This 20-Minute Sausage Pasta Skillet is a weeknight dinner lifesaver! It’s a one-pan wonder that’s packed with flavor, thanks to the Italian sausage, colorful vegetables, and a simple yet delicious tomato sauce. I love how quickly it comes together, and the fact that there’s only one pan to clean at the end is a major bonus. This is the kind of meal that’s perfect for busy weeknights when you want something tasty and satisfying without spending hours in the kitchen.
Why You’ll Love This Sausage Pasta Skillet
- Ready in 20 Minutes: From start to finish, this dish is on the table in just 20 minutes.
- One-Pan Meal: Everything cooks in one skillet, which means minimal cleanup.
- Flavorful and Satisfying: Italian sausage, fresh vegetables, and a simple tomato sauce create a delicious and hearty meal.
- Easy to Customize: You can easily adapt this recipe to your liking by adding different vegetables or spices.
Ingredients for Sausage Pasta Skillet
Here’s what you’ll need to make this quick and easy pasta skillet. I’ve divided them up for clarity, but the full list with measurements is in the recipe card directly below.
Meat and Vegetables
- Italian sausage (Meat)
- Red bell pepper (Vegetable)
- Red onion (Vegetable)
- Garlic (Aromatic)
- Tomatoes (Vegetable)
Seasoning and Spices
- Salt (Seasoning)
- Fresh cracked pepper (Spice)
- Crushed chili pepper (Spice)
- Italian seasoning (Spice Blend)
- Fennel seeds (Spice)
Liquids and Sauce
- Oil (for cooking)
- Crushed tomato (Sauce)
- Vegetable or chicken broth (Liquid)
Pasta and Garnish
- Penne pasta (Pasta)
- Scallion (Garnish)
- Fresh chopped basil (Garnish)
- Parmesan Cheese
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Variations
I love this recipe as is, but here are a few variations you might want to try:
- Use Different Sausage: Try using spicy Italian sausage, chicken sausage, or even a plant-based sausage.
- Add More Vegetables: Toss in some zucchini, mushrooms, or spinach for added nutrients and flavor.
- Make it Creamy: Stir in a splash of heavy cream or a dollop of ricotta cheese at the end for a richer sauce.
- Spice it Up: Add more crushed chili pepper flakes or a dash of hot sauce for extra heat.
How to Make Sausage Pasta Skillet
Let me show you how easy it is to make this 20-Minute Sausage Pasta Skillet:
Cook the Pasta
- First, I cook the pasta according to the package directions until it’s al dente. Then, I drain it and set it aside.
Cook the Sausage
- While the pasta is cooking, I heat a bit of oil in a large skillet over medium heat. I add the sausages and cook them until they’re browned on all sides. I like to add 1/4 cup of water to prevent them from sticking to the pan.
- Once the sausages are almost cooked, I transfer them to a cutting board.
Sauté the Vegetables
- In the same skillet (I make sure to keep those flavorful brown bits!), I add 1 tablespoon of oil and sauté the onions with crushed fennel seeds, crushed chili pepper flakes, and Italian seasoning.
- Then, I add the garlic and crushed tomato and cook for a couple of minutes, stirring constantly.
- Next, I add the bell pepper and diced tomatoes and cook until the vegetables are crisp-tender.
- I stir in the broth and cook for another minute or so. I season to taste with salt and pepper.
Slice and Return Sausage
- I slice the cooked sausage into 1/4 or 1/2-inch pieces.
- Then I add the sliced sausage back to the skillet with the other ingredients.
- I cook for 5 to 10 minutes, or until the sausage is cooked through and the sauce has thickened.
Combine with Pasta
- I add the cooked pasta to the skillet and reheat for a couple of minutes, stirring gently to coat the pasta with the sauce.
Garnish and Serve
- Finally, I garnish the sausage pasta skillet with fresh basil, chopped scallions, and Parmesan cheese before serving.
Tips and Tricks
Here are a few tips I’ve learned to make this pasta skillet even better:
- Use a Large Skillet: You’ll need a large skillet to fit all the ingredients comfortably.
- Don’t Overcook the Pasta: Cook the pasta until it’s al dente, as it will continue to cook a bit in the sauce.
- Adjust Seasoning: Taste the sauce and adjust the salt, pepper, and other seasonings to your liking.
How to Serve
This Sausage Pasta Skillet is a complete meal on its own, but here are a few serving suggestions:
- Side Salad: A simple green salad or a Caesar salad would pair well with this dish.
- Garlic Bread: Serve with a side of warm, crusty garlic bread for dipping into the sauce.
- Red Wine: A glass of red wine, such as Chianti or Pinot Noir, would complement the flavors of the sausage and tomato sauce.
Make Ahead and Storage
You can store leftover pasta in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
FAQs
Here are some answers to frequently asked questions about this recipe:
- Can I use a different type of pasta?
- Absolutely! Any type of short pasta, like rotini, fusilli, or rigatoni, would work well in this recipe.
- Can I make this ahead of time?
- You can cook the sausage and vegetables ahead of time and store them separately. Then, combine everything with freshly cooked pasta just before serving.
- What if I don’t have fennel seeds?
- You can omit the fennel seeds, but they do add a nice flavor to the dish.
Enjoy this quick, easy, and flavorful 20-Minute Sausage Pasta Skillet! It’s sure to become a weeknight favorite.
Print
Sausage Pasta Skillet
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4-6 1x
- Category: Main Course, Pasta
- Cuisine: Italian-American
Description
This 20-Minute Sausage Pasta Skillet is a quick and flavorful weeknight meal that combines Italian sausage, penne pasta, and a medley of vegetables in a rich tomato sauce.
Ingredients
Scale
- 1 package Italian sausage (about 5 or 6 sausages total)
- 1 pound (450g) penne pasta
- 1 red bell pepper, sliced
- 1 small red onion, sliced
- 4 cloves garlic, minced
- Salt and freshly cracked black pepper, to taste
- 4 large ripe tomatoes, diced
- 2 tablespoons crushed tomatoes
- 1/2 cup (125ml) vegetable or chicken broth
- 1/2 teaspoon crushed red chili pepper flakes
- 1 teaspoon Italian seasoning
- 2 teaspoons fennel seeds, crushed
- 1 scallion, sliced (for garnish)
- Fresh chopped basil, for garnish
- Parmesan cheese, for serving (optional)
Instructions
- Cook the Pasta: Cook the penne pasta according to package directions until al dente. Drain and set aside.
- Brown the Sausage: Heat a bit of oil in a large skillet over medium heat. Add the sausages and cook until browned on all sides. You can add 1/4 cup (60ml) of water to prevent them from sticking and burning. When the sausages are almost cooked, transfer them to a cutting board.
- Sauté the Vegetables: In the same skillet (remove any remaining water but keep the browned bits), add 1 tablespoon of oil and sauté the onions with the crushed fennel seeds, crushed red chili pepper flakes, and Italian seasoning. Add the garlic and crushed tomatoes. Continue to sauté for a couple of minutes, stirring constantly. Then, add the bell pepper and diced tomatoes and cook until the vegetables are crisp-tender. Stir in the broth and cook for another minute or so. Season to taste with salt and pepper.
- Combine and Finish: Slice the cooked sausage into 1/4 or 1/2-inch pieces and add them back to the skillet with the other ingredients. Cook for 5-10 minutes, or until the sausage is cooked through and the sauce has thickened slightly.
- Add Pasta and Serve: Add the cooked pasta to the skillet and reheat for a couple of minutes, stirring gently to coat the pasta with the sauce. Garnish with fresh basil, chopped scallions, and Parmesan cheese, if desired. Serve immediately.
Notes
- Sausage Type: You can use sweet, mild, or hot Italian sausage, depending on your preference.
- Vegetable Options: Feel free to add other vegetables to this skillet, such as zucchini, mushrooms, or spinach.
- Spice Level: Adjust the amount of red chili pepper flakes to your liking.
- Serving Suggestions: This pasta skillet is delicious on its own or with a side salad and crusty bread.