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This is one of my easy weeknight go-to dinners. Sausage and Peppers Pasta in ready in about 30 minutes, it’s simple to throw together and it’s filling. Oh, I forgot to mention, it’s delicious!

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This is one of my easy weeknight go-to dinners. Sausage and Peppers Pasta in ready in about 30 minutes, it's simple to throw together and it's filling. Oh, I forgot to mention, it's  delicious! 
Sausage and Peppers Pasta is made with chicken sausage, bell peppers, and pasta in a cheesy cream sauce. (you had me at cheesy cream sauce) It comes together quick for when you need to get a hearty meal on the table fast.

Sausage and Peppers Pasta is made with chicken sausage, bell peppers, and pasta in a cheesy cream sauce. (you had me at cheesy cream sauce) It comes together quick for when you need to get a hearty meal on the table fast.

It’s also customizable to your family’s tastes or what you might have on hand.

You can change up the chicken sausage for Italian sausage, breakfast sausage, chicken breast or shrimp. This recipe uses onions, peppers, and tomatoes, but if you aren’t a fan of those veggies you can omit them or substitute for your favorites. Broccoli, zucchini, peas, or spinach would all be great!

For easy and quick meals try One Skillet Cheesy Kielbasa and Rice, Philly Cheesesteak Pasta, or Baked Ziti.

What you’ll need

You can find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!

On the recipe card below, click “print recipe” and from there you can print out the page or screenshot it to save to your phone’s photo album.

Pin this recipe to save to Pinterest so you can make it later! You can Pin It from the recipe card below. Just click the “Pin Recipe” button. If you’d like to follow me on Pinterest , my page is Steph Gigliotti.

  • Large skillet
  • Pot to cook the pasta
  • Short cut pasta, such as penne or rotini
  • Bell pepper- any color. Use 2 small or 1 large pepper.
  • Yellow Onion
  • Roma tomatoes– or use any tomatoes you may have on hand
  • Lemon (zest and juice)
  • Chicken sausage– I take the sausage out of the casing and slice it. You can also use Italian or breakfast sausage, cut up chicken breast or shrimp.
  • Sour cream 
  • Shredded Parmesan cheese– to make the sauce cheesy. More for garnish.
  • Cream cheese– to make the sauce creamier 
  • Olive oil and butter to sauté the veggies
  • Seasonings-salt, pepper, Italian seasoning, red pepper flakes
  • Parsley– for serving (optional)

How to make it

Get the pasta started: Cook the pasta in salted water according to package directions. Reserve 1/2 cup of the pasta water before draining in case you need to thin the pasta sauce later.

Get the veggies going: Heat the olive oil in a large pan or Dutch oven. Sauté the peppers and onions for 4 minutes. Season with salt and pepper to taste 

Prep the meat: Remove the sausage from the casing (if needed) and add to the pan, break it up and cook another 4-6 minutes until cooked through.

Add more salt and pepper to taste, the Italian seasoning and the red pepper flakes, if using.

This is one of my easy weeknight go-to dinners. Sausage and Peppers Pasta in ready in about 30 minutes, it's simple to throw together and it's filling. Oh, I forgot to mention, it's delicious! Sausage and Peppers Pasta is made with chicken sausage, bell peppers, and pasta in a cheesy cream sauce. (you had me at cheesy cream sauce) It comes together quick for when you need to get a hearty meal on the table fast.

Start the sauce: Add the tomatoes, cream cheese, sour cream, butter and half the cheese. If the sauce is too thick add a little pasta water to thin it out. 

Finish it: Zest the lemon and add that in plus a squeeze of lemon juice. Add the cooked rigatoni and toss until combined

This is one of my easy weeknight go-to dinners. Sausage and Peppers Pasta in ready in about 30 minutes, it's simple to throw together and it's filling. Oh, I forgot to mention, it's delicious! Sausage and Peppers Pasta is made with chicken sausage, bell peppers, and pasta in a cheesy cream sauce. (you had me at cheesy cream sauce) It comes together quick for when you need to get a hearty meal on the table fast.

Garnish: Top with parsley and the rest of the parmesan cheese and serve warm.

This is one of my easy weeknight go-to dinners. Sausage and Peppers Pasta in ready in about 30 minutes, it's simple to throw together and it's filling. Oh, I forgot to mention, it's delicious! Sausage and Peppers Pasta is made with chicken sausage, bell peppers, and pasta in a cheesy cream sauce. (you had me at cheesy cream sauce) It comes together quick for when you need to get a hearty meal on the table fast.

Did you enjoy this recipe? Take a picture and tag me @StephGigliotti on social media and #StephRealLife. I would absolutely love to see your finished dish!

⭐ Please leave a 5-star rating in the recipe card below and/or a review in the comment section.

Tips

  • You can substitute any number of proteins for the chicken sausage.
    • Chicken breast– cut into bit size pieces and cook in the skillet until no longer pink inside.
    • Italian sausage, breakfast sausage, or ground beef– remove the casing from the sausage. Crumble the meat in the pan while cooking until no longer pink. Drain the grease if necessary.
    • Shrimp-Add thawed shrimp to the pan and cook for a couple of minutes on each side.
  • Refrigerate leftovers in an airtight container up to 4 days. Add a splash of cream or milk before reheating in the microwave or on the stove top to bring the sauce back.
  • You can substitute rice, orzo, quinoa, cous cous or polenta for the pasta. Cook the starch separately and mix with the sauce at the end.

More easy dinners

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This is one of my easy weeknight go-to dinners. Sausage and Peppers Pasta in ready in about 30 minutes, it's simple to throw together and it's filling. Oh, I forgot to mention, it's delicious! Sausage and Peppers Pasta is made with chicken sausage, bell peppers, and pasta in a cheesy cream sauce. (you had me at cheesy cream sauce) It comes together quick for when you need to get a hearty meal on the table fast.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

Sausage and Peppers Pasta

This is one of my easy weeknight go-to dinners. Sausage and Peppers Pasta in ready in about 30 minutes, it's simple to throw together and it's filling. Oh, I forgot to mention, it's delicious!
Print Pin Rate
Servings: 6 servings

Ingredients

  • 12 ounces short cut pasta such as penne or rotini
  • 2 tbsp olive oil
  • 1 large or 2 small bell peppers diced
  • 1 yellow onion diced
  • 11 ounce chicken sausage sliced (*see notes)
  • Salt and pepper to taste
  • 1 tsp red pepper flakes optional
  • 2 tsp Italian seasoning
  • 2 Roma tomatoes diced
  • 4 tbsp cream cheese cubed
  • 1/4 cup sour cream
  • 2 tbsp unsalted butter
  • 1/2 cup shredded Parmesan cheese divided
  • 1/2 lemon zest and juice
  • 2 tbsp fresh parsley chopped

Instructions

  • Get the pasta started: Cook the pasta in salted water according to package directions. Reserve 1/2 cup of the pasta water before draining in case you need to thin the pasta sauce later.
  • Get the veggies going: Heat the olive oil in a large pan or Dutch oven. Sauté the peppers and onions for 4 minutes. Season with salt and pepper to taste
  • Prep the meat: Remove the sausage from the casing (if needed) and add to the pan, break it up and cook another 4-6 minutes until cooked through.
  • Add more salt and pepper to taste, the Italian seasoning and the red pepper flakes, if using.
  • Start the sauce: Add the tomatoes, cream cheese, sour cream, butter and half the cheese. If the sauce is too thick add a little pasta water to thin it out.
  • Finish it: Zest the lemon and add that in plus a squeeze of lemon juice. Add the cooked rigatoni and toss until combined
  • Garnish: Top with parsley and the rest of the parmesan cheese and serve warm.

Video

Notes

  • You can substitute any number of proteins for the chicken sausage.
    • Chicken breast– cut into bit size pieces and cook in the skillet until no longer pink inside.
    • Italian sausage, breakfast sausage, or ground beef– remove the casing from the sausage. Crumble the meat in the pan while cooking until no longer pink. Drain the grease if necessary.
    • Shrimp-Add thawed shrimp to the pan and cook for a couple of minutes on each side.
  • Refrigerate leftovers in an airtight container up to 4 days. Add a splash of cream or milk before reheating in the microwave or on the stove top to bring the sauce back.
  • You can substitute rice, orzo, quinoa, cous cous or polenta for the pasta. Cook the starch separately and mix with the sauce at the end.

Nutrition

Calories: 497kcal | Carbohydrates: 51g | Protein: 20g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 68mg | Sodium: 711mg | Potassium: 307mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1460IU | Vitamin C: 35mg | Calcium: 153mg | Iron: 2mg
Did You Make This Recipe?Let me know! Tag @StephGigliotti

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