Smoky Sausage and Bell Pepper Penne
I still remember the first time I tossed smoky sausage and bright bell peppers into hot penne — the kitchen smelled like a cozy Italian trattoria within twenty minutes. This is a no-fuss, flavor-forward pasta that’s perfect when you want something hearty without hours of prep. It’s a weeknight hero: quick, forgiving, and easy to adapt when the fridge is low. If you like bold, smoky meat paired with sweet peppers, this will be a repeat on your rotation — and it pairs nicely with a bright side like pickled cucumber, onion and bell pepper salad for contrast.
Why you’ll love this dish
This penne is built around big, simple flavors: smoky sausage, sweet peppers, and juicy canned tomatoes. You’ll love it because:
- It cooks in about 30 minutes from start to finish.
- It’s budget-friendly — pantry staples plus an affordable sausage.
- Kids and adults usually both approve: the flavors are familiar but interesting.
- It’s flexible: swap sausages, add greens, or make it spicy with red pepper flakes.
“Comfort in a skillet — smoky sausage, vibrant peppers, and pasta that soaks up every bit of sauce.” — a quick dinner review
If you enjoy skillet pasta dinners, you might also like the one-pan cheesy smoked sausage and pasta for another quick hearty option.
How this recipe comes together
Quick overview so you know what to expect: cook the penne, sauté aromatics, brown the smoky sausage, soften the peppers, simmer with diced tomatoes, then toss pasta into the skillet so it absorbs the sauce. Browning the sausage well builds a deep flavor, and a short simmer lets the tomatoes and peppers meld without losing the peppers’ texture. If you lean on techniques for browning and flavor development, similar skills appear in my Cajun sausage and rice skillet recipe.
What you’ll need
- 12 oz penne pasta (or other short pasta) — cook to al dente.
- 14–16 oz smoky sausage (Italian smoked or kielbasa), sliced.
- 2–3 bell peppers (mix red, yellow, green), seeded and sliced.
- 1 can (14.5 oz) diced tomatoes.
- 1 small onion, diced.
- 3 cloves garlic, minced.
- 2 tbsp olive oil.
- Salt and freshly ground black pepper, to taste.
- Grated Parmesan cheese, optional for serving.
- Fresh basil leaves for garnish, optional.
Notes/substitutions: turkey or chicken sausage lightens the dish; use gluten-free pasta to make it gluten-free. If you prefer creamier sauce, stir in 1/4 cup of cream or a splash of reserved pasta water. For a seafood-accented dinner, consider making the companion dish shrimp and spinach stuffed pasta rolls with roasted red pepper cream another night.
Step-by-step instructions
- Bring a large pot of salted water to a boil. Cook the penne according to package directions until al dente. Drain and set aside, reserving 1/2 cup pasta water.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 3–4 minutes.
- Add the minced garlic and cook 30–45 seconds until fragrant.
- Add the sliced smoky sausage to the skillet. Cook, stirring occasionally, until the slices brown and develop some crisp edges, 4–6 minutes.
- Stir in the sliced bell peppers. Cook until they soften but still hold some texture, 4–6 minutes.
- Pour in the canned diced tomatoes and stir to combine. Lower the heat and let the mixture simmer for 5–10 minutes so the flavors marry. Add a splash of reserved pasta water if the sauce seems dry.
- Season with salt and freshly ground black pepper to taste. Taste and adjust seasoning. A pinch of red pepper flakes or smoked paprika can heighten the smoky note.
- Add the drained penne to the skillet and toss thoroughly so the pasta is coated in the sauce and picks up any browned bits. Heat for 1–2 minutes so everything melds together.
- Serve warm topped with grated Parmesan and fresh basil if using.
If you prefer soup-like comfort from the sausage, techniques in the cozy Italian sausage and potato soup show how longer simmering deepens flavor, but for this pasta you want a shorter simmer to keep bell pepper brightness.
Best ways to enjoy it
- Plate in shallow bowls so the sauce spreads over the penne.
- Add a grating of Parm and a few basil leaves for freshness and color.
- Pair with a simple green salad or the pickled-cucumber bell pepper salad mentioned earlier.
- Drinks: a medium-bodied red like Sangiovese or a crisp Italian white balances the smoky sausage.
- For a crowd, keep the skillet on low heat and let guests serve themselves family-style.
Storage and reheating tips
- Refrigerate leftovers in an airtight container within two hours of cooking. Use within 3–4 days.
- To reheat: gently warm on the stove over low heat with a splash of water or broth to loosen the sauce, or microwave in short bursts, stirring in between. Reheat to at least 165°F (74°C).
- To freeze: place cooled portions in freezer-safe containers for up to 2 months. Thaw in the fridge overnight before reheating. Note: texture of peppers may soften after freezing but flavor remains good.
Pro chef tips
- Brown the sausage well to develop fond (those browned bits) — that’s where much of the flavor comes from. Deglaze the pan with a splash of pasta water or a tablespoon of white wine if it starts to stick.
- Don’t overcook the peppers — aim for tender-crisp so they add sweetness and texture.
- Reserve some pasta water when draining; the starch helps the sauce cling to the penne.
- Salt in stages: season the pasta water, then taste and adjust the skillet seasoning near the end.
- For extra smoke: add a small pinch of smoked paprika or use smoked sea salt.
Creative twists
- Spicy: add sliced hot Italian sausage or a teaspoon of crushed red pepper flakes.
- Creamy: stir in 1/4–1/2 cup heavy cream or a dollop of mascarpone for a silkier sauce.
- Vegetarian: replace sausage with smoked tempeh or roasted Portobello slices and boost umami with a splash of soy sauce.
- Baked penne: toss everything with a cup of shredded mozzarella, transfer to a baking dish, top with more cheese, and bake at 375°F (190°C) until bubbly and golden.
- Add greens: stir wilted spinach or kale at the end for color and nutrients.
Common questions
Q: How long does this take from start to finish?
A: About 25–35 minutes. Most of the time is hands-off with boiling pasta and a short simmer.
Q: Can I use fresh tomatoes instead of canned?
A: Yes. Use 2 cups diced ripe tomatoes and simmer a bit longer to break them down. Canned tomatoes are convenient and consistent for quick recipes.
Q: Can I make this gluten-free?
A: Absolutely — swap in your favorite gluten-free penne and check the sausage label for any gluten-containing binders.
Q: What’s the best sausage to use?
A: Any smoked Italian or kielbasa works well. For more spice, choose hot Italian sausage. For milder flavor, use sweet Italian or smoked chicken sausage.
Q: Can I meal-prep this?
A: Yes. Store pasta and sauce together in the fridge and reheat as described. If freezing, note texture changes in peppers but flavor remains good.
Conclusion
This Smoky Sausage and Bell Pepper Penne is a fast, satisfying meal that delivers bold flavor with minimal fuss — ideal for busy weeknights or relaxed weekend dinners. For another version that leans into classic sausage-and-pepper flavors, see this Sausage and Pepper Penne Recipe – Allrecipes, and if you want a skillet-focused take with slightly different seasonings and technique, check out Skillet Italian Sausage and Peppers Penne – Oh Sweet Basil.
Smoky Sausage and Bell Pepper Penne
Ingredients
Pasta and Sauce Ingredients
- 12 oz penne pasta (or other short pasta) Cook to al dente.
- 14–16 oz smoky sausage (Italian smoked or kielbasa), sliced
- 2–3 bell peppers (mix red, yellow, green), seeded and sliced
- 1 can (14.5 oz) diced tomatoes
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- Grated Parmesan cheese, optional for serving
- Fresh basil leaves for garnish, optional
Instructions
Cooking the Pasta
- Bring a large pot of salted water to a boil. Cook the penne according to package directions until al dente. Drain and set aside, reserving 1/2 cup pasta water.
Cooking the Sauce
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 3–4 minutes.
- Add the minced garlic and cook 30–45 seconds until fragrant.
- Add the sliced smoky sausage to the skillet. Cook, stirring occasionally, until the slices brown and develop some crisp edges, about 4–6 minutes.
- Stir in the sliced bell peppers. Cook until they soften but still hold some texture, about 4–6 minutes.
- Pour in the canned diced tomatoes and stir to combine. Lower the heat and let the mixture simmer for 5–10 minutes.
- Add a splash of reserved pasta water if the sauce seems dry. Season with salt and freshly ground black pepper to taste.
- Add the drained penne to the skillet and toss thoroughly so the pasta is coated in the sauce.
- Heat everything together for 1–2 minutes so well melds.
- Serve warm topped with grated Parmesan and fresh basil if using.
