Sausage and peppers is a classic for a reason: juicy sausage, sweet peppers, garlic, tomatoes. The only question is what goes under it — usually a separate pot of pasta and another pot to wash. This version skips all of that. The Italian sausage browns first in the same pot, the peppers soften in the drippings, and then the penne goes straight into the tomato broth and cooks right there, drinking up flavor as it goes. Thirty minutes, one pot, no colander.
Why you’ll love it
- One pot, no draining. The penne cooks directly in the sauce, so the starch stays in the pot and makes the sauce glossy.
- A complete meal. Sausage, peppers, and pasta in every forkful — no sides required.
- ~32g protein per serving (estimated), thanks to Italian turkey sausage plus Parmesan.
- Weeknight-simple. Six steps, all in the same pot, and dinner’s on the table in 30 minutes.
Ingredients
- 1 lb Italian turkey sausage, casings removed
- 1 tablespoon olive oil
- 1 large yellow onion, halved and sliced
- 2 large bell peppers (any colors), sliced into 1/2-inch strips
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes
- 1 (28 oz) can crushed tomatoes
- 3 cups low-sodium chicken broth
- 12 oz penne, uncooked
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/4 cup chopped fresh basil, plus more for serving
Equipment
A large deep skillet with lid (12-inch) or a Dutch oven, and a wooden spoon or spatula.
Instructions
- Brown the sausage (6 minutes). Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the sausage and cook, breaking it into bite-size crumbles, until deeply browned and cooked through, about 5–6 minutes. It must reach 165°F — browning the sausage first builds the flavor base for everything that follows. Transfer to a plate, leaving the drippings in the pot.
- Soften the vegetables (5 minutes). Add the onion and bell peppers to the pot and cook, stirring occasionally, until softened and lightly charred at the edges, about 4–5 minutes. Stir in the garlic, Italian seasoning, and red pepper flakes; cook 1 minute more, until fragrant.
- Add tomatoes, broth, and pasta. Pour in the crushed tomatoes and chicken broth, scraping up any browned bits from the bottom — that’s flavor. Stir in the uncooked penne and bring to a lively simmer.
- Simmer covered (12 minutes). Reduce the heat to medium-low, cover, and cook until the penne is al dente and most of the liquid is absorbed into a glossy sauce, about 11–12 minutes. Stir two or three times so no noodles stick.
- Return the sausage and finish (2 minutes). Uncover, stir the sausage back in, and cook 1–2 minutes to heat through. Take the pot off the heat and stir in the Parmesan until melted and the sauce turns creamy.
- Serve. Spoon into warm bowls and finish with fresh basil and extra Parmesan.
Doneness cues: Sausage must reach 165°F internally (the 5–6 minute browning gets it there; cut a crumble to check if unsure). The penne is done when tender with a little bite and the sauce coats a spoon; it keeps absorbing as it sits, so serve promptly.
30-Minute One-Pot Sausage & Peppers Pasta
Ingredients
Equipment
Method
- Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the sausage and cook, breaking it into bite-size crumbles, until deeply browned and cooked through, about 5–6 minutes. It must reach 165°F — browning the sausage first builds the flavor base for everything that follows. Transfer to a plate, leaving the drippings in the pot.
- Add the onion and bell peppers to the pot and cook, stirring occasionally, until softened and lightly charred at the edges, about 4–5 minutes. Stir in the garlic, Italian seasoning, and red pepper flakes; cook 1 minute more, until fragrant.
- Pour in the crushed tomatoes and chicken broth, scraping up any browned bits from the bottom — that’s flavor. Stir in the uncooked penne and bring to a lively simmer.
- Reduce the heat to medium-low, cover, and cook until the penne is al dente and most of the liquid is absorbed into a glossy sauce, about 11–12 minutes. Stir two or three times so no noodles stick.
- Uncover, stir the sausage back in, and cook 1–2 minutes to heat through. Take the pot off the heat and stir in the Parmesan until melted and the sauce turns creamy.
- Spoon into warm bowls and finish with fresh basil and extra Parmesan.
Notes
Nutrition note
Protein is estimated at about 32g per serving, calculated from USDA FoodData Central values for the listed ingredients — this is an estimate, not a lab analysis. Actual values vary by brand and preparation.
Substitutions and tips
- Pork sausage works 1:1 — use hot Italian sausage if you like heat, and keep the red pepper flakes as-is or skip them.
- Different pasta: rotini, rigatoni, or ziti all work; just match the simmer time to the box and check at 10 minutes.
- No Italian seasoning? Use 1/2 teaspoon each dried oregano and basil plus a pinch of thyme.
- Make it creamier: stir in 1/4 cup heavy cream with the Parmesan at step 5.
- Don’t skip the scrape in step 3 — the browned bits on the pot bottom are the flavor backbone of the sauce.
Storage and reheating
Refrigerate leftovers within 2 hours in an airtight container for up to 4 days. Reheat in a skillet over medium heat with a splash of broth, or microwave in 60-second bursts, stirring between, until steaming (165°F). Freezes well for up to 3 months — thaw overnight in the fridge. The pasta softens slightly after freezing but the flavor holds.
Frequently asked questions
Can I use sweet Italian sausage instead of turkey? Yes — sweet or hot pork Italian sausage works 1:1. Brown it the same way and check that it reaches 165°F. It adds a little more richness.
Will the pasta really cook in the sauce? Yes. The 3 cups of broth plus the tomatoes give the penne exactly enough liquid to cook through in about 12 minutes. Stir a few times so it cooks evenly and doesn’t stick.
Is this good for meal prep? Very — portion into containers and refrigerate. It reheats beautifully for lunches; add a splash of broth when reheating to loosen the sauce.
Can I add greens? Absolutely — stir in 2 cups of baby spinach at the end of step 5 and let it wilt for a minute before adding the Parmesan.
How do I keep the pasta from sticking? Stir two or three times during the covered simmer, and make sure the pot stays at a gentle simmer, not a hard boil.
More one-pot pasta nights
For another one-pot pasta night, try our 30-Minute One-Pot Taco Pasta. Pasta fans: our 30-Minute Creamy Cajun Chicken Pasta cooks entirely in one pot too. If you love Italian flavors, 30-Minute Chicken Cacciatore Skillet brings the same cozy energy.