Three servings of tomato pappardelle pasta with a glass of red wine beside them

Tomato Pappardelle Pasta with Italian Sausage and Peppers

  • Author: Krista
  • prep_time Prep Time: 5 minutes
  • cook_time Cook Time: 30 minutes
  • total_time Total Time: 35 minutes
  • yield Yield: 7
  • category Category: Dinner
  • method Method: Stove
  • cuisine Cuisine: Italian


Tomato Pappardelle Pasta is classic Italian comfort food! It’s a quick and easy weeknight dinner full of hearty sausage, sweet bell peppers, spicy roasted tomatoes and more.



  • 1 lb. Pappardelle Pasta
  • 1 tablespoon olive oil
  • 5 italian sausages
  • 1 red onion, sliced
  • 2 garlic cloves
  • 1012 mini sweet bell peppers, sliced
  • 28 oz. Muir Glen crushed fire roasted tomatoes
  • salt & pepper to season
  • sliced basil for garnish


  1. Heat a large skillet to medium high heat.
  2. Add in olive oil and Italian sausage, cook for 3-4 minutes on all four sides of the Italian sausage. You will want it to be browned on all sides. Remove from the pan and let cool.
  3. Into the same pan, immediately add in red onions. Stir and sauté for 4-5 minutes until slightly caramelized.
  4. Add in garlic and mini bell peppers, sauté for 2-3 minutes. Season with salt and pepper.
  5. Add in crushed tomatoes, stir and let simmer for 8-10 minutes.
  6. In the meantime bring a large pot of water to a boil. Add in pappardelle pasta and cook until al dente, about 11-13 minutes.
  7. Drain pasta and place in large bowl.
  8. Slice Italian sausage and place in pepper tomato sauce, toss and then place over pappardelle pasta.
  9. Gently toss the sauce and pasta together so everything is coated.
  10. Garnish with fresh basil or shaved parmesan cheese.
  11. Serve!


  • Makes 6-8 servings.
  • To Store & Reheat: Once cooled, store leftovers in an airtight container in the fridge for up to 4 days. Reheat over low heat until warmed through, adding a splash of water to re-hydrate the dish. Individual portions can be warmed up in the microwave.
  • To Freeze: Once cooled, store leftover pasta in the freezer for up to 3 months. Keep it in a resealable freezer bag with all of the air removed. Thaw in the fridge before reheating.


  • Serving Size: 1 - 1 1/2 cups
  • Calories: 362
  • Sugar: 6 g
  • Sodium: 172 mg
  • Fat: 2 g
  • Carbohydrates: 31 g
  • Fiber: 4 g
  • Protein: 6 g
  • Cholesterol: 15 mg

Keywords: pappardelle, italian sausage pasta, sausage and peppers pasta