This sausage pasta skillet is an easy 20-minute dinner made with Italian sausage, penne, tomatoes, red bell pepper, onion, and garlic. Fennel seeds, Italian seasoning, and a touch of chili give the tomato sauce plenty of flavor, while fresh basil and parmesan finish the pasta just before serving.
Looking for more inspiration? Explore all our easy pasta recipes for dinner.
Photo credit: © Eatwell101.com
Ingredients list for the sausage pasta skillet
- 1 package Italian sausage, 5 or 6 sausages total
- 1 lb (450g) penne pasta
- 1 red bell pepper, sliced
- 1 small red onion, sliced
- 4 cloves garlic, minced
- Salt and fresh cracked pepper to taste
- 4 large ripe tomatoes, diced
- 2 tablespoons crushed tomato
- 1/2 cup (125ml) vegetable or chicken broth
- 1/2 teaspoon crushed chili pepper
- 1 teaspoon Italian seasoning
- 2 teaspoons fennel seeds, crushed in a mortar
- 1 scallion, sliced, for garnish
- Fresh chopped basil, for garnish
Photo credit: © Eatwell101.com
Key Ingredients in the Sausage Pasta Recipe
- Italian sausage: We like spicy sausage, but if you’re not feeling adventurous, go for mild Italian sausage.
- Penne pasta: Its shape holds the tomato sauce well. Rigatoni or rotini are good alternatives.
- Crushed tomato: Makes a base for the sauce, you don’t need to use a whole can – just two tablespoons.
- Vegetable or chicken broth: We usually use low-sodium broth to control the amount of salt in the recipe.
- Fennel seeds: Crushed fennel seeds add a warm, slightly sweet flavor that pairs especially well with Italian sausage. Crush them with a mortar and pestle or briefly pulse them in a spice grinder.
- Scallions and fresh basil: For a refreshing touch that contrasts with the richness of the sauce.
Photo credit: © Eatwell101.com
Directions
1. Cook the penne in salted boiling water until al dente, according to package directions. Drain and set aside.
2. Heat a little olive oil in a large skillet over medium heat. Add the sausages and cook until browned on all sides. When almost cooked through, transfer them to a cutting board.
3. Add 1 tablespoon olive oil to the same skillet. Add the onion, crushed fennel seeds, red pepper flakes, and Italian seasoning and sauté until fragrant. Add the garlic and crushed tomato and cook for another minute. Stir in the bell pepper and diced tomatoes and cook until crisp-tender. Add the broth and simmer briefly, then season with salt and pepper.
4. Slice the sausage into 1/4- to 1/2-inch pieces and return it to the skillet. Cook until the sausage is completely cooked through and the sauce has thickened slightly.
5. Add the pasta and toss gently until coated with the sauce. Warm for another minute or two, then finish with fresh basil, scallions, and parmesan.
What readers planned alongside this recipe
Popular combinations from real meal plans.
Photo credit: © Eatwell101.com
Quick dinners for busy nights
Simple, fast and family-friendly meals you'll make again and again.
Tips for making sausage pasta
- Don’t skip the fennel seeds if you have them; they add a distinctive flavor that works especially well with Italian sausage.
- Penne, rigatoni, or rotini all work well because their shapes hold onto the sauce.
- Spicy or mild Italian sausage both work, and chicken or turkey sausage are easy alternatives.
- If you prefer a saucier pasta, add a little extra crushed tomato or reserved pasta water when combining the pasta with the sauce.
- You can also add vegetables such as zucchini or asparagus for a heartier skillet meal.
Photo credit: © Eatwell101.com
How and for how long to store the sausage pasta
Keep the sausage pasta leftovers in an airtight container in the refrigerator for up to 2 days. You can reheat the dish in the microwave or in a skillet, with a few tablespoons water to loosen the sauce.
What other readers say about this sausage pasta recipe
“Simple and so yummy!” – Sharon
“I made this on a Monday evening, a perfect weeknight meal, I only had access to pork sausages, tinned tomatoes, and I didn’t have fennel seeds or Parmesan cheese. It was very tasty, we loved it, it will be a regular go-to for me. I also topped with shredded cheddar cheese and garnished with parsley. I’m looking forward to making it again with different sausages” – New
“This was really easy and very good” – Mamie
“Loved this dish! Very easy, filling, and delicious. I added potatoes, asparagus, and zucchini. What I liked is that you could add or take away things and it still had an amazing taste! A must-try🥰” – Esperanza
“So tasty so easy” – Debbie
“Changed a bit due to what we had available. Really easy to prepare and clean up. A crowd-pleaser for sure. Also, I suggest adding a little cinnamon and nutmeg. Gave a little extra flavor to the sauce and pasta and made the perfect fall dish.” – Mary
Photo credit: © Eatwell101.com
More pasta recipes you might like
- 15-Minute Chicken Stir Fry Noodles
- Tomato Spinach Sausage Pasta
- Parmesan Spinach Mushroom Pasta Skillet
- Tomato Spinach Shrimp Pasta
Photo credit: © Eatwell101.com
Most Popular Recipes
Recipes Eatwell101 readers come back to again and again.
Sausage Pasta Skillet
This sausage pasta skillet combines Italian sausage, penne, tomatoes, bell pepper, garlic, and herbs for an easy, flavorful dinner ready in 20 minutes.
Ingredients
- 1 package Italian sausage, 5 or 6 sausages total
- 1 lb (450g) penne pasta
- 1 red bell pepper, sliced
- 1 small red onion, sliced
- 4 cloves garlic, minced
- Salt and fresh cracked pepper to taste
- 4 large ripe tomatoes, diced
- 2 tablespoons crushed tomato
- 1/2 cup (125ml) vegetable or chicken broth
- 1/2 teaspoon crushed chili pepper
- 1 teaspoon Italian seasoning
- 2 teaspoons fennel seeds, crushed in a mortar
- 1 scallion, sliced, for garnish
- Fresh chopped basil, for garnish
Instructions
- Cook the penne in salted boiling water until al dente, according to package directions. Drain and set aside.
- Heat a little olive oil in a large skillet over medium heat. Add the sausages and cook until browned on all sides. When almost cooked through, transfer them to a cutting board.
- Add 1 tablespoon olive oil to the same skillet. Add the onion, crushed fennel seeds, red pepper flakes, and Italian seasoning and sauté until fragrant. Add the garlic and crushed tomato and cook for another minute. Stir in the bell pepper and diced tomatoes and cook until crisp-tender. Add the broth and simmer briefly, then season with salt and pepper.
- Slice the sausage into 1/4- to 1/2-inch pieces and return it to the skillet. Cook until the sausage is completely cooked through and the sauce has thickened slightly.
- Add the pasta and toss gently until coated with the sauce. Warm for another minute or two, then finish with fresh basil, scallions, and parmesan.
Nutrition
Nutrition information for this recipe.
Reviews
See what readers thought — or share how it turned out for you.
How did it turn out?
Easy and delicious! My husband loves it….and he very picky about foods! He loves pasta dishes! Thank you for sharing your recipe!
I spend time perusing recipes, but never follow them. I ALWAYS tweak them because they are never quite right. That changed today! I read the ingredients and decided to make it as written. I am SO glad I did! This recipe is AMAZING! I made it exactly as written and then immediately sent it to my daughter.! It's quick and easy but tastes like it took much longer to cook. Thanks so much!
This was very tasty! Had some (unplanned) substitutions. My tomatoes went bad so I used 2 cans of diced Fire Roasted Tomatoes and Spicy Premio Sausage. We like saucy so I'll probably double it next time. I've already shared the recipe with friends!
Easily one of the most delicious and best recipes I’ve ever tried because it’s simply amazing. I was looking for something easy to make and to start my cooking skills and this dish was simple to follow and had inexpensive ingredients. I had never used fennel seeds before, but they added a different flavor to the dish which is why it was written in. Would 10/10 recommend and do again!
I made this tonight and it was delicious. Did not have fennel, tomatoes to crush, parsley, and was missing a few other items. I used smoked sausage links instead of ground sausage and oregano for parsley. I also saved 2 cups of the pasta water before draining. I used half a cup of that water with some bullion for the half cup of broth and some garlic and basil pasta sauce, about 3/4 of a can of Wal-Mart brand, in place of crushed/blended tomatoes. After adding pasta I used some of the remaining pasta water to thin out and/or add moisture to the sauce. Other then that, lol, I followed the recipe as close as possible. It came out amazing. This recipe is so versatile that you can substitute almost anything, including leftovers to tweek it to you and your families personal tastes without ruining the basic/core flavor profile. Will definitely use this recipe again. Thanks Eatwell.
