Sausage Peppers Pasta Skillet
One-skillet Italian sausage and peppers pasta with onions, marinara, and melted provolone—sausage-and-peppers sandwich energy as a pasta dinner. Brown sausage to 160°F, then simmer with short pasta until tender.
🛒Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage links, sliced into coins (or bulk sausage)
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes (optional)
- 1 (24-ounce) jar marinara
- 2 1/2 cups water or low-sodium broth
- 12 ounces short pasta (penne, rotini, or rigatoni)
- 6 slices provolone or 1 1/2 cups shredded Italian blend
- Fresh basil or parsley
🔧Kitchen Tools Needed
- Large deep skillet with lid
- Wooden spoon
- Instant-read thermometer
📝Instructions
- 1
Heat oil in a large deep skillet over medium-high. Brown sausage until cooked through to 160°F, 6–8 minutes. Transfer to a plate.
- 2
In the same skillet, sauté peppers and onion 6–7 minutes until softened and lightly charred. Add garlic, Italian seasoning, salt, and red pepper flakes 30 seconds.
- 3
Stir in marinara, water, pasta, and sausage. Bring to a boil; reduce to a simmer. Cover and cook 12–15 minutes, stirring occasionally, until pasta is tender and sauce thickens. Add a splash of water if needed.
- 4
Lay provolone on top; cover 2 minutes until melted (or broil briefly if skillet is oven-safe). Garnish with herbs.
- 5
Confirm steaming hot (165°F). Refrigerate within 2 hours up to 3 days; reheat to 165°F.
🥗Nutrition Information
⚡Calories per serving: 570
🏷️Recipe Tags
❓Frequently Asked Questions
Sweet or hot sausage?
Sweet for kids; hot or a mix for adults who want heat.
Chicken sausage?
Yes—cook to 165°F.
Pasta sticking?
Stir every few minutes and keep enough liquid; don’t walk away.
Sheet-pan version?
Roast sausage and peppers, boil pasta separately, then toss with warmed marinara and cheese.
Food safety?
Pork/beef sausage to 160°F; poultry sausage to 165°F; leftovers to 165°F.
