A hearty, flavorful one-pan-style pasta made with ground Italian sausage, pasta, bell peppers, tomatoes, onion, garlic, and Italian herbs. The dish in the photo looks like a rustic sausage-and-pepper pasta, so this recipe is designed to closely match it.
Servings: 6 Prep: 10 minutes Cook: 25–30 minutes Total: 35–40 minutes
Ingredients
Pasta & Meat
12 oz (340 g) bow-tie, rotini, or other short pasta
1 lb (450 g) ground Italian sausage
Mild or hot
1 tbsp olive oil, if needed
Vegetables
1 medium onion, diced
4 cloves garlic, minced
1 red bell pepper, chopped
1 orange or yellow bell pepper, chopped
2 medium tomatoes, diced
1 cup canned diced tomatoes, with juices
Seasoning
1½ tsp Italian seasoning
1 tsp dried basil
½ tsp dried oregano
½ tsp paprika
½ tsp black pepper
½ tsp salt, or to taste
¼ tsp red pepper flakes, optional
Sauce & Finish
½ cup chicken or beef broth
2 tbsp tomato paste
½ cup grated Parmesan cheese
2 tbsp chopped fresh parsley
1–2 tbsp olive oil or butter
¼ cup reserved pasta water
Full Step-by-Step Recipe
1. Cook the pasta
Bring a large pot of salted water to a boil.
Cook the pasta according to the package directions until al dente.
Before draining, reserve about ½ cup pasta water.
Drain the pasta and set aside.
2. Brown the sausage
Heat a large skillet over medium-high heat.
Add the ground sausage and cook for 6–8 minutes, breaking it apart with a wooden spoon.
Cook until browned and no longer pink.
If there is excessive grease, carefully drain some of it, leaving about 1 tablespoon in the skillet for flavor.
3. Cook the onion and peppers
Add the diced onion and bell peppers.
Cook for 4–5 minutes, stirring occasionally, until the vegetables begin to soften.
Add the minced garlic and cook for another 30–60 seconds.
4. Add tomatoes and seasoning
Stir in:
Diced fresh tomatoes
Canned tomatoes
Tomato paste
Italian seasoning
Basil
Oregano
Paprika
Black pepper
Red pepper flakes
Cook for 3–4 minutes, allowing the tomatoes to soften and the flavors to combine.
5. Make the sauce
Pour in the broth and stir well, scraping up any browned bits from the bottom of the skillet.
Simmer for 5–7 minutes.
The mixture should become slightly saucy but not watery.
6. Add the pasta
Add the cooked pasta to the skillet.
Toss everything together until the pasta is coated with the sausage-and-tomato mixture.
If it seems dry, add the reserved pasta water 1–2 tablespoons at a time.
7. Finish
Stir in the Parmesan and butter or olive oil.
Cook for another 1–2 minutes.
Taste and adjust salt and pepper.
Finish with fresh parsley and additional Parmesan.
Best Tips
Don’t overcook the pasta. Slightly undercooked pasta finishes perfectly in the sauce.
Brown the sausage well. Those browned bits give the dish much more flavor.
For a creamier version, add ½ cup heavy cream at the end.
For extra heat, use hot Italian sausage + red pepper flakes.
For a cheesy version, sprinkle mozzarella over the finished pasta and cover for 2–3 minutes until melted.
If using very lean sausage, add a little olive oil while cooking.
Easy Substitutions
Sausage: Ground beef, turkey, chicken, or sliced Italian sausage.
Pasta: Penne, rotini, fusilli, bow ties, shells, or spaghetti.
Vegetables: Add mushrooms, zucchini, spinach, or broccoli.
Cheese: Parmesan, mozzarella, provolone, or Romano.
No fresh tomatoes? Use an additional 1–1½ cups canned diced tomatoes.
Approximate Nutrition
Per serving, assuming 6 servings:
Nutrient Approx. amount
Calories 500–550 kcal
Protein 24–28 g
Carbohydrates 55–60 g
Fat 20–24 g
Saturated fat 7–9 g
Fiber 5–6 g
Sugar 7–9 g
Sodium 850–1,050 mg
Note: Nutrition varies considerably depending on the sausage, pasta, cheese, and amount of added salt used.
Recipe Q&A
Can I make this without sausage?
Yes. Substitute ground beef, turkey, chicken, or a plant-based ground meat alternative.
Can I use leftover cooked pasta?
Absolutely. Add it during the final step and cook just until heated through.
Can I make this ahead of time?
Yes. Refrigerate in an airtight container for up to 3–4 days.
Can I freeze it?
Yes, although the pasta may become slightly softer after thawing. Cool completely, portion into freezer-safe containers, and freeze for up to 2–3 months.
How do I reheat it?
Add a splash of water or broth and microwave or warm gently in a skillet until hot.
Can I make it spicy?
Yes! Use hot Italian sausage and add ¼–½ teaspoon red pepper flakes.
Can I make it creamy?
Yes. Stir in ½ cup heavy cream after the tomatoes have simmered. Add Parmesan at the end.
What should I serve with it?
Garlic bread, a green salad, roasted vegetables, or steamed broccoli make excellent sides.
How do I know the sausage is cooked?
Ground sausage should be fully cooked through. For food safety, use a thermometer and follow the package’s recommended safe internal temperature.
Why is my pasta dry?
Add reserved pasta water or a little broth. Pasta continues absorbing sauce as it sits, so keeping some cooking liquid is helpful.
Serving Suggestion
Serve hot with fresh Parmesan, parsley, cracked black pepper, and a drizzle of olive oil. A side of warm garlic bread is perfect for soaking up the tomato-herb sauce.