Easy & Flavorful Italian Sausage Penne with Peas: Your Go-To Weeknight Pasta
This hearty Italian sausage penne and peas recipe is a weeknight wonder, packed with vibrant flavors from fresh garlic, sweet sun-dried tomatoes, savory Italian sausage, aromatic fennel seed, and a hint of spice from red pepper flakes. All these delicious ingredients are gently tossed with tender penne and sweet green peas in a light, olive oil-based sauce, making for a satisfying meal that doesn’t feel heavy. It’s a perfect blend of comfort and freshness, ideal for those busy evenings when you crave a homemade dinner without the fuss.
Why This Simple Pasta Recipe Is a Winner
Our sausage penne and peas recipe stands out because it delivers abundant flavor without relying on a heavy, creamy, or overly rich sauce. Unlike many pasta dishes that use canned tomatoes or thick tomato paste, this recipe ingeniously uses sun-dried tomatoes and red pepper flakes to build a deeply savory and slightly spicy base. This approach keeps the dish lighter and allows the individual ingredients to truly shine, creating a more sophisticated yet utterly approachable taste.
I absolutely adore this dish for its incredible simplicity and the minimal time it takes to prepare. It’s a fantastic option for busy weeknights, coming together in just about 35 minutes total on the stovetop. This makes it a perfect solution when you need a quick, nourishing meal for the family. Plus, it reheats beautifully, making it an excellent candidate for meal prep or a delicious lunch the next day. The balance of savory sausage, sweet peas, and tangy sun-dried tomatoes, all coated in a vibrant, garlicky olive oil sauce, creates a harmonious dish that everyone will love.
Essential Ingredients for Sausage Penne and Peas
To whip up this delightful sausage penne and peas, you’ll need a selection of fresh and pantry staples that combine to create its signature flavor. For precise measurements, ingredient quantities, and detailed instructions, please refer to the printable recipe card available at the very end of this blog post. Gathering all your ingredients before you begin cooking, also known as “mise en place,” will ensure a smooth and enjoyable cooking experience.
Ingredient Spotlight & Smart Substitutions
Let’s dive deeper into the key components of this sausage penne and peas dish and explore how you can customize it to your taste or dietary needs. Understanding each ingredient’s role will help you achieve the best flavor and texture every time you cook.
SAUSAGE: For this recipe, I’ve chosen sweet Italian sausage links, which offer a rich, savory flavor with a touch of sweetness that beautifully complements the other ingredients. However, the beauty of this dish is its flexibility! You can easily swap sweet sausage for mild Italian sausage if you prefer a less pronounced sweetness, or opt for hot Italian sausage links if you desire an extra kick of spice. Remember, this recipe already incorporates red pepper flakes, so if you go with hot sausage, you might want to adjust the flakes accordingly. If links aren’t available or you prefer a different texture, ground Italian sausage works wonderfully too, similar to how we prepare our penne with tomato sage sausage sauce. For a lighter alternative, chicken or turkey Italian sausage can be used, and vegetarian or plant-based Italian sausages are excellent options for those avoiding meat, just ensure they are browned thoroughly for flavor.
PASTA: Penne pasta is my go-to for this recipe, thanks to its tubular shape and ridged surface that perfectly captures the light sauce and small pieces of sausage and peas. However, don’t feel limited! This dish is incredibly versatile, and almost any medium-sized pasta shape will work just as deliciously. I’ve successfully made this with bowtie (farfalle), mostaccioli, rigatoni, ziti, and rotini noodles in the past, and they all yield fantastic results. Even spaghetti or linguine can be a great choice if you prefer a longer strand pasta. For those following a gluten-free diet, simply use your favorite gluten-free penne or other pasta shape, ensuring it’s cooked according to package directions to achieve that ideal al dente texture.
ADDITIONS & FLAVOR BOOSTERS: The sun-dried tomatoes and red pepper flakes are crucial for injecting rich flavor and a subtle warmth into this pasta. Sun-dried tomatoes, especially those packed in oil, bring a concentrated, sweet-tart, umami punch that fresh tomatoes simply cannot replicate in this application. If you only have dry-packed sun-dried tomatoes, rehydrate them in warm water for about 15-20 minutes before chopping. For those who love heat, using spicy sun-dried tomatoes or increasing the amount of red pepper flakes can amp up the fire. Freshly minced garlic and sliced green onions provide essential aromatics, creating a fragrant base for the sauce. Don’t skip the fennel seed; its distinctive anise-like flavor is a classic pairing with Italian sausage and adds an authentic depth to the dish. Dried basil contributes an earthy, herbaceous note, and good quality olive oil forms the foundation of our light yet flavorful sauce. Finally, frozen peas are a convenient and vibrant addition, bringing a touch of sweetness and beautiful color to the final plate.
BROTH: Chicken broth adds a layer of savory depth to the sauce that water alone cannot. Opt for low-sodium chicken broth if you are conscious of salt intake, and adjust seasoning later. For a vegetarian version, simply substitute with vegetable broth.
PASTA WATER: Don’t forget to reserve some of the starchy pasta cooking water before draining! This liquid is a chef’s secret weapon, invaluable for emulsifying the sauce and helping it cling beautifully to the pasta. It adds moisture and helps bind all the flavors together, preventing the dish from becoming dry.
Crafting Your Delicious Sausage Penne & Peas: Step-by-Step
Creating this flavorful Italian sausage penne and peas dish is a straightforward and rewarding process. The steps are designed to be simple and efficient, ensuring you get a delicious meal on the table in no time. Below, you’ll find step-by-step photos and clear instructions to guide you through each stage of the cooking process. These visuals are here to help you confidently visualize how to make this recipe perfectly. For a comprehensive, printable version of this recipe, complete with exact measurements and detailed instructions, you can jump to the recipe card at the bottom of this post.
- Brown both sides of the Italian sausage links in a large, deep-sided skillet until nicely caramelized. This step builds a foundational flavor for the entire dish.
- Once browned, add enough water to the skillet to come halfway up the sides of the sausage links. Bring it to a steady low boil and cook for approximately 20 minutes, turning the sausages once halfway through to ensure even cooking and juiciness.
- Remove the cooked sausage from the skillet and transfer them to a cutting board or plate. Set them aside to rest for a few minutes before slicing. This allows the juices to redistribute, keeping the sausage tender.
- While the sausage is cooking and resting, bring a large pot of salted water to a rolling boil and add your penne pasta. Cook according to package directions until al dente.
TIP – Once the pasta is finished cooking, drain it, but crucially, reserve at least 1 cup of the starchy pasta water. This will be used later to create a perfectly emulsified sauce.
- In a separate bowl, pour the frozen peas and cover them with hot water. Let them sit for a few minutes to thaw and warm through slightly. This helps them cook quickly and maintain their vibrant color and texture when added to the dish.
- Using the same skillet (after briefly wiping out any excess grease, if necessary), heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sliced green onions and sauté them gently until they are tender and fragrant, about 2-3 minutes. Be careful not to burn the garlic.
- Stir in the red pepper flakes and chopped sun-dried tomatoes. Continue to sauté for a few more minutes, allowing their flavors to meld and deepen with the aromatics.
- Pour in the remaining herbs (dried basil, fennel seed) and the chicken broth. Bring the mixture to a gentle simmer and let it cook for 3-4 minutes. This allows the flavors to infuse into the broth, creating a rich and aromatic sauce base.
- Slice the rested sausage links into bite-sized pieces and add them back into the skillet with the simmering sauce. Toss gently to ensure the sausage is well coated and warms through.
- Drain the peas from the hot water and add them directly to the sausage mixture in the pan.
- Continue to cook for a few more minutes, allowing the peas to heat through and all the flavors to mingle beautifully. Then, turn off the heat.
- Finally, add the cooked penne pasta to the skillet with the sausage and pea mixture. Toss everything together until the pasta is thoroughly coated with the delicious sauce. If the pasta appears a bit dry or could use more moisture, gradually add a little bit of the reserved pasta water until it reaches your desired consistency. Taste and season with freshly ground pepper and salt as needed to perfect the flavors.
Frequently Asked Questions & Expert Tips for Perfection
Storing your leftovers correctly will ensure they taste just as good the next day! Place any leftover sausage penne and peas in an air-tight container and keep it in the refrigerator. It will stay fresh and delicious for 3-4 days. When you’re ready to reheat, you have a couple of options: for a quick warm-up, use the microwave. To prevent the pasta from drying out, add a small splash of water or chicken broth before heating. Alternatively, you can gently rewarm the dish on the stovetop over medium-low heat with a dash of olive oil or a bit of broth, stirring occasionally until heated through. Pasta dishes like this typically freeze well too, if you want to store it for longer periods. Just thaw overnight in the fridge before reheating.
Absolutely! To adapt this recipe for a vegetarian diet, simply substitute the Italian sausage links with your favorite plant-based Italian sausage. Many excellent vegetarian sausage options are available today that can be browned and sliced just like their meat counterparts. Additionally, ensure you use vegetable broth instead of chicken broth to keep the dish entirely meat-free. The robust flavors from the sun-dried tomatoes, garlic, fennel, and red pepper flakes will ensure it remains incredibly satisfying.
This sausage penne and peas recipe is quite versatile when it comes to adding extra vegetables. Spinach or kale can be wilted into the sauce in the final minutes of cooking, adding a healthy boost. Sautéed mushrooms, diced bell peppers, or thinly sliced zucchini can be added along with the garlic and green onions to cook until tender before adding the broth. For a touch of vibrant color and a slightly different texture, consider adding roasted cherry tomatoes or finely chopped broccoli florets. Experiment to find your favorite combinations!
Achieving perfection in this dish is all about technique and a few key considerations:
- Don’t Skimp on Browning: Ensure your Italian sausage links are nicely browned on all sides before adding water. This creates a deeply flavorful crust (Maillard reaction) that will enhance the entire dish.
- Al Dente Pasta: Cook your pasta just until it’s al dente – meaning “to the tooth.” It should be firm but still have a slight bite. It will continue to cook slightly when combined with the hot sauce.
- Reserved Pasta Water is Gold: This cannot be stressed enough! The starchy water helps to emulsify the olive oil and broth, creating a silky, cohesive sauce that clings perfectly to the pasta. Add it gradually until you reach your desired consistency.
- Taste and Adjust: Always taste your sauce before combining it with the pasta, and again after everything is mixed. Adjust salt, pepper, and red pepper flakes as needed. A squeeze of fresh lemon juice at the end can also brighten up all the flavors.
- Don’t Overcook Peas: Peas cook very quickly. Adding them late in the process ensures they remain sweet and slightly firm, retaining their vibrant green color.
Delightful Serving Suggestions
Once your Italian sausage penne and peas is perfectly cooked and tossed, it’s ready to be served! For an extra layer of flavor and richness, generously garnish each serving with a hefty sprinkle of freshly shredded Parmesan or Pecorino Romano cheese. If you enjoy a bit more heat, a dash of extra red pepper flakes can be added right before serving. This dish is hearty enough to be a stand-alone meal, but it pairs beautifully with a simple, crisp green salad dressed with a light vinaigrette, or warm, crusty garlic bread to soak up every last bit of the delicious sauce. For a more complete meal, consider serving it alongside roasted asparagus or steamed green beans. Enjoy this comforting and flavorful pasta dish!
Explore More Delicious Pasta Recipes
If you loved this Italian sausage penne and peas recipe, you’re in for a treat! Pasta is a versatile and beloved staple, offering endless possibilities for quick weeknight dinners and elaborate Sunday suppers alike. We invite you to explore more of our favorite pasta creations to keep your meal rotation exciting and flavorful:
- Asparagus Pasta
- Sun Dried Tomato Pesto
- Simple Zucchini Tomato Pasta
- Penne with Tomato Sage Sausage Sauce
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Sausage Penne and Peas Pasta
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 5 sweet Italian sausage links about 1 pound (or mild/hot, ground Italian sausage)
- 1 pound penne pasta (or other medium pasta shape)
- 2 Tablespoons olive oil
- 3 cloves garlic minced
- ¼ cup chopped sun dried tomatoes (oil-packed or rehydrated)
- 2 green onions sliced
- 1 teaspoon red pepper flakes (adjust to taste)
- 1 Tablespoon dried basil (or 3 Tbsp fresh, chopped)
- 1 teaspoon fennel seed
- ½ cup chicken broth (or vegetable broth for vegetarian)
- 10 ounces frozen peas (thawed in hot water)
- freshly ground pepper and salt to taste
- 1 cup of reserved pasta cooking water as needed
Things You’ll Need
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Large deep sided skillet
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Stockpot or large saucepan
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Tongs
Before You Begin
- I opted for sweet Italian sausage links but you can easily substitute with mild or hot links instead. Keep in mind this dish already adds a touch of spice with the red pepper flakes. If preferred, you can also use ground Italian sausage.
- Penne is our pasta of choice, but any medium-sized pasta shape with ridges or tubes, such as rigatoni, ziti, bowtie, or rotini, will work beautifully here. Even spaghetti can be a great option!
- Remember to reserve at least 1 cup of pasta cooking water before draining the pasta. This starchy liquid is essential for creating a smooth and cohesive sauce.
- To ensure optimal flavor, use fresh garlic and quality olive oil.
Instructions
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Brown both sides of Italian sausage in a large deep sided skillet.
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Add enough water to come halfway up the sides of the links. Cook on a steady low boil for about 20 minutes, turning once during cooking.
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Remove the sausage and set aside to rest a few minutes.
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Meanwhile, put the pasta on to cook.
TIP – Once the pasta is finished cooking, drain it, but reserve some of the pasta water.
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Pour the frozen peas into a bowl and cover with hot water.
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In a skillet heat 2 tablespoons of olive oil. Sauté the minced garlic and green onions in oil until tender.
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Add red pepper flakes and sun-dried tomatoes, sauté for a few more minutes.
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Add the remaining herbs and the chicken broth. Simmer for 3-4 minutes.
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Slice the sausage links then add to the skillet. Toss to coat.
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Drain the peas and add to the sausage mixture in the pan.
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Cook for a few minutes to mingle flavors and until peas are heated through. Turn off the heat.
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Combine pasta and sausage mixture and toss to coat. If pasta needs some moisture, add a little bit of the reserved pasta water. Season with salt and pepper as needed.
Expert Tips & FAQs
- Optionally garnish generously with shredded or grated Parmesan or Pecorino Romano cheese and extra red pepper flakes for an added flavor kick.
- Store any leftovers in an air-tight container in the refrigerator for up to 3-4 days. When reheating, add a small splash of water or chicken broth to moisten the pasta, whether in the microwave or on the stovetop over medium-low heat.
- For a vegetarian version, substitute Italian sausage with plant-based sausage and use vegetable broth.
- Enhance the dish with additional vegetables like spinach, mushrooms, or bell peppers, adding them during the sautéing stage.
- Always taste and adjust seasonings, including salt, pepper, and red pepper flakes, before serving.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This recipe originally appeared here on April 10, 2009 and has since been updated with new photos, expanded content, and expert tips for an even better cooking experience.