Sweet Pepper Beef Sausage Pasta: Hearty Dinner Delight (Print Version)

Hearty Sweet Pepper Beef Sausage Pasta! A simple, flavorful dinner with tender beef sausage, bell peppers, and a rich sauce. Perfect for busy weeknights.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 50 minutes
Servings: 4-6 Servings
Difficulty: Intermediate
Cuisine: Italian-American
Dietary: Contains Meat, Dairy, Gluten

# Ingredients:

→ Pasta & Protein

01 - 1 lb short pasta (like penne, rotini, or orecchiette)
02 - 1 lb ground beef Italian sausage (mild or hot)

→ Veggies & Aromatics

03 - 2-3 bell peppers (red, yellow, orange), chopped
04 - 1 large yellow onion, chopped
05 - 4-5 cloves garlic, minced
06 - 28 oz can crushed tomatoes

→ Flavor Enhancers

07 - 2 tbsp olive oil
08 - 1 tsp Italian seasoning
09 - 1/2 tsp red pepper flakes (or more, to taste)
10 - 1/2 cup fresh basil, chopped, plus more for garnish
11 - 1/2 cup grated Parmesan cheese, plus more for serving

→ Pantry Staples & Optional

12 - Salt to taste
13 - Black pepper to taste
14 - 1 cup reserved pasta water (optional, but highly recommended)

# Instructions:

01 - First things first, get a large skillet or Dutch oven heating up over medium-high heat. Add a tiny splash of olive oil, then crumble in your ground beef sausage. Break it up with a spoon as it cooks, letting it brown nicely. You want those lovely caramelized bits forming, honestly, that's where so much flavor comes from! Drain off any excess grease; I usually just tilt the pan and scoop it out with a spoon, trying not to make too much of a mess on the stove.
02 - Once the sausage is browned and drained, toss in your chopped onions and bell peppers. Stir them around, letting them soften up in the remaining sausage drippings. This is where your kitchen starts to smell absolutely incredible, like a warm hug. Let them cook for about 5-7 minutes until they’re tender-crisp; you don't want them mushy, just softened enough to release their sweet flavors. I once overcooked them into oblivion, and they lost their bright color and texture, oops!
03 - Now for the garlic! Push the veggies and sausage to one side of the pan, add the minced garlic to the cleared space, and let it cook for about 30 seconds until fragrant. Don't let it burn, that's a mistake I've made before, and burnt garlic is just bitter. Stir in the Italian seasoning and red pepper flakes, letting them toast for another 30 seconds. The smell will be intoxicating, honestly! This step really builds the foundation of flavor for our pasta dish.
04 - Pour in your can of crushed tomatoes, give everything a good stir, and bring it to a gentle simmer. Season with salt and black pepper to taste. Let the sauce bubble away for at least 15-20 minutes, stirring occasionally. This simmering time allows all those amazing flavors to meld together beautifully. I sometimes let it go a little longer if I have time; the longer it simmers, the richer it gets, I've found. Don't forget to taste and adjust seasonings!
05 - While the sauce is simmering, bring a large pot of heavily salted water to a rolling boil. Add your pasta and cook according to package directions until al dente. This is where I always remind myself to *really* salt the water; it makes such a difference in the pasta's flavor. Before draining, scoop out about a cup of the starchy pasta water – trust me, you might need it later to loosen the sauce. Drain the rest of the pasta, but don't rinse it!
06 - Add the cooked, drained pasta directly to the skillet with the sauce. Toss everything together until the pasta is beautifully coated. If the sauce seems a little thick, add a splash or two of that reserved pasta water until it reaches your desired consistency. Stir in a generous handful of fresh basil and half of the grated Parmesan cheese. Give it a final taste, adjust anything you need. Serve immediately with more fresh basil and Parmesan. The aroma of this Sweet Pepper Beef Sausage Pasta fresh off the stove is just divine!

# Notes:

01 - Brown the sausage thoroughly for maximum flavor; those crispy bits are gold.
02 - Always reserve some pasta water – it's a lifesaver for achieving the perfect sauce consistency.
03 - Try adding a splash of red wine to the sauce for extra depth, I do it when I'm feeling fancy.
04 - Don't be shy with the fresh basil and Parmesan at the end; they really brighten up the dish.

# Tools You'll Need:

01 - Large skillet or Dutch oven
02 - Large pot
03 - Spatula or wooden spoon
04 - Cutting board
05 - Knife

# Nutrition Facts (Per Serving):

Calories: 650 kcal
Total Fat: 32g
Total Carbohydrate: 60g
Protein: 35g

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