Italian Sausage and Pepper Pasta


This is a quick and easy weeknight meal for Italian sausage and pepper pasta. I used red and green bell peppers in this dish, but I also make this dish with Cubanelle peppers. Cubanelle peppers have a wonderful sweet taste. They are a little pricier, but well worth it. Make sure that you use Italian canned tomatoes. They are much tastier than the American brands. I usually buy Italian canned tomatoes that already have basil added. Additionally, I add a large bunch of torn basil right before finishing this dish in the oven. Make sure to wilt the basil in the hot pasta, and cover the basil leaves by placing them in the pasta or under the cheese, so the leaves do not burn. I like to use an Italian cheese blend that is pre-shredded. If you are shredding your own, just use mozzarella, and whatever other Italian cheeses you have on hand like Parmesan and Romano cheeses. My son loves pasta, and of course cheese, so this is a big hit in our home.

recipe photo

Yield: Serves 4

Italian Sausage and Pepper Pasta

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5 links Italian sweet or spicy sausage, cut in chunks
1 sweet onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 cloves garlic, grated
1 large bunch of fresh basil, torn
2 cups Italian blend cheese
1 package pasta
kosher salt
olive oil
1 28 oz can Italian tomatoes


Preheat oven to 400 degrees. Cook pasta according to package directions. Preheat large skillet. Drizzle with olive oil. Add sausage and brown.

Add onions and peppers. Saute over medium heat until they are translucent. Add garlic and cook for 2-3 minutes. Add tomatoes and bring to a boil.

Add cooked pasta to a 9 x 13 baking dish. Add sausage and pepper sauce mixture. Add fresh basil. Stir to combine. Top with grated cheese. Bake at 400 degrees until cheese is lightly browned, about 15-20 minutes.

All text and images Ā© / Eclectic Recipes
*Nutritional Information is not guaranteed for 100% accuracy.

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