Sausage and Peperonata Pasta

By AislePrompt Editorial · Published 2026-07-12 · Updated 2026-07-12

A robust pasta dish combining savory Italian sausage with a sweet and tangy peperonata sauce, finished with fresh basil and Parmesan. This Italian-inspired pasta recipe, ready in about 40 minutes, pairs penne pasta, Italian sausage (mild or spicy), olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 560 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 penne pasta
• 1 lb casing removed Italian sausage (mild or spicy)
• 2 tbsp olive oil
• 2 large sliced into thin strips red bell peppers
• 1 medium diced yellow onion
• 3 minced garlic cloves
• 14 oz can crushed tomatoes
• 1 tbsp red wine vinegar
• 1 tsp sugar
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup torn fresh basil leaves
• 1/2 cup grated Parmesan cheese

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Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add 12 oz penne pasta and cook for 10-12 minutes until al dente, then drain and set aside.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add 1 lb Italian sausage with casing removed and cook, breaking up with a spoon, for 5-7 minutes until browned and cooked through.
3. Step 3: Add 1 medium diced yellow onion and 2 sliced red bell peppers to the skillet, sautéing for 6-8 minutes until softened and slightly caramelized.
4. Step 4: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
5. Step 5: Add 14 oz crushed tomatoes, 1 tbsp red wine vinegar, 1 tsp sugar, 1 tsp salt, and 1/2 tsp black pepper. Reduce heat to low and simmer sauce for 10 minutes until thickened.
6. Step 6: Toss the cooked penne into the sauce along with 1/4 cup torn fresh basil leaves. Mix thoroughly to coat the pasta.
7. Step 7: Serve topped with 1/2 cup freshly grated Parmesan cheese while hot.