This 20-Minute Sausage Pasta Skillet recipe is an absolute lifesaver on busy weeknights! It’s quick, easy, packed with incredible flavors, and comes together mostly in one pan. Imagine savory Italian sausage, colorful bell peppers, onions, garlic, and tender pasta all coated in a light, delicious tomato-based sauce seasoned with Italian herbs and crushed fennel seeds. I love making this Sausage Pasta Skillet because it delivers so much flavor with minimal effort and time – perfect for getting a satisfying dinner on the table fast, even on a lovely spring evening like tonight, April 21st!
Why You’ll Love This Sausage Pasta Skillet
- Super Quick: Claims to be a 20-minute marvel (though allow a little extra time for prep and boiling water!) – perfect for weeknights.
- Flavor Packed: Italian sausage, fennel seeds, garlic, peppers, and Italian seasoning create a delicious savory base.
- One-Skillet (Mostly!): Cooking the sauce and combining everything in one skillet makes cleanup easier (pasta cooks separately).
- Easy & Approachable: Uses simple ingredients and straightforward cooking techniques.
- Comforting & Satisfying: A hearty pasta dish that the whole family will enjoy.
Ingredients for 20-Minute Sausage Pasta Skillet
Here’s what you’ll need to make this quick and flavorful skillet pasta. The full list with measurements is in the recipe card below.
Main Components
- Italian sausage (package of 5-6 sausages) (Meat)
- Penne pasta (or other short pasta) (Pasta)
- Red bell pepper, sliced (Vegetable)
- Small red onion, sliced (Vegetable)
- Garlic cloves, minced (Aromatic)
- Large ripe tomatoes, diced (Vegetable)
- Crushed tomato (Canned Tomato Product)
- Vegetable or chicken broth (low-sodium) (Liquid)
- Olive Oil (Oil)
Seasoning & Garnish
- Italian seasoning (Spice Blend)
- Crushed chili pepper flakes (Spice)
- Fennel seeds, crushed (Spice)
- Salt (Seasoning)
- Fresh cracked black pepper (Spice)
- Scallion, sliced (for garnish) (Vegetable)
- Fresh chopped basil (for garnish) (Herb)
- Parmesan cheese (for garnish, optional) (Dairy) (Added based on instructions)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the classic Italian-inspired flavors of this Sausage Pasta Skillet, but feel free to mix it up:
- Different Sausage: Use hot Italian sausage, turkey sausage, chicken sausage, or even plant-based sausage crumbles.
- Add More Veggies: Toss in some sliced mushrooms, zucchini, or spinach along with the bell peppers.
- Make it Creamy: Stir in a splash of heavy cream or a dollop of cream cheese at the end.
- Different Pasta: Use rotini, rigatoni, bow ties, or linguine instead of penne.
- Add Wine: Deglaze the pan with a splash of dry red or white wine after sautéing the garlic and spices.
How to Make 20-Minute Sausage Pasta Skillet
Let me show you how easy it is to make this quick Sausage Pasta Skillet:
Cook Pasta and Sausage
- First, I cook the penne pasta according to the package directions until it’s al dente (tender but still firm to the bite). I drain it well and set it aside.
- While the pasta cooks, I heat a bit of olive oil in a large skillet over medium heat.
- I add the Italian sausages and cook until they are browned on all sides. Tip: Adding about ¼ cup of water to the pan can help cook the sausages through without letting them blacken or stick too much before they’re browned.
- When the sausages are almost cooked through, I transfer them to a cutting board to cool slightly.
Sauté Veggies and Build Sauce
- In the same skillet (I remove any remaining water but keep those flavorful brown bits!), I add 1 tablespoon of olive oil.
- I add the sliced onions along with the crushed fennel seeds, crushed chili pepper flakes, and Italian seasoning. I sauté for a few minutes until the onions start to soften.
- I add the minced garlic and the crushed tomato (tomato paste or puree works here too) and continue to sauté for a couple of minutes, stirring constantly, until the garlic is fragrant and the tomato darkens slightly.
- Next, I add the sliced bell pepper and the diced fresh tomatoes. I cook until the vegetables are crisp-tender.
- I stir in the chicken or vegetable broth and cook for another minute or so, scraping the bottom of the pan.
- I season the sauce to taste with salt and pepper.
Combine and Finish
- While the sauce simmers briefly, I slice the slightly cooled sausage into ¼ or ½-inch thick pieces.
- I add the sliced sausage back to the skillet with the sauce and vegetables.
- I let this cook together for 5 to 10 minutes, allowing the sausage to finish cooking through and the sauce to thicken slightly.
- Finally, I add the cooked and drained pasta to the skillet.
- I stir everything gently for a couple of minutes to coat the pasta with the sauce and reheat everything together.
Garnish and Serve
- Garnish with basil, scallion, and Parmesan.
- Serve!
Tips and Tricks for the BEST Skillet Pasta
Here are my secrets for making this Sausage Pasta Skillet truly exceptional:
- Brown the Sausage Well: Getting a good brown sear on the sausage adds significant flavor.
- Toast the Spices: Briefly sautéing the dried herbs and spices with the onions helps bloom their flavor.
- Crush Fennel Seeds: Using freshly crushed fennel seeds provides a much more intense and aromatic flavor than pre-ground. A mortar and pestle or spice grinder works great.
- Don’t Overcook Pasta: Cook the pasta al dente as it will cook slightly more when combined with the hot sauce.
- Scrape the Pan: Those browned bits (fond) left from cooking the sausage and veggies are flavor gold – make sure to scrape them up when adding the broth!
How to Serve
This 20-Minute Sausage Pasta Skillet is a fantastic one-pan meal! Serve it hot, straight from the skillet, garnished with:
- Fresh chopped basil
- Sliced scallions
- Freshly grated Parmesan cheese
It’s also great served alongside:
- Garlic bread
- A simple green salad
Make Ahead and Storage
- Storage: Store leftover pasta skillet in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently in a skillet over medium-low heat or in the microwave. Add a splash of broth or water if the pasta seems dry.
FAQs about 20-Minute Sausage Pasta Skillet
- Can I use different types of sausage?
- Yes! Hot Italian sausage, sweet Italian sausage, turkey sausage, or chicken sausage would all work well. Adjust seasonings (like chili flakes) based on the sausage’s spice level.
- Can I make this vegetarian?
- Absolutely! Substitute the Italian sausage with plant-based sausage crumbles or add extra vegetables like mushrooms and zucchini. Use vegetable broth.
- Can I use canned diced tomatoes instead of fresh?
- Yes, a 14.5-ounce can of diced tomatoes (undrained) can be substituted for the fresh diced tomatoes.
Enjoy this incredibly quick, easy, and flavorful 20-Minute Sausage Pasta Skillet! It’s a perfect weeknight dinner solution.
Print
20-Minute Sausage Pasta Skillet
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4-6 1x
- Category: Main Course, Pasta
- Cuisine: Italian-American
Description
This sausage pasta recipe is quick, easy, and full of incredible flavors. Italian sausage, peppers, onions, and penne pasta come together in a savory tomato-based sauce, mostly in one skillet.
Ingredients
Scale
- 1 package (about 1 pound) Italian sausage links (5 or 6 sausages total, hot, mild, or sweet)
- 1 pound (450g) penne pasta
- 1 tablespoon olive oil (plus more if needed)
- 1 small red onion, sliced
- 1 red bell pepper, sliced
- 4 cloves garlic, minced
- 2 teaspoons fennel seeds, crushed (see notes)
- 1/2 teaspoon crushed red chili pepper flakes (adjust to taste)
- 1 teaspoon Italian seasoning
- 2 tablespoons crushed tomatoes (or tomato paste)
- 4 large ripe tomatoes, diced
- 1/2 cup (125ml) low-sodium vegetable or chicken broth
- Salt, to taste
- Fresh cracked black pepper, to taste
Optional Garnishes:
- Fresh chopped basil
- 1 scallion (green onion), sliced
- Grated Parmesan cheese
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Cook the penne pasta according to package directions until al dente. Drain well and set aside.
- Cook Sausage: While pasta cooks, heat a bit of olive oil (about 1 tsp) in a large skillet over medium heat. Add the whole sausage links. Cook until browned on all sides. (Optional: Add 1/4 cup water to the pan while cooking sausages to help them cook through without burning the outside). When the sausages are almost cooked through, transfer them to a cutting board. Let cool slightly, then slice into 1/4 or 1/2-inch thick pieces.
- Sauté Vegetables & Aromatics: Add 1 tablespoon of olive oil to the same skillet (remove any remaining water from cooking sausage, but keep the browned bits). Add the sliced onions, crushed fennel seeds, crushed red chili pepper flakes, and Italian seasoning. Sauté over medium heat until onions begin to soften.
- Add Garlic & Tomatoes: Add the minced garlic and crushed tomatoes (or tomato paste). Sauté for a couple of minutes, stirring constantly, until garlic is fragrant. Add the sliced bell pepper and diced fresh tomatoes. Cook until the vegetables are crisp-tender.
- Simmer Sauce: Stir in the broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for another minute or so. Season with salt and pepper to taste.
- Combine: Add the sliced cooked sausage back to the skillet with the sauce. Cook for 5 to 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Add Pasta: Add the cooked and drained pasta to the skillet. Stir gently to coat the pasta with the sauce and reheat the pasta for a couple of minutes.
- Serve: Garnish the sausage pasta skillet with fresh chopped basil, sliced scallions, and grated Parmesan cheese, if desired. Serve immediately.
Notes
- Timing: While called a “20-Minute” recipe, total time including pasta cooking and sausage browning will likely be closer to 30-35 minutes.
- Sausage: Use your favorite Italian sausage links. Remove casings before slicing if preferred. Ground Italian sausage can also be substituted (brown and crumble it in step 2).
- Fennel Seeds: Crushing the fennel seeds (using a mortar and pestle or the side of a knife) releases their flavor.
- Spice Level: Adjust the amount of crushed red chili pepper flakes to your preference.
- Broth: Low-sodium broth is recommended.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently.