Savory Italian sausage, sweet peppers, and a creamy tomato sauce all come together in my one-pot sausage pasta, and yes, it’s as good as it sounds! The pasta cooks right in the sauce, soaking up flavor and turning silky without any extra steps. Comforting, simple, and very much a repeat dinner.

A pot of cooked penne pasta with a tomato-based sauce, ground meat, herbs, and grated cheese, with a wooden spoon resting inside.

5 star review

“Wow! I will be making this regularly now! SO GOOD!! Super easy to make, came together quickly, and basically cooks itself once everything is in the pot. But the real test was taste…Delicious!! This will be on regular rotation for me. Thanks for another great recipe Robyn!”

– Robin
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One-Pot Sausage and Pepper Pasta for the Win!

Okay, I’m not gonna lie, I love sausage and peppers, but I don’t always want to deal with separate pans, boiling pasta, and pulling it all together at the end (that’s why I like making my easy crockpot sausage & peppers too!). My take this time keeps the classic Italian sausage + sweet pepper combo, but everything happens in one pot so the flavors build together and clean-up couldn’t be easier!

But you don’t end up sacrificing flavor, as the end result is familiar, cozy, and exactly what I want on a busy weeknight night. I love that the pasta cooks right in the tomato sauce and broth, which not only keeps things super easy, but also adds a ton of flavor to the pasta itself. It soaks up all that sausagey, peppery flavor and turns the sauce rich without needing cream or a long simmer.

A little cream cheese at the end pulls everything together and gives it that silky, slightly creamy finish without making it heavy. It’s truly the kind of dinner I make year-round when I want something solid and comforting, with straightforward ingredients but still completely delish. And if you love easy pasta dinners, my ground turkey pasta is another great weeknight option. Now that’s what I call a dinner win!

A top-down view of penne pasta, ground meat, tomato sauce, sliced red peppers, sliced onions, minced garlic, spices, oil, and broth in separate bowls on a white surface.
Use mild or spicy sausage in this creamy-without-the-cream pasta dinner. Italian pork sausage is classic, but Italian chicken sausage works well, too.

Welcome to My Kitchen, Let’s Make Italian Sausage Pasta

Jump to Recipe Instructions
Raw ground meat loaf placed in a large beige pot with a thin layer of olive oil on the bottom, ready for cooking.
Add the sausage and oil in a big pot.
Ground meat browning in a large light-colored pot on a stovetop.
Break apart as it browns.
Sliced red bell peppers and onions on top of cooked ground meat in a large pot.
Throw in the onion & pepper.
A large pot containing cooked ground meat, sliced onions, and red bell peppers on a light surface.
Cook until those veggies have softened.
A pot containing cooked ground meat, sliced red bell peppers, onions, and seasonings.
Add garlic, Italian seasoning, salt & pepper.
Large pot containing penne pasta, red bell peppers, ground meat, tomato sauce, and broth.
Stir in pasta, tomato sauce, broth & salt.
A pot filled with cooked penne pasta, ground meat, red bell pepper strips, and a tomato-based sauce.
Simmer until the pasta is cooked to your liking.
A pot filled with cooked penne pasta, ground meat, sliced tomatoes, and creamy sauce, with a wooden spoon resting inside.
Add cream cheese and give it a good final stir.

Testing Notes From My Kitchen to Yours

  • Letting the sausage brown properly before adding anything else makes a big difference here. That’s where all the flavor starts, and rushing it makes the whole dish feel flat!
  • I’ve made this with water instead of broth in a pinch, and while it works, broth gives the sauce way more depth. If you have it, use it!
  • I always stir in the cream cheese off the heat. It melts smoother, stays creamy, and keeps the sauce from feeling greasy or overworked.
A bowl of penne pasta with ground meat, bell peppers, and shredded cheese, garnished with chopped parsley.
A pot of cooked penne pasta with a tomato-based sauce, ground meat, herbs, and grated cheese, with a wooden spoon resting inside.
5 stars (3 ratings)

Creamy Sausage and Pepper Pasta (One-Pot)

Developed and tested by A woman with long blonde hair, smiling, holds and pours a bottle of oil in a modern kitchen setting.Robyn Conley Downs
Servings: 5 servings
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Savory Italian sausage, sweet peppers, and a creamy tomato sauce all come together in my one-pot sausage pasta, and yes, it’s as good as it sounds! The pasta cooks right in the sauce, soaking up flavor and turning silky without any extra steps. Comforting, simple, and very much a repeat dinner.
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Ingredients

  • 2 teaspoons olive oil
  • 1 pound ground Italian sausage (mild or spicy)
  • 1 large yellow onion, thinly sliced into half-moons
  • 1 large red bell pepper, sliced into thin strips
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • ½ teaspoon kosher salt, divided
  • ¼ teaspoon freshly ground black pepper
  • 8 ounces short pasta, such as penne, fusilli, or rigatoni
  • 1 (15-ounce) can tomato sauce
  • 3 cups low-sodium chicken broth
  • 4 tablespoons cream cheese

Equipment

Instructions 

  • Cook the Sausage and Veggies: Heat olive oil in a large pot or Dutch oven over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned and mostly cooked through, about 5-6 minutes.
  • Add the onion and bell peppers and continue to cook until softened, about 3-4 minutes. Stir in garlic, Italian seasoning, ¼ teaspoon of the salt, and black pepper to taste.
  • Add Pasta and Liquids: Stir in the dry pasta, tomato sauce, broth, and ¼ teaspoon of salt. Bring to a boil, then reduce to a low, steady simmer.
  • Cook uncovered, stirring frequently to avoid sticking, until the pasta is tender and the sauce has thickened slightly, 14-19 minutes. Add a splash more stock if the pan starts to dry out before the pasta is fully cooked.
  • Finish: Stir in the cream cheese until well combined. Taste and adjust seasoning as needed.

Notes

  • Sausage: I’ve tried both mild and spicy Italian sausage here, and honestly, both work. Mild keeps it classic and kid-friendly; spicy gives the sauce a little edge without needing extra heat. Both chicken and pork Italian sausage work well, just be sure to look for bulk ground sausage. Or, if it’s in a casing, squeeze it out of the casing first and then brown according to the recipe.
  • Pasta: I also tested this with a few different short pastas, and sturdier shapes like penne or rigatoni hold up best. Thinner pasta goes soft before the sauce finishes thickening.
  • Creamy: Want it creamier? Add more cream cheese or a splash of heavy cream works, too!
  • Gluten-Free: I’ve found brown rice pasta works best for one-pot meals like this, rather than chickpea, corn, etc. If you give it a try, let us know in the comments which brand you like best!
Course: dinner
Cuisine: American

Nutrition Information:

Serving: 1 (of 5), Calories: 598kcal, Carbohydrates: 46g, Protein: 24g, Fat: 36g, Saturated Fat: 13g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 16g, Cholesterol: 81mg, Sodium: 883mg, Potassium: 814mg, Fiber: 4g, Sugar: 7g, Vitamin A: 1277IU, Vitamin C: 40mg, Calcium: 71mg, Iron: 3mg
Nutrition disclaimer
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