Sweet Pepper & Sausage Pasta

This sweet pepper and sausage pasta brings together the perfect combination of savory Italian sausage and caramelized bell peppers, creating a hearty weeknight dinner that comes together in just 35 minutes. The sweet peppers slowly cook down to jammy perfection while the sausage adds rich, meaty flavor—making this a dish my family requests at least twice a month.

I first made this pasta during a busy week when I needed something quick but satisfying. The way the peppers caramelize with that touch of balsamic vinegar transformed an ordinary pasta dish into something my husband now specifically requests when we have company over.

Ingredients

• Italian sausage: Provides the rich savory base and can be mild or spicy depending on your preference
• Bell peppers: The star here—use red or yellow for their natural sweetness that caramelizes beautifully
• Tomato paste: Adds concentrated flavor that helps create the silky sauce without needing cream
• Balsamic vinegar: Brings acidity and depth that balances the sweetness of the peppers
• Brown sugar: Helps the peppers caramelize and develop their jammy texture
• Short cut pasta: Like rigatoni or penne that catches all the sauce in its ridges and hollows

Step-by-Step Instructions

Cook the Sausage:

Heat a large skillet over medium high heat without any oil as the sausage releases its own fat. Break the sausage into small chunks as it cooks and let it brown properly before stirring too much. Once cooked through about 5 to 7 minutes add the tablespoon of tomato paste and stir constantly for about 90 seconds until it darkens slightly and becomes fragrant. This step develops deep umami flavor that forms the foundation of your sauce.

Caramelize the Peppers and Onions:

Using the same pan with all those flavorful sausage bits add olive oil and then your sliced onions and peppers. The key here is patience as proper caramelization takes at least 15 minutes. Stir occasionally but not constantly allowing the natural sugars to develop and the peppers to soften completely. When they start looking glossy and significantly reduced in volume add the remaining tomato paste garlic brown sugar oregano and balsamic vinegar. This mixture will become incredibly fragrant and jammy with a perfect balance of sweet and savory notes.

Cook the Pasta:

While your peppers caramelize bring a pot of water to a rolling boil. Add enough salt that it tastes like sea water about a tablespoon and cook your pasta for one minute less than package instructions. This undercooking is intentional as the pasta will finish cooking in the sauce. Reserve half a cup of that starchy pasta water before draining it acts as a natural thickener and helps create a silky sauce.

Combine and Serve:

Return your sausage to the pan with the caramelized peppers then add your drained pasta. Pour in about a quarter cup of the reserved pasta water and stir continuously over medium heat. Watch as the sauce transforms becoming glossy and coating each piece of pasta. Add more pasta water a splash at a time if needed until you reach the perfect silky consistency. The starch in the water helps emulsify the fat from the sausage with the liquid creating that restaurant quality sauce that clings to every bite.

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You Must Know

The balsamic vinegar is my secret ingredient here. I discovered its importance one night when I made the dish without it and something was clearly missing. Just that teaspoon transforms the entire flavor profile, cutting through the richness of the sausage and bringing all the elements together. My daughter who normally picks peppers out of everything actually requests this dish specifically.

Make Ahead Tips

This pasta dish actually improves with a bit of time, making it perfect for meal prep. You can prepare the sausage and pepper mixture up to three days ahead and store it refrigerated in an airtight container. When ready to serve, simply cook fresh pasta and combine with the reheated sauce, adding a splash of pasta water to bring it back to life. The flavors will have melded beautifully during their time in the refrigerator.

Easy Substitutions

Don't let missing ingredients stop you from enjoying this delicious meal. Ground turkey or chicken can replace the Italian sausage—just add an extra teaspoon of Italian seasoning and a pinch of fennel seeds to mimic that classic sausage flavor. For a vegetarian version, substitute with plant-based sausage or use chopped portobello mushrooms which provide a similar meaty texture. Green bell peppers work in a pinch, though they lack the sweetness of their red and yellow counterparts.

Serving Suggestions

This hearty pasta stands beautifully on its own, but a few simple sides can round out the meal nicely. A crisp green salad dressed with lemon juice and olive oil provides refreshing contrast to the rich pasta. Toasted garlic bread makes the perfect vehicle for sopping up any extra sauce. For a complete Italian-inspired dinner party, start with a simple antipasto platter and finish with store-bought gelato drizzled with a touch of good balsamic vinegar.

Pro Tips

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Frequently Asked Questions

→ What type of pasta works best?

Short-cut pastas like rigatoni, penne, or fusilli are ideal for this dish as they hold the flavorful sauce well.

→ Can I make this dish vegetarian?

Yes, substitute the sausage with plant-based sausage or mushrooms for a vegetarian version.

→ How can I add more spice?

Use spicy Italian sausage or add a pinch of red pepper flakes for a kick of heat.

→ What can I use instead of balsamic vinegar?

A splash of red wine vinegar or a touch of lemon juice can be used as alternatives to balsamic vinegar.

→ How do I prevent the peppers from drying out?

If the peppers start to dry out while cooking, add a splash of water or a bit of reserved pasta water to keep them moist and flavorful.