Sautéed Italian Sausage and Pepper Penne

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

A hearty Italian pasta dish featuring spicy sausage and sweet bell peppers tossed with penne in a savory tomato sauce. This italian-inspired pasta ready in about 40 minutes pairs penne pasta, Italian sausage links, red 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 penne pasta
• 4 links (about 1 lb) Italian sausage links
• 1 medium, sliced into 1/2-inch strips red bell pepper
• 1 medium, sliced into 1/2-inch strips yellow bell pepper
• 1 medium, diced yellow onion
• 3 cloves, minced garlic cloves
• 3 tbsp olive oil
• 14 oz can crushed tomatoes
• 1 tsp dried oregano
• 1/4 tsp red pepper flakes
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil

Instructions

1. Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz penne pasta and cook for 10-12 minutes until al dente, then drain and reserve 1/2 cup pasta water.
2. Step 2: While pasta cooks, heat 3 tbsp olive oil in a large skillet over medium-high heat. Remove casings from 4 Italian sausage links and crumble the meat. Add sausage to skillet and sauté for 6-7 minutes until browned and cooked through.
3. Step 3: Add 1 diced medium yellow onion to the skillet with the sausage and sauté for 3-4 minutes until translucent. Stir in 3 minced garlic cloves and cook for 30 seconds until fragrant.
4. Step 4: Add 1 sliced red bell pepper and 1 sliced yellow bell pepper to the skillet. Cook for 5 minutes until peppers soften but retain some crunch.
5. Step 5: Pour in 14 oz can crushed tomatoes, 1 tsp dried oregano, 1/4 tsp red pepper flakes, 1 tsp salt, and 1/2 tsp black pepper. Stir well and simmer over medium-low heat for 8-10 minutes until sauce thickens.
6. Step 6: Add drained penne pasta to the skillet along with 1/4 cup reserved pasta water. Toss everything together for 1-2 minutes until pasta is coated and heated through.
7. Step 7: Remove from heat and stir in 1/2 cup grated Parmesan cheese and 1/4 cup chopped fresh basil. Serve immediately.