A quick and easy 30-minute skillet pasta featuring sweet bell peppers and Italian sausage in a glossy, flavorful sauce. Perfect for a weeknight meal.
Author:leogrant
Prep Time:10 min
Cook Time:20 min
Total Time:30 min
Yield:4 servings 1x
Category:Dinner
Method:Skillet
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 tablespoon olive oil
1 pound Italian sausage, casings removed
1 large sweet bell pepper, thinly sliced
1/2 teaspoon red pepper flakes (optional)
4 cloves garlic, minced
1 (15 ounce) can diced tomatoes, undrained
1/2 cup chicken broth
1/4 cup heavy cream
1/2 cup grated Parmesan cheese, plus more for serving
12 ounces penne pasta, cooked al dente
Salt and freshly ground black pepper to taste
Fresh basil leaves, for garnish (optional)
Instructions
Heat olive oil in a large skillet over medium-high heat. Add Italian sausage and cook, breaking it up with a spoon, until browned. Remove sausage with a slotted spoon and set aside, leaving drippings in the skillet.
Add sliced bell pepper to the skillet and cook, stirring occasionally, until softened and slightly caramelized, about 5-7 minutes.
Stir in red pepper flakes (if using) and minced garlic. Cook for 1 minute until fragrant.
Pour in diced tomatoes and chicken broth. Bring to a simmer and cook for 5 minutes, scraping up any browned bits from the bottom of the skillet.
Stir in heavy cream and Parmesan cheese. Cook until the sauce is slightly thickened.
Return the cooked sausage to the skillet. Add the cooked penne pasta and toss to coat everything in the sauce.
Season with salt and pepper to taste.
Serve immediately, garnished with fresh basil and extra Parmesan cheese, if desired.
Notes
For a creamier sauce, you can add an extra tablespoon of heavy cream.
If you don’t have penne, other short pasta shapes like rotini or farfalle work well.
Ensure you reserve some pasta water before draining your pasta; you can add a splash to the sauce if it seems too thick.