Sausage and Peppers Pasta
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This Sausage and Peppers Pasta is quick and easy, flavorful, and the simple dinner recipe you need right now! Made with gluten-free pasta, chicken sausage, bell peppers, cherry tomatoes, and fresh basil. This is one comforting, hearty and satisfying meal. The best part is it comes together in just 20 minutes.
Sausage and Peppers Pasta
If you are looking for a quick and easy dinner recipe then you’re right where you want to be. This Sausage and Peppers Pasta is so simple to make and can be whipped up in no time. It comes together in just 20 minutes from start to finish. Perfect for a weeknight dinner for those days you don’t have much time to cook. This is without compromising the flavors and how satisfying this meal is. So comforting, hearty, and filling.
Ingredients needed to make Sausage and Peppers Pasta:
- Fusilli Pasta– Gluten-Free certified if you needed it to be.
- Chicken Sausage– I like to use a mix of sweet and spicy.
- Vegetables– Bell peppers and cherry tomatoes. They add so much flavor to the dish. As well as juiciness and a pop of color.
- Aromatics– Yellow onion and garlic.
- Spices and Herbs– Pink sea salt, black pepper, dried oregano, dried thyme, and fresh basil.
- Balsamic Vinegar– Elevates flavor.
Equipment needed to make Sausage and Peppers Pasta:
- Large Pot– To boil pasta in.
- 12 inch Cast Iron Skillet– For cooking sausage and veggies.
- Tongs– For stirring and tossing.
How to make Sausage and Peppers Pasta:
- Step 1– Start by prepping vegetables and sausage. Julienne bell peppers, onion, and basil. Half tomatoes and mince garlic. Slice sausage into rounds as thick or thin as you prefer. I like to slice sausage diagonally to give it more of an elegant look.
- Step 2– Fill up a large pot with water and add some salt. Bring to a boil and add 3 cups gluten-free fusilli pasta. Cook for about 8 minutes or until it’s cooked al dente (time may vary depending on pasta brand). Drain and rinse with cold water to stop cooking process. Bring cooked pasta back to pot and drizzle with a bit of extra virgin olive oil and stir. Set aside.
- Step 3– While pasta is cooking, add 1 tbsp. extra virgin olive oil to a large cast iron skillet. Bring to a heat on medium-high. Add onions, garlic and peppers and sauté for 3-4 minutes until onions start to translucent, garlic starts to toast and peppers begin to soften. Add sausage and continue to sauté until sausage starts to char (about 3-5 minutes). While sausage and veggies are sautéing, add your spices and herbs; salt, pepper, oregano, thyme, balsamic and fresh basil.
- Step 4– Turn heat down to medium-low and stir in tomatoes. Continue to sauté for about 2-3 minutes. You want your tomatoes to be cooked just enough that they start to soften and release their juices. However, be careful not to overcook tomatoes. It’s fine if you do, however, they taste better in this pasta if they are slightly soften but still firm enough. If they get overcooked they will be too soft, start to peel and release too many juices into the rest of veggies and sausage.
- Step 5– Turn heat off and add cooked sausage and veggies into pot of cooked pasta. Stir making sure all the ingredients and mixed well into the pasta. Serve immediately and garnish with more fresh basil. Sprinkle with parmesan cheese if desired.
Tips and Substitutions:
- Switch up the pasta- have fun with your pasta! Use penne, farfalle, or rotini!
- Prep all ingredients ahead– this recipe cooks pretty fast, especially since the sausage it calls for is precooked. Prep all your veggies, sausage, etc. before you start cooking.
- Drizzle cooked gluten-free pasta with olive oil– gluten-free pasta tends to stick together after it’s been cooked. Drizzle with a bit of olive oil to keep this from happening.
- Don’t overcook tomatoes– it’s not the end of the world if this happens. However, this dish is better if the tomatoes are cooked just enough to get their juices running but are still plump enough.
- Use a different type of sausage– Give turkey or pork sausage a try for a different flavor or if you’re not a fan of chicken sausage. Use precooked sausage but if you prefer to use traditional Italian sausage, just give it more time for the sausage to cook through. You can use less oil too since this type of sausage has a lot of natural oils.
What to serve Sausage and Peppers Pasta with:
This sausage and peppers pasta dish makes for a complete and well-rounded meal. It is loaded with protein, veggies and complex-carbs. I love serving this pasta with some freshly grated parmesan cheese sprinkled over it. A green salad one side is also a go-to. You can always serve it with some garlic bread if desired.
Variations:
- Add some sauce– You can add some marinara or tomato sauce.
- Make it cheesy– Add some shredded mozzarella or parmesan cheese.
- Add more vegetables– Add some broccoli, asparagus, zucchini, or mushrooms.
- Make it vegetarian/vegan friendly– Substitute chicken sausage for a plant-based sausage.
- Make it creamy– Add some cashew milk for a creamy sauce.
- Add some spice– Sprinkle some red pepper flakes for some added kick.
Sausage and Peppers Pasta FAQ’s:
Can I add sauce to this pasta?
Yes. You can add some marinara or tomato sauce. You can use either jarred or homemade sauce.
What kind of sausage do I use?
I like using chicken sausage to keep this dish lean and healthy. You can also use turkey sausage. I like to use a mix of both sweet and spicy sausage. You can also use traditional Italian sausage. Just give it more time for the sausage to cook through. You can use less oil too since this type of sausage has a lot of natural oils.
Is this Sausage and Peppers Pasta gluten-free?
As long as you are using certified gluten-free pasta, this dish is completely gluten-free.
Meal Prepping it:
This recipe is great for a simple week night dinner. It’s also great for make ahead lunches. Make a pot of this tasty and flavorful Sausage and Peppers Pasta and portion out in Tupperware. You will have lunches ready to go for the week. I love adding this recipe to my weekly meal plan for days that I know I won’t have much time to cook. It only takes 20 minutes from start to finish!
Storing Sausage and Peppers Pasta:
- Storing– Place any leftover pasta in an airtight container. Keep it refrigerated for up to 3-5 days.
- Freezing– Allow pasta to complete cool-off. Place in a freezer friendly container or freezer bag. Keep it frozen for up to 1-2 months. Place in the fridge overnight to thaw-out.
- Reheating– Place sausage and peppers pasta in the microwave or back on stovetop to reheat.
Did you like this Sausage and Peppers Pasta recipe? You may also like these other pasta recipes:
- Easy Veggie Pasta Salad
- Seafood Scampi with Pasta
- Classic Spaghetti and Meatballs (Gluten-Free)
- Fettuccini Pumpkin Alfredo with Sage Chicken
Sausage and Peppers Pasta
This Sausage and Peppers Pasta is quick and easy, flavorful, and the simple dinner recipe you need right now! Made with gluten-free pasta, chicken sausage, bell peppers, cherry tomatoes, and fresh basil. This is one comforting, hearty and satisfying meal. The best part is it comes together in just 20 minutes.
Ingredients
- 3 cups gluten-free fusilli pasta
- 12 oz chicken sausage (precooked)
- 3 multi-colored bell peppers (Red, Orange and Yellow)
- 1 large yellow onion
- 3 garlic cloves
- 1 cup cherry tomatoes
- 1 tsp pink sea salt
- 1/2 tsp black pepper
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp balsamic
- 1 tbsp fresh basil (plus more for garnish)
- 1 tbsp extra virgin olive oil
Instructions
- Start by prepping vegetables and sausage. Julienne bell peppers, onion, and basil. Half tomatoes and mince garlic. Slice sausage into rounds as thick or thin as you prefer. I like to slice sausage diagonally to give it more of an elegant look.
- Fill up a large pot with water and add some salt. Bring to a boil and add 3 cups gluten-free fusilli pasta. Cook for about 8 minutes or until it’s cooked al dente (time may vary depending on pasta brand). Drain and rinse with cold water to stop cooking process. Bring cooked pasta back to pot and drizzle with a bit of extra virgin olive oil and stir. Set aside.
While pasta is cooking, add 1 tbsp. extra virgin olive oil to a large cast iron skillet. Bring to a heat on medium-high. Add onions, garlic and peppers and sauté for 3-4 minutes until onions start to translucent, garlic starts to toast and peppers begin to soften. Add sausage and continue to sauté until sausage starts to char (about 3-5 minutes). While sausage and veggies are sautéing, add your spices and herbs; salt, pepper, oregano, thyme, balsamic and fresh basil.
Turn heat down to medium-low and stir in tomatoes. Continue to sauté for about 2-3 minutes. You want your tomatoes to be cooked just enough that they start to soften and release their juices. However, be careful not to overcook tomatoes. It's fine if you do, however, they taste better in this pasta if they are slightly soften but still firm enough. If they get overcooked they will be too soft, start to peel and release too many juices into the rest of veggies and sausage.
Turn heat off and add cooked sausage and veggies into pot of cooked pasta. Stir making sure all the ingredients and mixed well into the pasta. Serve immediately and garnish with more fresh basil. Sprinkle with parmesan cheese if desired.
Recipe Notes
- Prep all ingredients ahead– this recipe cooks pretty fast, especially since the sausage it calls for is precooked. Prep all your veggies, sausage, etc. before you start cooking.
- Drizzle cooked gluten-free pasta with olive oil– gluten-free pasta tends to stick together after it’s been cooked. Drizzle with a bit of olive oil to keep this from happening.
- Don’t overcook tomatoes– it’s not the end of the world if this happens. However, this dish is better if the tomatoes are cooked just enough to get their juices running but are still plump enough.
- Use a different type of sausage– Give turkey or pork sausage a try for a different flavor or if you’re not a fan of chicken sausage. Use precooked sausage but if you prefer to use traditional Italian sausage, just give it more time for the sausage to cook through. You can use less oil too since this type of sausage has a lot of natural oils.
- Switch up the pasta- have fun with your pasta! Use penne, farfalle, or rotini!
*Number of total servings in estimated. Actual number of servings may vary depending on your own personal preference in portion sizes.
**Nutritional values shown are general guidelines for 1 serving using the ingredients listed above. These numbers do not reflect and may vary depending on substitutions, additions and/or different brands and/or other ingredients that may be used.
**Disclaimer: This post may contain affiliate links and sponsored content. All the opinions are my own and I only recommend products I use in my own home with my own family.
