Italian Chicken Sausage Pasta with Peppers and Onions
This Italian chicken sausage pasta with peppers and onions is a cozy, one-pan dinner ready in 35 minutes, packed with savory flavor the whole family will love.
A Cozy One Pan Dinner That Comes Together Fast
If you are looking for mild dinner ideas that the whole family can agree on, this Italian chicken sausage pasta with peppers and onions is about to become a regular on your menu. It is hearty, a little smoky, a little sweet from the caramelized peppers, and finished with a simple tomato sauce that clings to every piece of pasta. Best of all, it comes together in one skillet, so cleanup is a breeze.
This recipe sits right at the intersection of comfort food and weeknight practicality. Think of it as a cross between a chicken sausage pasta dish and a chicken sausage peppers and onions pasta skillet, but easier than either sounds. If you have ever searched for Aidells chicken sausage recipes, this is exactly the kind of dish that brand was made for.
Before we get cooking, a few good tools and ingredients really do make a difference here. A heavy bottomed skillet helps the sausage brown evenly without scorching, and a good quality canned crushed tomato gives the sauce a richer base than a thin pasta sauce ever could.
Why Chicken Sausage Works So Well in Pasta
Chicken sausage is one of those ingredients that quietly does a lot of heavy lifting. It is already seasoned, which means you get a ton of flavor without a long ingredient list, and it cooks much faster than raw ground meat. Italian style chicken sausage in particular brings notes of fennel, garlic, and herbs that taste like they have been simmering all day.
If your family prefers something a little sweeter, chicken apple sausage is a fantastic substitute and turns this into more of a chicken apple sausage pasta salad when served chilled the next day. Either way, slicing the links into half moons before browning gives you plenty of surface area for that deep golden color and caramelized flavor.
Chef's Tip: Do not crowd the sausage in the pan. Give the slices a little room so they brown rather than steam, which is what gives this dish its rich, almost grilled flavor.
The Secret Is in the Peppers and Onions
A lot of chicken sausage and pasta recipes treat the vegetables as an afterthought, but here they are just as important as the sausage itself. Cooking the bell peppers and onions in the same pan after the sausage means they pick up all those browned bits left behind, which is where so much flavor lives.
Let the vegetables sit undisturbed for a minute or two at a time rather than constantly stirring. Those little moments of contact with the hot pan are what create the slightly charred, sweet edges that make this dish taste like it came from a restaurant kitchen rather than a 30 minute dinner.
A Simple Sauce That Ties It All Together
Once the vegetables are softened, garlic, Italian seasoning, and a pinch of red pepper flakes go in to wake everything up. Then comes the crushed tomatoes and a splash of chicken broth, simmered just long enough to thicken slightly and become saucy rather than soupy. Tossing the cooked pasta directly into this mixture, along with the sausage and a handful of parmesan, lets the noodles soak up every bit of that flavor.
Ready to make it? Here is the full step by step recipe:
Italian Chicken Sausage Pasta with Peppers and Onions
This Italian chicken sausage pasta with peppers and onions is a cozy, one-pan dinner ready in 35 minutes, packed with savory flavor the whole family will love.
Ingredients
- 1 lb Italian chicken sausage links, sliced into half-moons, mild or sweet variety such as Aidells
- 12 oz penne pasta, or any short pasta shape
- 2 tbsp olive oil, extra virgin
- 2 bell peppers, any color, thinly sliced
- 1 yellow onion, thinly sliced
- 3 garlic cloves, minced
- 1 cup crushed tomatoes, canned
- 1 cup chicken broth, low sodium
- 1 tsp Italian seasoning, dried
- 1/2 tsp red pepper flakes, optional, for heat
- 1/2 cup parmesan cheese, freshly grated, plus more for serving
- 1/4 cup fresh basil, chopped, for garnish
- 3/4 tsp salt, or to taste
- 1/4 tsp black pepper, freshly cracked
Instruction
Bring a large pot of salted water to a boil. Cook the penne pasta according to package directions until al dente, then drain and set aside, reserving half a cup of pasta water.
While the pasta cooks, heat olive oil in a large deep skillet or Dutch oven over medium-high heat.
Add the sliced Italian chicken sausage to the skillet and cook for 5 to 6 minutes, turning occasionally, until browned on all sides. Remove and set aside on a plate.
In the same skillet, add the sliced bell peppers and onion. Cook for 5 to 7 minutes, stirring occasionally, until softened and lightly caramelized at the edges.
Add the minced garlic, Italian seasoning, and red pepper flakes. Cook for 30 seconds until fragrant.
Pour in the crushed tomatoes and chicken broth, then stir to combine. Bring to a gentle simmer and cook for 5 minutes to let the flavors meld.
Return the cooked sausage to the skillet along with the drained pasta. Toss everything together, adding reserved pasta water a little at a time if the sauce needs loosening.
Stir in the grated parmesan cheese and season with salt and black pepper to taste.
Remove from heat, sprinkle with fresh basil, and serve warm with extra parmesan on top.
Equipment
- Large pot
- Large deep skillet or Dutch oven
- Colander
- Wooden spoon
- Sharp knife and cutting board
Notes
Serving, Storing, and Make Ahead Tips
This dish is easy to dress up or down depending on the night. Serve it straight from the skillet with a sprinkle of fresh basil and extra parmesan for an easy dinner with kids, or pair it with a simple green salad and crusty bread for something a little more grown up.
For meal prep, this recipe shines as one of those dependable prepped dinners you can portion into containers for the week. It reheats beautifully with a splash of water or broth to loosen the sauce back up. You can also let it cool completely and turn leftovers into a cold pasta salad, similar in spirit to a chicken apple sausage pasta salad, by tossing in a little extra olive oil and a squeeze of lemon.
- For extra veggies: stir in a handful of baby spinach at the end until just wilted.
- For more heat: add an extra pinch of red pepper flakes or a few dashes of hot sauce.
- For a creamy twist: stir in a splash of heavy cream or a spoonful of ricotta right before serving.
Chef's Tip: If you are doubling this recipe for a crowd, cook the pasta and the sausage and vegetable mixture in separate pots, then combine them in a large bowl. This keeps everything from overcrowding and ensures the pasta does not turn mushy.
However you serve it, this Italian chicken sausage pasta is the kind of dinner with sausage links that feels special enough for guests but easy enough for a busy Tuesday night.
