Creamy Sausage and Pepper Skillet Pasta (35-Minute Dinner)

This creamy sausage and pepper skillet pasta is a hearty 35-minute dinner made with browned sausage, tender-crisp bell peppers, penne, and a simple Parmesan cream sauce. It feeds six, uses normal grocery-store ingredients, and gives you the kind of dinner that looks impressive even though most of the work is stirring.

It is especially useful on a busy weeknight because the pasta sauce comes together in the same skillet used to brown the sausage. Add it to your weekly plan with Family Meal Planning Tools, then resize the ingredients for your household with the recipe scaler.

Creamy Sausage and Pepper Skillet Pasta Recipe

Yield: 6 servings
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Equipment

• Large pot for the pasta
• 12-inch deep skillet or Dutch oven
• Colander
• Chef's knife and cutting board
• Measuring cups and spoons
• Wooden spoon or silicone spatula

Ingredients

• 12 ounces penne pasta
• 1 tablespoon olive oil
• 1 pound fully cooked Italian sausage links, sliced into 1/2-inch rounds
• 1 medium red bell pepper, thinly sliced
• 1 medium green bell pepper, thinly sliced
• 1 small yellow onion, thinly sliced
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 teaspoon Italian seasoning
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon crushed red pepper flakes, optional
• 1/2 teaspoon kosher salt, plus more for the pasta water
• 1/2 teaspoon black pepper
• 1 cup low-sodium chicken broth
• 1 cup heavy cream
• 1/2 cup finely grated Parmesan cheese, plus more for serving
• 1/2 cup reserved pasta water, as needed
• 2 tablespoons chopped fresh parsley or chives

Numbered Instructions

1. Cook the pasta. Bring a large pot of well-salted water to a boil. Cook the penne until it is about 1 minute shy of the package's al dente time. Reserve 1/2 cup pasta water, then drain the pasta.
2. Brown the sausage. While the pasta cooks, heat the olive oil in a deep skillet over medium-high heat. Add the sausage in a single layer and cook for 4 to 5 minutes, turning once, until the cut sides are deeply browned. Transfer the sausage to a plate.
3. Cook the peppers and onion. Add the red pepper, green pepper, and onion to the same skillet. Cook for 5 to 6 minutes, stirring occasionally, until the onion is softened and the peppers are tender-crisp with a little browning at the edges.
4. Build the flavor base. Reduce the heat to medium. Add the garlic, tomato paste, Italian seasoning, smoked paprika, red pepper flakes, salt, and black pepper. Stir constantly for about 1 minute, until the tomato paste darkens slightly and the garlic smells fragrant.
5. Make the sauce. Pour in the chicken broth and scrape up the browned bits from the bottom of the skillet. Stir in the heavy cream. Bring the sauce to a gentle simmer and cook for 3 to 4 minutes. Do not let it boil hard.
6. Finish the pasta. Reduce the heat to low. Stir in the Parmesan until melted. Add the drained penne and browned sausage, then toss until everything is evenly coated. Add reserved pasta water 1 or 2 tablespoons at a time if the sauce is thicker than you like.
7. Check and serve. Simmer for 1 to 2 minutes, just until the sausage is steaming hot and the sauce clings to the pasta. Taste and adjust the salt and pepper. Top with parsley or chives and extra Parmesan.

Doneness and Food-Safety Cues

• The peppers should be tender enough to bite easily but should still hold their shape.
• The finished sauce should coat the penne instead of pooling like soup in the bottom of the skillet.
• Fully cooked sausage should be heated until steaming hot throughout. If you substitute raw pork or beef sausage, cook it to 160°F. Raw chicken or turkey sausage should reach 165°F.

Useful Cooking Tips

• Brown the sausage without crowding it. A single layer gives you caramelized edges that flavor the whole sauce.
• Use finely grated Parmesan. It melts more smoothly than thick pre-shredded cheese and is less likely to make the sauce grainy.
• Keep the cream at a gentle simmer. A hard boil can make the sauce separate or become oily.
• Save the pasta water before draining. The starch helps loosen the sauce without watering down its flavor.

Substitutions

• Use fully cooked chicken or turkey sausage for a lighter option.
• Use mild, hot, or smoked sausage depending on how much spice your family likes.
• Replace the heavy cream with half-and-half. Keep the heat low because half-and-half separates more easily.
• Use rigatoni, rotini, or bow ties instead of penne.
• Add 2 packed cups of baby spinach during the final 2 minutes for an extra vegetable.
• Use gluten-free pasta and confirm that the sausage and broth are gluten-free when needed.

Storage and Reheating

Cool leftovers and refrigerate them in an airtight container for up to 4 days. Reheat individual servings in the microwave in 45-second intervals, stirring between intervals. For the stovetop, warm the pasta over low heat with a splash of chicken broth or milk to loosen the sauce.

Freezing is not ideal because cream sauces can separate after thawing. The pasta is best made fresh or refrigerated.

Frequently Asked Questions

Can I make this sausage and pepper pasta ahead?

You can slice the sausage and vegetables up to 2 days ahead. The completed pasta can also be refrigerated, but the sauce is creamiest right after cooking.

Can I make it less spicy?

Use mild sausage and leave out the crushed red pepper flakes. Smoked paprika adds flavor without much heat.

What should I serve with it?

A simple green salad, roasted broccoli, or garlic bread turns this skillet into a complete family dinner without adding much work.

Estimated Nutrition

Estimated per serving: about 650 calories, 27 grams protein, 48 grams carbohydrates, 39 grams fat, and 1,050 milligrams sodium. Nutrition varies by sausage brand, cream, Parmesan, and serving size.