This quick and easy Sausage and Peppers Pasta is the ultimate 35-minute comfort food. it’s a simple pasta recipe with serious flavour. Italian salsiccia sausage, fire-roasted red peppers, onion, garlic and a rich tomato passata sauce come together in one gloriously simple and satisfying pasta dish. Finished with al dente rigatoni and a generous dusting of parmesan, it’s the kind of meal that makes weeknights feel a little more special.
The Ingredients: What You’ll Need for Sausage and Peppers Pasta
The magic of this Italian salsiccia sausage and peppers pasta is in how a few pantry staples can create something so richly flavoured. Here’s what brings it all together:
- Short-cut pasta – Rigatoni is ideal for catching the chunky sauce, but penne or fusilli work just as well.
- Italian sausage – Spicy salsiccia (the Italian word for sausage) adds richness and a little heat. You can use mild if preferred.
- Roasted red peppers – Smoky, sweet peppers from a jar keep things quick and flavourful.
- Aromatics – Onion and garlic are the foundation of the sauce, sautéed in a little olive oil.
- Tomato passata – Smooth and silky, it forms the base of a rich, simple sauce.
- White wine – Adds depth and acidity; most of the alcohol cooks off.
- Italian seasoning and chilli flakes – A dried herb blend and a little spice make the sauce sing.
- Parmesan cheese – Melts into the sauce and adds richness. Plus extra for serving!
Tip: Reserve a splash of pasta water before draining—it helps bring the sauce and pasta together with a silky finish.
How to Make Spicy Italian Sausage and Peppers Pasta
This spicy salsiccia pasta with roasted bell peppers is the kind of dinner that feels effortless but tastes like you cooked for hours. Just three easy steps and a whole lot of flavour.
1) Sauté the aromatics and sausage.
Heat a splash of olive oil in a large pan and sauté the diced onion and garlic until soft and fragrant. Add the sausage, breaking it up as it cooks, until it’s golden. Pour in the white wine and let it bubble for a couple of minutes to reduce, then stir in the roasted peppers, Italian seasoning, and red pepper flakes. A quick note: wine adds a little magic here! Adding depth and brightness to the whole dish.
2) Simmer the sauce.
Next, add the passata and a pinch of salt, then reduce the heat and let the sauce simmer gently. While it’s bubbling away, cook your rigatoni in a big pot of salted water until perfectly al dente.
3) Toss it all together.
Before draining, reserve a bit of that starchy pasta water — trust me, it brings the whole dish together. Add the pasta straight into the sauce along with the parmesan and a splash of pasta water. Toss until the pasta is coated in that rich, glossy sauce. Serve hot with extra parmesan (always a good idea).
You’ll find exact amounts and full instructions in the printable recipe card below.
Easy Sausage and Peppers Pasta Variations
One of the best things about this Italian sausage and peppers pasta is how easy it is to make it your own. A few simple swaps or additions can turn this into a brand new dish—perfect for weeknights when you’re working with whatever’s in the fridge.
- Tame the spice – Use mild or sweet Italian sausage instead of spicy, and skip the red chilli flakes to keep things family-friendly.
- Make it creamy – Stir in a splash of heavy cream or a spoonful of crème fraîche at the end for a velvety tomato sauce with just a touch of richness.
- Use what you have – This pasta is perfect for cleaning out the fridge. Add extra veggies like spinach, arugula, shredded kale, diced zucchini, broccoli florets, or even a handful of cherry tomatoes. They’ll fold right into the sauce and add colour and texture.
Tip: If you’re using fresh greens or delicate veg, add them at the very end so they wilt gently in the warm sauce.
What to Serve with Spicy Italian Sausage Pasta
This bold, saucy pasta doesn’t need much to make it a meal — but a few classic sides take it over the top.
A crisp Caesar salad or a simple green salad with vinaigrette adds just the right amount of freshness to balance the rich sauce. And of course, you can never go wrong with a slice (or three) of toasted garlic bread to mop up every last bit of that delicious tomato and sausage sauce.
More Italian Sausage Recipes
I’ll admit it, I’m a total sucker for a good Italian sausage recipe. Salsiccia sausages are one of my go-to ingredients for quick and flavourful meals. They come pre-loaded with seasoning, so you instantly get that deep, savoury taste without doing much at all. One of my favourite tricks? Skip cooking them whole, just remove the casings and break the sausage up like minced meat. It browns beautifully and blends right into pasta sauces, stews, and more.
If you loved this spicy sausage and peppers pasta, here are a few more Italian sausage recipes I think you’ll really enjoy:
- Pasta con Salsiccia – Community FAVOURITE! Creamy tomato sauce, rosemary, white wine, and rigatoni. Pure comfort food, loved by all.
- Salsiccia and Kale Pasta – Garlic, sundried tomatoes, and hearty kale meet spicy sausage.
- Creamy Gnocchi with Mushrooms – One-pan gnocchi with sausage, spinach, and a tomato-cream sauce.
- Sausage-Stuffed Butternut Squash – A roasted squash filled with sausage, cherry tomatoes, and rosemary.
Italian Sausage and Peppers Pasta
A flavour-packed Spicy Italian Sausage and Peppers Pasta with roasted red bell peppers, garlic, white wine and tomato passata. Quick, comforting, and ready in 35 minutes. Most of all delicious!
I’d love your feedback – just click on the stars to rate this recipe! ⭐
Ingredients
- 400 g rigatoni (or other short-cut pasta)
- 1 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small yellow onion, diced
- 300 g Italian salsiccia sausage, casings removed and coarsely chopped
- 100 ml dry white wine
- 150 g roasted red bell peppers, diced (from a jar or delicatessen, approx. 3 peppers)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- 1 x 680 ml jar tomato passata (strained tomato sauce)
- 20 g freshly grated parmesan cheese, plus more for serving (1/4 cup)
- sea salt, to taste
Method
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Sauté the Aromatics: In a large deep non-stick skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until soft, about 5 minutes.
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Brown the Salsiccia: Increase the heat slightly, add the sausage, and cook for 5 minutes, breaking it up with a wooden spoon as it browns.
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Build the Sauce: Pour in the wine and let it simmer for 2-3 minutes, until mostly evaporated. Stir in the grilled red peppers, Italian seasoning, red pepper flakes (if using), and a pinch of salt. Cook for another 1–2 minutes.
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Add the tomato passata, stir to combine, and bring the sauce to a gentle simmer. Taste and adjust seasoning if needed.
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Cook the Pasta: Let the sauce simmer gently while you prepare the pasta. Bring a large pot of well-salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup (125 ml) of the pasta water, then drain.
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Combine and Finish: Add the cooked pasta to the sauce, gently tossing to coat. Stir in the parmesan cheese and add a splash of reserved pasta water as needed to loosen and smooth out the sauce.
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Serve immediately, topped with extra parmesan. Enjoy!
Notes
- My favorite Italian saussage for this recipe is Salsiccia Peperoncino, which is mildly spicy.
How to Roast Bell Peppers Yourself:
- Preheat the oven to 220°C (430°F). Halve the peppers, rub them with olive oil, and place them skin-side up on a baking sheet lined with parchment paper.
- Roast on the top rack for about 20–25 minutes, or until the skins are blistered and charred.
- Transfer to a bowl, cover tightly, and let them steam. Once cooled, peel off the skin, remove the seeds, and slice into strips and use as directed in the recipe above.
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
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