One-Pan Sausage and Peppers Pasta
By the QuiteRecipes team (Jamy & Kaïna) | Food Service Professional, Early Childhood Expert & Parents
Sizzling sausage, sweet peppers, and pasta simmer together in one pan with a golden tomato sauce — an easy weeknight Italian classic.
There's nothing quite like the sizzle of Italian sausage hitting a hot pan, and this one-pan pasta turns that moment into the foundation of a whole dinner. Golden sausage coins, sweet bell peppers, and ribbons of onion simmer along with pasta and a garlicky tomato sauce until everything's coated and glossy — no separate pot water, no second dishes. It's the kind of meal that tastes like an evening in a trattoria but moves at weeknight speed. We love serving it straight from the pan with a shower of Parmesan and crusty bread to catch every drop.
🥄 Ingredients
- 🫗 450g Italian sausage (mild or hot), sliced into coins
- 🫗 1 tbsp olive oil
- 🫗 1 onion, sliced
- 🫗 2 bell peppers (red and yellow), sliced
- 🫗 3 garlic cloves, minced
- 🫗 250g short pasta (penne, rigatoni, or fusilli)
- 🫗 3 cups (720ml) low-sodium chicken broth
- 🫗 1 can (400g) crushed tomatoes
- 🫗 1 tsp dried oregano
- 🫗 1/2 tsp red pepper flakes (optional)
- 🫗 Fresh basil and grated Parmesan, to finish
Nutrition Facts*
*Nutritional information is an estimate and may vary based on ingredients, brands and portion sizes. Values are provided per serving.
👨🍳 Instructions
**Heat the olive oil** in a wide pot or high-sided skillet over medium-high.
**Brown the sausage coins** 3–4 minutes, until golden; remove and set aside.
**In the same pan**, cook the onion and peppers 5 minutes until softened; add the garlic and oregano for 1 minute.
**Add the pasta, broth, crushed tomatoes, and red pepper flakes**; stir and bring to a simmer.
**Cook 12–14 minutes** until the pasta is tender and most of the liquid is absorbed, stirring occasionally.
**Return the sausage**, warm through, then finish with basil and Parmesan.
⚠️ Common Mistakes
- ✕
Overcrowding the pan so the sausage steams instead of browns.
- ✕
Toothpick pasta — check the grains early; one-pot pasta runs hotter than salted-boiled water.
- ✕
Soupy finish from undersimmering; cook off the extra liquid.
- ✕
Sliced peppers too thick that stay crunchy.
🔄 Variations
Chicken sausage: a leaner, milder swap that works perfectly.
Add mushrooms or zucchini in with the peppers.
Creamy twist: a splash of cream with the tomatoes at the end.
Make it a sandwich with the sausage and peppers over toasted bread.
🧊 Storage
- 📦
Keeps 4 days refrigerated and reheats well; a spoon of broth loosens the sauce.
💡 Chef Tips
Brown the sausage well — caramelized edges are flavor gold.
Stir the pasta often in the last few minutes; it loves to settle at the bottom.
Use low-sodium broth since the sausage carries plenty of salt.
Let it rest one minute off the heat before serving; the sauce tightens beautifully.
❓ FAQ
Can I use ground sausage instead of links?
Yes — brown and crumble it the same way.
Which pasta shape is best?
Short, scoopable shapes like penne or rigatoni hold the sauce best.
Can I add more vegetables?
Absolutely — mushrooms, zucchini, or spinach all work great.
How many calories?
About 560 per serving — a hearty one-pan dinner.
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About the Authors
This recipe and guide was developed, tested, and approved in our home kitchen and daily life. Jamy is a retired Food Service District Manager and Early Childhood Program Manager who spent his career overseeing multi-site restaurant operations, large-scale culinary production, and daycare menu management. Kaïna brings the ultimate real-world test: making sure it brings ease and joy to our kids on a busy weeknight.
Read more about our professional background and philosophy →