One Pot Sausage and Pepper Pasta
This 30-minute one-pot pasta brings together Italian sausage, peppers, and onions in a tomato-based sauce that cooks the pasta to tender perfection.
You brown the sausage first to render the fat, which becomes your cooking oil for the vegetables and the base for everything else in the pot.
Why You’ll Love It
- Ready in 30 minutes with zero cleanup drama.
- The sausage browns first, releasing fat that flavors the entire dish.
- Peppers and onions stay tender, not mushy.
- Works for weeknight dinners and meal prep.
- Freezes well for later weeks.
- Tastes even better the next day.
Ingredients
- 1 lb Italian sausage (sweet or hot, casings removed)
- 1 lb rigatoni
- 2 bell peppers (any color, sliced)
- 1 onion (sliced)
- 4 cloves garlic (minced)
- 1 can (28 oz) crushed tomatoes
- 2 cups chicken broth
- 1 tsp Italian seasoning
- Parmesan cheese (for topping)
- Fresh basil (for topping)
- Salt and pepper to taste
Steps
Heat a large pot (12-quart capacity or bigger) over medium-high heat with no added oil.
Add the sausage and cook for 5-6 minutes, breaking it into bite-sized pieces with a spoon as it browns.
Add the sliced peppers and onion to the pot and cook for 3-4 minutes until they start to soften.
Stir in the minced garlic and cook for 30 seconds until fragrant.
Pour in the crushed tomatoes, chicken broth, and Italian seasoning.
Bring the mixture to a boil, then stir in the dry rigatoni.
Reduce heat to medium and simmer for 12-14 minutes, stirring occasionally, until the pasta is tender and has absorbed most of the liquid.
Remove from heat and top with grated Parmesan and fresh basil before serving.
Helpful Tips and Substitutions
Sausage Options
Use hot Italian sausage if you prefer more heat, or stick with sweet for a milder dish.
Ground beef or ground turkey work as substitutes if you don’t have sausage on hand, though you’ll lose the herbed depth.
Pasta Choices
Any short pasta shape works: penne, farfalle, or fusilli will all catch the sauce.
Avoid long noodles like spaghetti, which tend to clump in the pot.
Liquid Ratio
If your pasta looks dry after 12 minutes, add another 1/2 cup of broth and simmer for another minute.
If it’s too soupy, simmer uncovered for an extra 2-3 minutes.
Vegetable Swaps
Zucchini, mushrooms, or spinach can replace or supplement the peppers and onions.
Serving Ideas
Serve with a simple green salad dressed with vinaigrette to balance the richness.
Garlic bread tears into the pasta and absorbs the leftover sauce perfectly.
A glass of dry red wine pairs well with the tomato and sausage flavors.
If you’re meal prepping, portion into containers and refrigerate for lunches throughout the week.
Make-Ahead and Storage
This pasta keeps in the refrigerator for up to 4 days in an airtight container.
Freeze portions in freezer bags for up to 3 months; thaw overnight before reheating gently on the stove with a splash of broth.
Store leftovers while still warm to avoid the pasta absorbing too much liquid and becoming gluey.
Reheat on the stove over medium-low heat rather than the microwave, which dries it out.
Final Thoughts
The beauty of this dish is in its simplicity: one pot, one trip to the stove, done before 6 PM on a busy weeknight.
The sausage and peppers do all the work for you, and the pasta finishes in the flavorful broth without any special treatment.
If you enjoy this straightforward approach to dinner, try our Crockpot Ground Beef Bean Chili for another hands-off option.
Recommended Kitchen Tools
Check out these tools that make one-pot cooking easier:
