Sausage & Peppers Pasta

Lee Thayer


I knew this was a winner when the Thai brother in law (a great cook himself) tasted it, set down the spoon, then went and got a bowl and filled that. He said very delicious! Fed six of us with leftovers for me.

Sorry for the numerous steps and photos, I like to be thorough and the visual aspect is helpful in learning as well :)


☆☆☆☆☆ 0 votes

15 Min
30 Min
Stove Top


  • 500 g
    bulk italian sausage, (1 lb)
  • 1
    large onion, diced
  • 2 clove
    garlic, smashed and minced
  • 2
    red bell peppers (2 small or 1 large)
  • 280 g
    pasta shells or bite size pasta, (10 oz)
  • 2 c
    pasta sauce
  • 4 c
    chicken stock
  • 1/2 c
    whipping cream
  • 2 c
    mozzarella cheese, shredded
  • ·
    fresh parsley, chopped for garnish, if desired
  • ·
    salt and pepper, as desired

How to Make Sausage & Peppers Pasta


  1. My homemade pasta sauce, stock made from powder, pasta (used maccheroni No. 32), diced onion, bell peppers, and garlic prepped and ready.
  2. In a large pot (I use my pressure cooker pot), add the sausage (I used homemade link sausage with casings removed), and cook until mostly no longer pink.
  3. Add in the onion, garlic, and bell pepper and cook until the onion is soft.
  4. Add in the pasta and mix until coated with the sausage fat.
  5. Add in the pasta sauce and chicken stock, season with salt and pepper as desired.
  6. Simmer until the pasta is just tender and most of the liquid is absorbed.
  7. Stir in the cream and Mozzarella and mix until the cheese is melted in.
  8. Garnish with the fresh chopped parsley if desired, serve and enjoy.

Printable Recipe Card

About Sausage & Peppers Pasta

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: American

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