Pasta with Sausage, Tomatoes and Roasted Peppers

DinnerQuick and EasyItalian SausagePasta and Noodles

Pasta tossed with Italian sausage, roasted red bell peppers, olives, capers, fresh tomato and basil

Photography Credit: Elise Bauer

One of the great things about having a food blog is that it gives me an excellent excuse to ask people about what they like to cook. The discussion of food is a natural conversation starter, with old friends I haven’t seen for a while, or even with complete strangers.

“What are your favorite foods?” will always get a response, and from there, I can usually figure out if the person likes to cook as well. Then the next question is, “what’s your favorite recipe?”

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Take my friend Bruce. Bruce loves to cook, has for as long as I’ve known him, over 20 years. He even contributed this winner to the site last year—the green salsa chicken bake. When he was visiting the other day, our chatter naturally turned to recipes.

This is the one he shared with me that he makes with regularity: a bowl of pasta, simply tossed with Italian sausage, fresh chopped tomato, and basil.

Sometimes he swaps out the sausage for shrimp. He’ll use any long pasta, though prefers fettuccini. So good! And it comes together so quickly. Perfect for a midweek meal.

Pasta with Sausage, Tomatoes and Roasted Peppers Recipe

  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Yield: Serves 4-6

The beauty of this recipe is that you can easily play around with it. Don't have sausage? Use shrimp instead. Have lots of basil? Add more. Don't have capers? Just leave them out. Have Parmesan? Sprinkle some on at the end if you like.

Prep the ingredients while the pasta water is heating.


  • 1 tablespoon extra virgin olive oil
  • 3/4 pound Italian sausage, sweet or hot
  • 2-3 garlic cloves, minced
  • 1 cup roasted red bell peppers, chopped
  • 1 tablespoon capers
  • 1/2 cup pitted black olives, halved
  • 3-4 large fresh tomatoes, seeded and chopped
  • 1/4 cup chopped fresh basil
  • 1 pound linguine or other pasta


1 Heat a large pot of salted water (1 Tbsp salt per 2 quarts of water) to a boil.

2 Brown the sausage, add garlic, roasted red peppers, capers and olives: While the water is heating, prepare the sausage and peppers. Heat the olive oil in a large sauté pan on medium heat. Add the sausage, breaking it up into bits with your fingers as you add it to the pan or with a wooden spoon once it's in the pan.

When the sausage starts to brown, add the garlic and cook for another minute. Mix in the roasted red peppers, capers and olives. If the pasta water isn't boiling yet, remove the sauté pan from the heat.

3 Cook the pasta: Once the pasta water is boiling, add the pasta to the pot.

4 Add chopped tomatoes and basil to sausage mixture: When the pasta is almost done, increase the heat to high on the sauté pan and when the sausage mixture starts to sizzle, add the chopped tomatoes and basil. Toss to combine and lower the heat to medium-low.

5 Combine pasta and sausage mixture: Drain the pasta and put it in a large bowl. Add the sausage mix to the bowl and toss to combine.

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Linguine with Peppers and Roasted Cherry Tomatoes - from Andrea Meyers

Whole Wheat Pasta with Peppers and Sausage - from Kalyn's Kitchen

Pasta with Roasted Tomatoes, Artichokes and Shrimp - from The Perfect Pantry

Pasta with Italian Sausage, Tomatoes, Roasted Peppers, and Basil

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

18 Comments / Reviews

No ImagePasta with Sausage, Tomatoes and Roasted Peppers

Did you make it? Rate it!

  1. Lisa

    This is the perfect mid-week dinner option! I made this for my family last night, and made a separate version without the sausage for my daughter who is a vegetarian. Both were excellent and everything was ready in less than an hour. Thank you for the terrific recipe Elise!


  2. Judy

    We loved this recipe! Best new dish I’ve tried in a long time.

    Show Replies (1)
  3. Claire

    made this tonight and it was fantastic!!

    Show Replies (1)
  4. David

    I made this last night. It was delicious. I used mostly plum tomatoes from our garden, since that’s what we had. They were very meaty and not very juicy. I didn’t have any roasted peppers (or ones to roast) so I left them out, but added a finely chopped jalapeno for some kick. I used hot italian sausage which I took out of the casings and broke up into small, marble sized pieces. I didn’t use capers as neither of us like them. I added 1/2 tsp of salt to compensate for the lack of capers and about 1 tsp of fresh ground pepper when I put in the tomatoes and basil (also fresh from the garden) which I chiffonaded. While it was not “saucy”, which I usually prefer, this was amazingly delicious. It was like eating at Olive Garden or even a higher end Italian restaurant.

  5. Peter

    Made this as directed but with shrimp as suggested and thought it was terribly bland. There’s no “There” there! Maybe will try the sausage version someday.

    Hi Peter, I’m thinking that if you use shrimp you probably need to add some herbs or spices, or even chili flakes. Sausage has a lot of added seasonings. ~Elise

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