Sausage Pasta Skillet Recipe Ready in 30 Minutes
A quick and easy one-pan sausage pasta skillet packed with hearty Italian sausage, colorful bell peppers, tender cavatappi pasta, and melty cheese — perfect for a comforting weeknight dinner in under 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
- Category: Dinner
- Method: Skillet
- Cuisine: Italian-American
- Diet: Halal
Ingredients
Scale
- 12 oz cavatappi (or elbow pasta)
- 1 lb Italian sausage (mild or spicy, casings removed)
- 1 tbsp olive oil
- 1 red bell pepper, chopped
- 1 orange or yellow bell pepper, chopped
- ½ cup onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes (undrained)
- ½ tsp Italian seasoning
- Salt & pepper to taste
- 1 ½ cups shredded mozzarella or Italian blend cheese
- Fresh basil or parsley, for garnish
- Grated Parmesan, for topping
Instructions
- Boil pasta in salted water until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Cook sausage, breaking it into chunks, until browned and cooked through. Remove and set aside.
- In the same skillet, sauté onion and peppers for 3–4 minutes until slightly softened. Add garlic and cook another 1 minute.
- Add diced tomatoes and Italian seasoning. Simmer for 5 minutes. Stir sausage back into the skillet.
- Add drained pasta and toss everything together. Stir in shredded cheese until melty and delicious.
- Top with fresh basil or parsley and a generous sprinkle of Parmesan. Serve warm.
Notes
- Use spicy Italian sausage for extra heat.
- Swap cavatappi with penne or rotini if desired.
- Leftovers can be stored in the fridge for up to 3 days.
- For extra creaminess, stir in a splash of heavy cream.
Nutrition
- Serving Size: 1.5 cups
- Calories: 480
- Sugar: 6g
- Sodium: 780mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 60mg