Sausage and Peppers Pasta Recipe

A bowl with sausage and peppers pasta with a fork.

4.38 from 134 votes

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.

Prep Time10

Cook Time20

Total Time30

Course: Main Dish

Cuisine: North American

Servings:

Calories: 736kcal

Author: Linda

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.

Video

Notes

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.

Nutrition