Made in Dana’s kitchen, where a good skillet meal, simple ingredients, and a little Parmesan can go a long way.
Italian Sausage Pasta Skillet: Simple, Tasty, and Affordable
I’ve made this Italian Sausage Pasta Skillet more times than I can count, and every time I make it, I find myself standing over that skillet going, “Umm… and ahhh.” 😂 That’s really the reason I keep making it. It’s just that good.
The Italian sausage brings so much flavor to the dish, and with tomatoes, peppers, garlic, pasta, and Parmesan, you end up with a satisfying meal without needing a long list of ingredients. And then there’s the best part: it’s ready in about 30 minutes. That’s a pretty good bonus when you want something that tastes like you put in a lot more work than you actually did.
For the Best Italian Sausage Pasta Skillet
This skillet is all about using simple ingredients that bring plenty of flavor without making dinner complicated.
Choose Italian Sausage You Love
The Italian sausage does a lot of the heavy lifting when it comes to flavor, so use one you really enjoy. Mild or spicy, either works. I’ve tried a bunch over the years (strictly for research, of course, lol), and they all have their own personality. Personally, I love a sausage with a good fennel kick. To me, that fennel flavor is what really says Italian sausage.
For the version in my video, I removed the casing and browned the sausage like ground meat because it’s quick and easy. When I have a little more time, I like to cook the links whole and slice them afterward. That gives you nice, big bites of sausage throughout the pasta.
You can also brown the sausage ahead of time and freeze it in portions for another meal. And if your sausage leaves a little flavorful fat in the skillet, don’t drain every drop. That bit of fat adds extra flavor to the pasta and sauce.
Pick Your Pasta
Use whatever short pasta you have on hand. I usually reach for penne or rigatoni, but rotini, shells, or another short shape will work too. For this recipe, I cook the pasta separately and add it to the skillet at the end. It gives me more control over the texture and keeps the pasta from getting softer than I like.
If you want to make it a true one-pot meal, you can cook the pasta right in the skillet with the sauce instead. You’ll need additional broth and a little more cooking time as the pasta absorbs the liquid. I’ve included that option in the recipe notes if you want to save a pot and a few dishes.
The Sauce and the Veggies
For this skillet, I like using fire-roasted tomatoes because they bring a little more depth to the sauce. Regular diced tomatoes work just fine too, so use what you have. Just keep the juice from the can. It helps build the sauce without making it too thick.
I also add 2 tablespoons of tomato paste. It gives the sauce more tomato flavor and helps it cling to the pasta. For the veggies, red bell peppers are my go-to because they’re mild with just a touch of sweetness, but any color will work. If you like your peppers really soft, let them cook a little longer. I like mine with a little bite, so I don’t cook them to death.
And when it comes to the garlic, I prefer it chopped instead of minced. I like getting little bits of garlic throughout the skillet. One thing to know about this recipe is that it’s not meant to be swimming in sauce. There’s just enough to coat the pasta and bring the sausage, tomatoes, peppers, and Parmesan together.
Dana's Note: I’ve tried quite a few Italian sausages over the years, and I definitely have my favorites. Since everybody has their own idea of what makes a good sausage, my family and I decided to put a few to the test.
Want to see which ones made the cut? Check out the video below as we taste and compare a few different Italian sausages, including a vegan option.
Tips, Variations & Make-Ahead Ideas
These are a few of the ways I’ve made this skillet work depending on what I have in the kitchen and how much time I have.
- • Make it one-pot: If you want to save a dish, you can cook the pasta right in the skillet. Add 2½ cups of broth, stir in the uncooked pasta, cover, and cook until the pasta is tender. Keep an eye on it and give it a stir as it cooks so the pasta doesn't stick.
- • Prep the sausage ahead: I’ll sometimes brown the sausage ahead of time and freeze it in portions. It keeps well for a couple of months and gives you a head start when you're ready to make the skillet.
- • Need more fennel flavor? If your sausage doesn't have much fennel, you can add a small pinch of fennel seed. That's one of the flavors I look for when I'm choosing Italian sausage.
- • Change the sausage: Mild or spicy Italian sausage both work. I've also tried different varieties while testing this recipe, so don't feel like you have to use one particular brand or flavor.
- • Use the tomatoes you have: For this skillet, I like using fire-roasted tomatoes because they bring a little more depth to the sauce, but regular diced tomatoes are what I use in the recipe card and work just fine too. If you're using canned tomatoes, keep the juice.
- • Control the heat: Add red pepper flakes if you want some heat, or leave them out. If you're already using spicy Italian sausage, you may not need the extra kick.
- • Save the leftovers: Store leftovers in the refrigerator and reheat gently. If the pasta has absorbed some of the sauce overnight, a small splash of water or broth can help loosen it back up.
Italian Sausage Pasta Skillet
Ingredients
- 1 lb Italian sausage mild or spicy
- 8 oz pasta penne, rotini, or your choice
- 1 small onion diced
- 1 red bell pepper diced
- 3 cloves garlic chopped
- 1 can 14.5 oz diced tomatoes (with juice)
- 2 tbsp tomato paste
- ½ cup chicken broth or water
- ½ - 1 tsp sugar optional
- ½ tsp red pepper flakes optional, for heat
- 1 tsp dried Italian seasoning
- ½ cup grated Parmesan cheese
- Olive oil
- Salt and pepper
- Fresh basil or parsley for garnish optional
Instructions
- Boil pasta in salted water according to package directions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Brown sausage, breaking it into pieces. Drain excess fat if needed.
- Add diced onion and red bell pepper. Cook until softened. Stir in garlic and tomato paste and cook 2–3 minutes.
- Add diced tomatoes (with juice), chicken broth, sugar (if using), red pepper flakes, Italian seasoning, salt, and pepper. Simmer 5–7 minutes.
- Add cooked pasta to skillet. Toss and cook for 2–3 minutes more.
- Stir in Parmesan cheese. Taste and adjust seasoning. Garnish with basil or parsley if you like.
Notes
Why I Keep Coming Back to This Skillet
I’ve made this Italian Sausage Pasta Skillet more times than I can count, and it’s one of those recipes I keep coming back to because I know exactly what I’m going to get: a flavorful pasta dinner without a lot of fuss. The sausage does most of the heavy lifting, while the tomatoes, peppers, garlic, and Parmesan bring everything together.
I usually finish mine with freshly grated Parmesan, and when I want something extra on the side, some warm bread is always welcome. If you want something homemade to go with it, try my easy French bread recipe.
Want More Pasta Ideas?
If you enjoyed this Italian Sausage Pasta Skillet, keep the skillet going with a couple more easy pasta dinners. My American Goulash is loaded with tomato flavor, ground beef, and pasta, while my Ground Beef Stroganoff gives you tender beef and a creamy sauce for another easy, satisfying meal.
Hey good people, if you made this Italian Sausage Pasta Skillet, I would love to hear how it turned out for you!
Did you use mild or spicy Italian sausage? Did you stick with the peppers and Parmesan, or put your own spin on it? I love hearing how you make these recipes work in your own kitchen, and your comments can help other home cooks decide what to try too.
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