One-Pan Italian Sausage and Peppers Pasta

I’ve officially crossed over to the dark side — I’ve been cooking with bell peppers!

I will tolerate an occasional bell pepper under two conditions:

1. When they’re charred nearly beyond recognition via the flames of a grill on a shish kabob.
2. When they’re simmered to melty perfection in my Aunt Mary’s homemade marinara sauce with tender Italian sausages.

No Aunt Mary? No problem — One-Pan Italian Sausage and Peppers Pasta mimics the flavor in a fraction of the time!

My Aunt Mary had her legendary Italian Sausage and Peppers simmering in homemade gravy ready for us anytime we visited her home in Ohio growing up.

My parents got the chance to visit her earlier this summer and she sent back a huge tupperware for my husband and me to enjoy — we were practically jumping up and down with excitement. That’s how good they are!

The sausage and peppers were gone in under 24 hours and we were still craving a taste, so I created the recipe for One-Pan Italian Sausage and Peppers Pasta to keep the experience going.

Italian sausages are browned then simmered with pasta, spices, really good marinara sauce, and chicken broth then topped with whisper-thin slices of provolone cheese that melts gorgeously on top.

Cooked in one pan and in under 30 minutes — like I said, this dish is a total winner!

Start by cutting raw Italian sausage links in half. Sweet (mild) or hot — it’s up to you!

Heat extra virgin olive oil in a large, nonstick pan over medium-high heat then brown the sausages on both sides. They don’t have to be cooked all the way through – just crisped to a nice golden brown color.

Remove the sausages to a plate then set aside.

Turn the heat down to medium then add sliced green or red bell pepper and chopped shallots (or onions), season with salt and pepper, and saute until the bell peppers are crisp tender. Next add minced garlic then saute for 30 more seconds.

To the pan add chicken broth and REALLY GOOD marinara sauce. This is no time for Ragu or Prego, people! We’re going for an authentic Italian sausage and peppers flavor so you’ve got to get the good stuff.

Next add Italian Seasoning and red chili pepper flakes. The chili pepper flakes are optional – don’t like spice? Leave it out!

Now add penne pasta (I like Barilla gluten-free penne which is a corn/rice blend pasta) then shake the pan to make sure all the pasta’s covered in liquid.

Nestle the sausage on top then place a lid on the pan and cook for 2 minutes less than the pasta package instructs for al dente pasta. It should definitely still have a bite.

Arrange 4 thin slices provolone cheese on top of the pasta and sausages then place the lid back on top until the cheese has melted.

Glorious, glorious melted cheese!

Take the pan off the heat then let it sit with the lid off to thicken slightly before scooping into plates and digging in.

The key to this dish is using good quality marinara sauce – spending a couple extra bucks really makes a difference.

The sauce lightly coats the pasta and those super soft peppers and shallots really drive the homemade flavor home. The sausage and cheese though? Absolutely the stars of the dish. Enjoy this easy, tasty recipe!

One-Pan Italian Sausage and Peppers Pasta

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by Kristin Porter

Prep: 10 minutes mins

Cook: 15 minutes mins

Total: 25 minutes mins

Servings: 6

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One-Pan Italian Sausage and Peppers Pasta is a 30 minute gluten-free recipe with all the flavors of slow-cooked sausage and peppers.

Ingredients

• 2 Tablespoons extra virgin olive oil
• 4 Italian sausage links, sliced in half, mild or hot
• 1 green bell pepper, thinly sliced
• 1 large shallot or 1/2 small onion, chopped
• 2 cloves garlic, minced
• salt and pepper
• 2 cups chicken broth
• 1-1/4 cups high-quality marinara sauce, Gino's or Rao's recommended
• 1/2 teaspoon Italian Seasoning
• 1/4 teaspoon red chili pepper flakes, optional
• 1/2 lb gluten free penne pasta
• 4 thin slices provolone cheese

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Directions 

• Heat oil in a large, nonstick pan over medium-high heat. Add sausages then brown on both sides – they do not need to be cooked all the way through. Remove to a plate then set aside.
• Turn heat down to medium then add peppers and shallots to pan. Season with salt and pepper then saute for 5 minutes or until peppers are crisp-tender. Add garlic then saute for 30 more seconds.
• Add chicken broth, marinara sauce, Italian seasoning, and red chili pepper flakes to pan then turn heat up to bring mixture to a boil. Add pasta then shake pan to cover all the pasta with liquid and then nestle sausages on top. Place a lid on top then reduce heat to medium-low and simmer for 8-10 minutes or until pasta is just under al dente, shaking the pan every so often to make sure the pasta is cooking evenly. Don’t let the pasta reach al dente as it still has a few more minutes to cook.
• Arrange cheese slices on top of pasta and sausages then place lid back on top. Let cheese melt then remove pan from heat and let sit with the lid off to thicken slightly for a few minutes before serving.

Notes

• Thinly sliced or shredded mozzarella cheese is also fantastic on top instead of provolone. 

Nutrition

Calories: 491kcal, Carbohydrates: 31g, Protein: 18g, Fat: 33g, Saturated Fat: 12g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 15g, Cholesterol: 67mg, Sodium: 1000mg, Potassium: 307mg, Fiber: 1g, Sugar: 2g, Vitamin A: 258IU, Vitamin C: 19mg, Calcium: 122mg, Iron: 2mg

Nutritional values are estimates only. Please read our full nutrition information disclaimer.

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