen. Then, warm it in a microwave or on the stovetop over low heat, adding a little water or broth to loosen the sauce if necessary. Stir occasionally to ensure even heating without drying out the pasta.
Sausage and Peppers Pasta Recipe
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 13 oz Kielbasa, sliced on a diagonal into coins
- 1 red bell pepper - diced
- 1 small yellow onion - diced
- 3 cloves garlic - minced
- 1 cup halved grape or cherry tomatoes
- 2 cups chicken broth
- 1 cup whole milk
- 1/2 pound Rotini pasta
- 1/8 teaspoon cayenne pepper - optional
- 1 teaspoon freshly ground black pepper
- 4 ounces Parmesan cheese - grated
- Optional Garnish of chives or parsley
Instructions
- Heat a large skillet over high heat. Once hot, add the olive oil and swirl to coat the pan.
- Add the kielbasa, red pepper, and onion, and sauté until browned.
- Then, add the garlic and tomatoes and sauté for 30 seconds.
- Add the chicken broth, milk, pasta, cayenne pepper (if using), and black pepper. Stir well and bring to a boil.
- Cover, reduce the heat to low, and simmer for 12-15 minutes or until the pasta is al dente. Remove the cover and turn off the heat.
- Stir in the grated Parmesan cheese.
- Optionally, garnish with chives or parsley. Serve hot. You can also serve this with a slice of garlic bread.
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NOTES
Nutrition
Anetta, if you want to save your marriage, DON’T get AllClad! That’s what I had when I married my husband 6 years ago. I do most of the cooking and he does most of the clean-up (except, of course, so many of the hand-wash things that are left surreptitiously on the counter, stove, etc. that he just doesn’t see…). AllClad is not dishwasher safe, or at least mine wasn’t. What we ended up getting that both of us like and which goes in the dishwasher, is a Circulon set that we found at Costco. I bought my AllClad because it was the thing to have if you like to cook, but in the long run, I like cooking with it better. It does well and is much easier to handle, especially if you do not have strong wrists and arms. And there will be no husband complaints about having to hand wash… 🙂
Oops, I meant to say that I like cooking with the Circulon better.
Or look into buying an antique set of Presto Pride cookware given to me after my grandmother passed away. They are the best I’ve ever used and are better than anything made today.
Good to know, Susan!! I’ll have to look into Circulon! Thanks for the advice 🙂
How many d0es this serve?
I’d say 4 🙂
I second the frustration with how many kitchen items that have to be hand washed!! I am certain that 90% of my kitchen is hand wash only. My husband is going to love this recipe. Great for busy mid-week dinners!!
Isn’t it weird how that happens? I’m just happy that I don’t have that same problem in the laundry department. Dry clean only? Yeah, right.
This sounds like it would also be great with rice – do you know how much liquid I’d need to add if I had basmati rice on hand instead of pasta? (Also, I’ll be using gluten-free pasta; does that change the liquid requirements?)
Hi, DC! I’ve never made this with rice, so I’m not sure how it would turn out. I’d try cooking the sausage and peppers in one skillet and cooking the rice separately. I have a post on cooking rice right here –> https://thewanderlustkitchen.com/2013/12/18/how-to-cook-perfect-rice/
I’m not sure about the gluten-free pasta, either. You might try googling it!
I would love a bowl of that!!
You are so sweet, Gaby!!