Cajun-Spiced Italian Sausage Pasta with Roasted Peppers

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

A vibrant pasta dish combining spicy Cajun seasoning with Italian sausage and sweet roasted bell peppers for a fusion of bold flavors. This italian-inspired pasta ready in about 45 minutes pairs Italian sausage, red bell pepper, yellow bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz, sliced Italian sausage
• 1 medium, sliced into strips red bell pepper
• 1 medium, sliced into strips yellow bell pepper
• 3 tbsp olive oil
• 4 minced garlic cloves
• 2 tsp Cajun seasoning
• 10 oz penne pasta
• 1 cup crushed tomatoes
• 1/4 cup heavy cream
• 1/4 cup chopped fresh basil
• 1/2 cup grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F. Toss 1 sliced red bell pepper and 1 sliced yellow bell pepper with 1 tbsp olive oil and 1/2 tsp salt on a baking sheet. Roast for 20 minutes until tender and slightly caramelized.
2. Step 2: Meanwhile, bring a large pot of salted water to a boil and cook 10 oz penne pasta for 10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 12 oz sliced Italian sausage and cook for 5-6 minutes until browned and cooked through.
4. Step 4: Add 4 minced garlic cloves and 2 tsp Cajun seasoning to the sausage, sauté for 1 minute until fragrant.
5. Step 5: Stir in 1 cup crushed tomatoes and 1/4 cup heavy cream, simmer on medium-low for 5 minutes until sauce thickens slightly.
6. Step 6: Add the roasted peppers and drained pasta to the skillet, tossing gently. Add reserved pasta water 2 tbsp at a time if the sauce seems too thick.
7. Step 7: Season with 1/2 tsp black pepper and 1 tsp salt, toss in 1/4 cup chopped fresh basil and 1/2 cup grated Parmesan cheese. Mix until the cheese melts and coats the pasta evenly.