Sweet Pepper Beef Sausage Pasta: A Weeknight Favorite (Print Version)
Sweet Pepper Beef Sausage Pasta is a comforting dish. This recipe brings together smoky sausage, sweet peppers, and tender pasta in a rich, easy-to-make sauce.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 5 Servings
Difficulty: Intermediate
Cuisine: Italian
# Ingredients:
→ Hearty Foundation
01 -
1 lb orecchiette pasta (or other short pasta)
02 -
1 lb ground beef sausage (mild or medium)
03 -
2 tbsp olive oil
→ Flavor Weavers
04 -
3 bell peppers (red, yellow, orange), chopped
05 -
1 large yellow onion, chopped
06 -
4 cloves garlic, minced
07 -
1 (28 oz) can crushed tomatoes
08 -
1/2 cup chicken broth
09 -
1/2 cup heavy cream
→ Fresh Finishers
10 -
1/2 cup grated Parmesan cheese, plus more for serving
11 -
1/4 cup fresh basil, chopped
12 -
1/4 cup fresh parsley, chopped
→ Seasonings
13 -
Salt and freshly ground black pepper, to taste
14 -
Optional: pinch of red pepper flakes
# Instructions:
01 -
First things first, get your pasta water on the boil! Seriously, it always takes longer than you think, right? While that’s heating up, grab a large skillet or a Dutch oven – my go-to for pretty much everything. Drizzle in a little olive oil over medium heat. Toss in your chopped onions and those gorgeous bell peppers. Sauté them until they start to soften and get a little sweet, about 7-8 minutes. You want them tender-crisp, not mushy. This is where the kitchen starts to smell amazing, honestly!
02 -
Once your veggies are doing their thing, push them to one side of the skillet. Add your ground beef sausage to the other side. Break it up with a spoon and let it brown beautifully, about 5-7 minutes. You want that lovely caramelization, that deep savory flavor. Drain any excess grease, because nobody wants a greasy pasta dish, right? Then, stir in your minced garlic and let it cook for just about a minute until it's fragrant. Don't let it burn, though, that's a mistake I've made too many times!
03 -
Now for the good stuff! Pour in your crushed tomatoes and chicken broth. Give it all a good stir, making sure to scrape up any browned bits from the bottom of the pan – that’s pure flavor, my friend! Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it do its magic for about 15-20 minutes. This lets all those flavors meld together. It should smell incredibly rich and inviting by now. I usually sneak a little taste here, just to check the seasoning, you know?
04 -
By this point, your pasta water should be boiling like crazy! Add a generous pinch of salt to the water – this is so important for flavoring the pasta from the inside out. Toss in your orecchiette (or whatever pasta you chose!) and cook according to package directions until it's al dente. That means it should still have a little bite to it, not soft and squishy. Before you drain it, remember to reserve about a cup of that starchy pasta water! It’s liquid gold for adjusting your sauce later.
05 -
Drain your pasta, but don't rinse it! We want that starch to help the sauce cling. Now, back to your simmering sauce. Stir in the heavy cream and about half of your grated Parmesan cheese. Let it warm through for a minute or two. Then, add your drained pasta directly into the skillet with the sauce. Toss everything together until every piece of pasta is beautifully coated. If the sauce seems a little too thick, add a splash or two of that reserved pasta water until it reaches your desired consistency. This is where it really starts looking like a meal!
06 -
Give it one last taste test and adjust the salt and pepper if needed. Sometimes I add a little more red pepper flakes here for an extra kick! Stir in most of your fresh basil and parsley, saving some for garnish. Divide the Sweet Pepper Beef Sausage Pasta among bowls, then sprinkle with the remaining fresh herbs and a generous extra helping of Parmesan cheese. Honestly, it’s going to look and smell incredible. Serve it up right away and enjoy that cozy, comforting feeling!
# Notes:
01 -
Don't skimp on sautéing those peppers; it really brings out their sweetness, honestly.
02 -
Leftovers are fantastic! I've found this Sweet Pepper Beef Sausage Pasta reheats beautifully in a skillet with a splash of broth.
03 -
If you're out of beef sausage, spicy Italian pork sausage works wonders here too—I've done it, and wow!
04 -
A sprinkle of fresh parsley at the end isn't just for looks; it brightens everything up, trust me.
# Tools You'll Need:
01 -
Large skillet or Dutch oven
02 -
large pot for pasta
# Nutrition Facts (Per Serving):
Calories: 650 kcal
Total Fat: 35 g
Total Carbohydrate: 55 g
Protein: 30 g