I’m back! ❤️
Life has been busy around here. With one kid in high school and another in middle school, our days seem to be filled with school drop-offs, homework, activities, and a never-ending list of things to do. Somewhere along the way, blogging had to take a backseat—and while I loved being present for my family, I have to admit, I really missed this little corner of the internet.
I’ve missed sharing the recipes we make at home, telling the stories behind them, and simply sitting down to write. So, I’m easing my way back in with a recipe that is exactly the kind of meal we need these days: Italian Sausage & Peppers Pasta.
It’s hearty, flavorful, and easy enough for a busy weeknight. Mild Italian sausage, sweet peppers, juicy cherry tomatoes, and a little red wine vinegar come together with pasta and plenty of Parmesan for a dinner the whole family can enjoy.
It feels good to be back in my kitchen, back to cooking, and most importantly, back to blogging. I hope you’ll stick around for what’s next! ❤️
What you need to make Italian Sausage & Peppers Pasta
Italian sausage
I use mild Italian sausage, but feel free to use hot Italian sausage if you prefer a little kick.
Aromatics
Onion, garlic, and thyme are the simple aromatics that give this pasta so much flavor.
Tomato paste
A little tomato paste adds richness and depth to the sauce.
Red wine vinegar
This adds a nice acidity that balances the richness of the sausage. You can also use apple cider vinegar or balsamic vinegar.
Bell peppers
Use a variety of colors. I like to use yellow and red because they’re sweeter and pair perfectly with the rich Italian sausage.
Cherry tomatoes
Cherry tomatoes are my favorite, but any small, sweet tomatoes will work.
Pasta
Dry, short-cut pasta like penne or rigatoni is my favorite for this recipe. They hold onto all those delicious flavors!
Helpful Tips and Tricks
Don’t rush the sausage.
Let the sausage brown well before stirring too much. Those golden, crispy bits add so much flavor to the finished dish.
Scrape up those browned bits.
When you add the red wine vinegar, use your spoon to scrape the bottom of the skillet. That’s where a lot of the flavor is hiding!
Don’t overcook the peppers.
I like my peppers tender but still with a little bite. They add a nice texture to the pasta.
Use sweet tomatoes.
Cherry or grape tomatoes work beautifully here. Their natural sweetness balances the savory sausage and peppers.
Save a little pasta water.
Before draining the pasta, reserve about ½ cup of pasta water. If the pasta seems a little dry when you toss everything together, add a splash at a time until it reaches the consistency you like.
Finish with plenty of Parmesan.
Don’t be shy with the Parmesan! It melts into the warm pasta and brings everything together.
Full recipe below!
Ingredients
- 1 Tbsp Olive oil
- 1.25 lb mild Italian sausage
- ½ sweet onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 2 tablespoons red wine vinegar
- 2 red or yellow bell peppers, sliced
- 10 oz cherry tomatoes
- 1 teaspoon dried thyme
- Salt, to taste
- 8 oz penne pasta
- Shredded Parmesan cheese, for serving
Instructions
- Cook the pasta according to package instructions, and reserve some of the pasta water.
- Heat a large skillet over medium-high heat. Drizzle with olive oil and add the Italian sausage. Cook, breaking it up with a spoon, until browned and cooked through.
- Add the onion and garlic and cook until the onion is translucent. Stir in the tomato paste and cook for 1–2 minutes.
- Add the red wine vinegar and scrape up any browned bits from the bottom of the pan. Add the sliced bell peppers and cook until tender.
- Add the cherry tomatoes and dried thyme. Cook for another 2 minutes, just until the tomatoes begin to soften.
- Taste and adjust the salt if needed. Mix in about 1/2 cup of the pasta water to make a sauce.
- Stir in the cooked penne pasta and toss everything together. Sprinkle generously with shredded Parmesan cheese and serve warm.
- Enjoy!
