Italian Sausage and Peppers Pasta
Sausage, peppers, and onions is a combination that barely needs a recipe, and tossing it with pasta and marinara turns it into a complete meal instead of a sandwich filling. It's one of the more classic Italian-American flavors in my rotation.
Searing the sausage first and cooking the peppers in the same pan means everything shares that same base of flavor before the marinara goes in. Chicken sausage keeps this a little lighter than a pork version would be.
This is a straightforward pasta bake without needing the oven, since everything comes together on the stovetop. Parmesan on top gives it that same finish as my other Italian-style pasta dishes.
The recipe card has the full ingredient breakdown and cook time for the entire ten-portion batch. Let everything cool before sealing the containers, then refrigerate what you'll eat within four days and freeze the rest. This sausage and peppers pasta is a reliable one whenever I want something familiar.
Nutrition note: This is general food information, not individualized medical or nutrition advice.
Italian Sausage and Peppers Pasta
YIELD
10 portions
ESTIMATED NUTRITION
800 calories • 47g protein • 76g carbs • 34g fat per portion
What I really like about this recipe is how classic the sausage, peppers, and marinara combination tastes together.
Ingredients
• 5 lb Italian chicken sausage, sliced
• 30 oz dry pasta, cooked
• 7 1/2 bell peppers, sliced
• 2 1/2 onion, sliced
• 5 cups marinara sauce
• 2/3 cup grated Parmesan
• 2 1/2 tsp Italian seasoning
• salt and pepper
Directions
1. Sear the sausage in a large pan until browned; set aside.
2. Cook the peppers and onion in the same pan until softened, about 8 minutes.
3. Add the marinara and sausage back in; simmer 10 minutes.
4. Let the food cool briefly, then divide it evenly among 10 airtight meal-prep containers with the pasta and Parmesan.
Meal-prep notes: Refrigerate promptly and use refrigerated portions within 3–4 days; freeze any portions you will not eat in that window. Reheat hot meals until steaming and 165°F internally. Nutrition is estimated per portion.
