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Smoked Sausage and Pepper Pasta Skillet

Smoked sausage and pepper pasta skillet brings browned sausage, tender peppers, and penne together in a creamy tomato sauce. Cooked in a deep skillet and finished with Parmesan, it makes a hearty weeknight dinner.
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Prep Time 15 minutes
Cook Time 31 minutes
Total Time 46 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 860
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz dried penne
  • 4 qt water
  • 1 tbsp kosher salt
  • 1 tbsp olive oil
  • 1 lb smoked sausage fully cooked, sliced into 1/4-inch rounds
  • 2 bell peppers medium, thinly sliced
  • 1 yellow onion medium, thinly sliced
  • 3 cloves garlic minced
  • 1 can (14.5 oz) diced tomatoes undrained
  • 1 cup low-sodium chicken broth
  • 1 tsp Italian seasoning
  • 0.5 tsp paprika
  • 0.25 tsp black pepper
  • 0.5 cup heavy cream
  • 0.5 cup Parmesan cheese finely grated

Equipment

  • 1 6-quart pot
  • 1 12-inch deep skillet

Method
 

  1. Bring the water to a boil in a 6-quart pot.
  2. Add the salt and penne, then cook until al dente according to the package directions, usually 10–12 minutes.
  3. Drain the penne.
  4. Meanwhile, heat the olive oil in a 12-inch deep skillet over medium-high heat.
  5. Add the sausage and cook for 4–5 minutes, turning occasionally, until browned.
  6. Transfer the sausage to a plate.
  7. Add the bell peppers and onion to the skillet and cook for 5–7 minutes, stirring occasionally, until softened.
  8. Add the garlic and cook for 30 seconds, stirring constantly.
  9. Stir in the diced tomatoes, chicken broth, Italian seasoning, paprika, and black pepper.
  10. Bring the mixture to a simmer and cook for 5–7 minutes, stirring occasionally, until slightly thickened.
  11. Stir in the heavy cream.
  12. Return the sausage to the skillet and simmer for 2–3 minutes.
  13. Add the drained penne and Parmesan, then toss until evenly coated and heated through.

Notes

For the best texture, cook the penne just until al dente before tossing it with the sauce. Refrigerate leftovers for up to 3–4 days; freezing is not recommended because the cream sauce may separate. For a gluten-free option, use gluten-free penne.