This Sausage and Peppers Pasta is a classic Italian combination that is always a hit. It’s easy to make, perfect for entertaining, and I have gluten-free options for you as well. It’s one of my husband’s favorite meals, and we make this all the time. I have a summer zucchini and tomato version as well as a spinach and cream variation for comfort food meals. I think you’ll enjoy this classic combination on your dinner table year-round as well.
I’ve been making variations of this simple pasta for over 20 years now. When my friends and I were just out of high school, I would often make pasta because it was the most affordable, and we were all totally broke.
Watch How To Make Sausage And Peppers Pasta
This sausage and peppers pasta was the one I made the most because it was the biggest hit. It also earned me the nickname, ‘Pasta Kari’.
I’ve made it so often that I have both a summer and a winter variation for you. In the summer, I like to add fresh cherry tomatoes and zucchini as well as a handful of fresh basil.
In the winter months, I add heavy cream and chopped spinach. If I have basil, I will add that, but sometimes I add chopped fresh rosemary when I’m cooking the sausage and veggies. Either way you go, serve with freshly grated Parmesan and wait for the compliments to roll in!
Ingredients & Substitutions
- Pasta – both regular and gluten-free pasta work for this recipe. For gluten-free pasta, look for 100% brown rice pasta. Penne, rigatoni, and fusilli are my favorite shapes for this pasta dish.
- Italian sausage – both mild and spicy Italian sausage work in this recipe, choose what sounds best to you. Check the labels to be sure it’s gluten-free/dairy-free if needed. Mulay’s makes a great allergy-friendly sausage.
- Onion & garlic – make up the base flavor in this dish and really complements the bell peppers.
- Veggies – I use sweet bell peppers and zucchini or spinach for my veggies. The zucchini and spinach are both mild, so they don’t interfere with the sausage/peppers flavor.
- Parmesan cheese – freshly grated, has the best texture and flavor. It can also be omitted for dairy-free.
- Heavy cream – is optional and one of my favorite variations. It makes for a rich, very flavorful dish, but I often leave it out in the warmer months to keep this pasta fresh and light, using the reserved cooking water instead.
How to make this recipe step by step
Step 2: In a large skillet, cook the Italian sausage, breaking it up into small bites, over medium-high heat until cooked through and beginning to brown.
Add the red onions to the pan and cook for one to two minutes until beginning to soften, then add the red bell pepper. Cook for 2 to 3 minutes until the red bell pepper is softening, then add the zucchini and cook for one to two minutes before adding the optional heavy cream.
While the zucchini is cooking, boil the pasta in heavily salted water until al dente.
Step 3: When the pasta is done and the zucchini is tender, add it to the pan and toss to combine.
Step 4: Add the fresh tomatoes and season to taste with sea salt before serving with fresh basil and freshly grated Parmesan.
Ways to serve this
- Add another veggie if desired: Roasted Asparagus, Roasted Broccoli, Oven Roasted Carrots, or my Sautéed Green Beans for a stovetop option.
- Or add a fresh salad option like my Strawberry Spinach Salad or Apple Spinach Salad. I love serving this with my Caesar Salad made without the chicken.
- For a dinner party, start with my Antipasto Platter to begin the meal, add one of the above salads, and finish with my Death By Chocolate or Chocolate Cake. Or try a fruit option like my Apple Crisp for winter or Strawberry Rhubarb Crisp for summer.
FAQ’s
Yes, this recipe works well with a 1-12oz package of gluten-free pasta, just be sure to look for one that is made from 100% brown rice. Gluten-free pasta made from a blend falls apart more easily and is grainier in texture. Avoid any blend with corn, beans/lentils, or quinoa for the best results.
I like to use pork sausage because it doesn’t dry out. But you can use chicken sausage, just sauté it, then remove it from the pan while the sauce cooks, and add it back in at the end. You will also likely need more oil to keep it from sticking while you brown it. The best way I’ve found to use chicken sausage in this recipe is fully cooked chicken Italian sausage links. Slice and brown them before proceeding (they don’t stick as easily).
Storing leftovers
- To store – Place any leftovers into an airtight container and store in the refrigerator for up to five days.
- Make ahead – You can make the sauce up to 3 days ahead and refrigerate it until you are ready to serve. I recommend undercooking the veggies in the sauce if you’re going to make it ahead. That way, you can simmer it for a few minutes while you’re cooking the pasta, and the veggies don’t become mush.
- Reheating – Place any leftover pasta in a skillet and add a touch of water. Cook over medium heat, stirring constantly, until the pasta is heated through. Use just enough water to keep the pasta saucy. If you use the heavy cream, the oil wants to separate from the pasta as it heats. Add water as necessary to keep this from happening. If the oil separates, it just means there’s not enough liquid. If the emulsion breaks, add a touch of water and stir to bring the sauce back together.
Tips & Tricks
- This pasta can be made in so many ways, I don’t have enough space to describe it! Try it with the heavy cream for a luxurious version, or leave the heavy cream out for a fresher summer version with cherry tomatoes. You can’t go wrong with any of the variations listed in the recipe.
- If you like a bit of spice, try this with hot Italian sausage and add red pepper flakes if desired for more heat.
- Freshly grated Parmesan really does make a difference. Pre-grated Parmesan always has a rubbery texture and doesn’t serve your pasta well. I’m not saying I don’t use it sometimes, it’s just not nearly as good.
- For gluten-free pasta, it’s really important to use a good brand. I’ve found that the ones that are 100% brown rice have the best texture. Both Jovial and Delallo have great gluten-free pasta.
Dietary Options & Substitutions
- Dairy-free – I often make this pasta completely dairy-free by omitting the heavy cream. Just be sure to scoop out 2 cups of the pasta cooking water to use as you toss the pasta together, and skip the Parmesan cheese.
- Paleo – For a Paleo version, try my Sheet Pan Sausage and Peppers; it’s one of my all-time favorite easy meals. Pair it together with my Creamy Mashed Cauliflower.
More Pasta Recipe Inspiration
I really hope you enjoy this easy Sausage and Peppers Pasta! If you do get a chance to make this recipe, I’d love to hear from you in the comments.
Sausage and Peppers Pasta
INGREDIENTS
- 1 pound pasta - or 12-oz pkg gluten-free, penne, rigatoni, or fusilli
- 1 pound bulk Italian sausage - mild or spicy
- 2 tbsp extra virgin olive oil
- 1 large red onion - diced, 3 cups
- 2 cloves garlic - minced
- 2 red bell peppers - diced, 3 cups
- 2 medium zucchini - quartered and thinly sliced, see notes
- 2 cups heavy cream - or reserved pasta cooking water, see notes
- 1 tsp sea salt
- 1/2 tsp black pepper
- 2 cups cherry tomatoes - halved or quartered to make bite sized pieces
- 1/2 cup fresh basil - roughly chopped, see notes
Serving:
- Freshly grated parmesan
INSTRUCTIONS
- In a large skillet, cook the Italian sausage, breaking it up into small bites, over medium-high heat until cooked through and beginning to brown.
- Add the red onions to the pan and cook for one to two minutes until beginning to soften, then add the red bell pepper. Cook for 2 to 3 minutes until the red bell pepper is softening, then add the zucchini and cook for one to two minutes before adding the optional heavy cream.
- While the zucchini is cooking, boil the pasta in heavily salted water until al dente.
- When the pasta is done and the zucchini is tender, reserve 2 cups of cooking water if you're not using the cream. Drain the pasta and add it to the pan, and toss to combine.
- Add reserved pasta water as necessary to make the pasta saucy if you don't use the heavy cream. Add the fresh tomatoes and season to taste with sea salt before serving with fresh basil and freshly grated Parmesan.
NOTES
nutrition facts
This recipe was originally published in 2015 and updated in 2025 with new photos, more tips & information, and a video.
I’ve been on the fence as to whether I need a spiralizer or not, now I’m thinking yes so I can make these noodles. They look scrumptious, just as good as noodles minus the calories. Loving the eye popping color in this dish too, my husband will love the sausage addition.
I was on the fence for a long time too, I really didn’t want another thing taking up space in my small kitchen so I used a julienne peeler to make zucchini noodles for a while! I love having a spiralizer though because now I can make zucchini noodles twice as fast, and you can make noodles out of harder veggies like sweet potatoes as well!
That looks super good Kari. I loved that you combined sweet onion, bell peppers and sausage. What a great flavor combo!
I’ve been on a bit of a zoodle kick lately, just can’t get enough of them! 🙂