Sausage Pepper Pasta – Roasted red peppers and savory chicken sausage make this a dynamite weeknight meal done in no time! (Gluten free, dairy free)
We’ve got some speedy standbys we turn to–things like breakfast for dinner, stir fry, salads, and rice bowls. They’re done quickly without sacrificing flavor, and everyone can find something they like.
Pasta is another favorite at our house. We’ve got so many different variations we turn to throughout the year, and yet I never get tired of experimenting. This Sausage Pepper Pasta has turned into one of those quick, easy “clean out the fridge” meals that works great on a budget. If you have pasta and sausage, the rest is pretty flexible. Here’s my favorite combination (and a video!) to get you started…
I used Open Nature roasted garlic and red pepper sausage for the dish pictured below, and the flavors are awesome. I tried to more or less mimic those flavors in the add-ins, adding more bell peppers, garlic, and spinach for color. The result is mouthwatering! So much savory goodness going on, and yet this still felt like a lighter pasta dish.
You can easily change the flavor vibe of the pasta by swapping out your sausage. You can choose more classic Italian sausage, spicy Cajun andouille, artichoke and garlic, sun-dried tomato, jalapeño, and more.
You can absolutely play around with the veggies, too! If you’re not into mushrooms, skip them! Try adding in some sautéed bell peppers and onions, or some sliced zucchini or yellow squash. Add some sliced baby tomatoes to your sauté, or stir in some sun-dried ones for a deeper flavor.
All I know is that you are 30 minutes (or less!) away from one delicious pasta dinner. Enjoy!
NOTES ON THE RECIPE:
A tip for my low-carb friends. If you need or choose to follow a lower-carb diet, you can totally skip the pasta and add some extra veggies–maybe some sliced zucchini and yellow squash, or a few colors of bell pepper and onion to turn this into a one-pan skillet instead of a pasta dish. Or, you can serve the whole thing over spaghetti squash instead. I love it every way imaginable.
Change things up! As I mentioned above, you can play with the veggies here–use whatever you have in your fridge, whatever sounds good, or whatever is on sale! The combination below is my favorite, but I love adding zucchini or yellow squash, fresh baby tomatoes (halved), or sun-dried tomatoes. You could also stir in a little pasta sauce or pesto if you like!
A note on sausage. I favor chicken sausages most of the time since it’s easier for me to find high-quality ones and they’re typically a better balance of fats and protein for my taste (lower fat than pork, for instance). You can totally use what you can find. If you like turkey or pork sausage, feel free to go that route! I just recommend pre-cooked sausages, so you can slice them.
Like this recipe? You might also love…
- Dairy Free Pesto (with a nut free option!)
- Perfect Pasta Sauce
- Simple Arrabbiata sauce
- Dirty Risotto