This recipe is super easy and flexible; you can easily change up the vegetables or type of pasta to suit your taste. Feel free to use your imagination—that's what cooking is all about! This is one of my go-to recipes when I need a quick, satisfying meal, and it's always a crowd-pleaser. I developed it after attending a cooking class (and after spending way too much on pre-made pasta dishes) and have tweaked it over time. It was such a fun experience, and what started as a simple dish became a true reflection of my style.
It's the kind of dish that warms you up on a chilly evening, or serves as a vibrant, tasty meal on a summer day. Plus, the cleanup is a breeze! Seriously, one pan—minimal mess. The best part is that this recipe is incredibly versatile. You can swap out the sausage for chicken or even tofu, and the peppers can be replaced with your favorite vegetables. Get creative and have fun with it! It's your kitchen!
Required Equipments
- Large skillet
- Sheet pan
- Mixing bowls
- Wooden spoon
- Sharp knife
- Colander
Sheet-Pan-Roasted-Sausage-and-Peppers-Pasta
Sheet pan roasted sausage and peppers tossed with perfectly cooked pasta—this is one of those recipes that's both delicious and unbelievably easy to make. A true weeknight winner!
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 5 minutes
Cook Time: 20 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 400°F (200°C). This is crucial for perfectly roasted veggies and sausage. Don't skip this step!
- Slice the bell peppers into 1-inch pieces. I like to use a mix of colors for a pretty presentation, but any color works. Red, yellow, and orange are my faves!
- Remove the sausage from its casings, if necessary. Some sausages are already pre-sliced. If not, slice it into roughly 1-inch pieces. We're going for even cooking here folks!
- Toss the sausage and peppers in olive oil (about 2 tablespoons), salt, and pepper. A generous pinch of each is my go-to.
- Spread the sausage and peppers in a single layer on a large baking sheet. Make sure they aren't overcrowded – this ensures even roasting and browning. No one likes burnt sausage.
- Roast for 20-25 minutes, or until the sausage is cooked through and the peppers are tender and slightly charred. I usually flip them halfway through for even cooking. Keep an eye on it though, ovens can be temperamental!
- While the sausage and peppers are roasting, cook your pasta according to package directions. I usually use penne or rigatoni, but any short pasta works great!
- Once the pasta is cooked, drain it in a colander. Don't forget to reserve about 1/2 cup of the pasta water before draining. This is key for creamy pasta!
- Add the roasted sausage and peppers to the cooked pasta. Toss everything together. If you want a creamier sauce, add a splash of pasta water, a dollop of cream cheese or a tablespoon of butter. Stir well to combine.
- Serve immediately and enjoy! I like to add some fresh parsley or parmesan cheese for extra flavor and pizzazz!
📝 Notes
- For a creamier sauce, add a splash of pasta water or a dollop of cream cheese after tossing with the pasta.
- Feel free to add other vegetables like onions, zucchini, or mushrooms.
🍎 Nutrition
Calories: 400 kcal
Protein: 20 g
Fat: 18 g
Carbohydrates: 45 g
Fiber: 3 g
Calcium: 50 mg
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