Smoky Sausage and Bell Pepper Penne
A quick and hearty pasta dish featuring smoky sausage, sweet peppers, and juicy tomatoes, cooked in about 30 minutes.
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.
Notes
Brown the sausage well to develop fond for more flavor. Don’t overcook the peppers; aim for tender-crisp texture. Reserve pasta water when draining to help the sauce cling to the penne.