Buffalo Chicken Pasta

This Buffalo Chicken Pasta recipe is the perfect combination of creamy, tangy, and spicy flavors. It’s a must-try for spicy food lovers.

The post Buffalo Chicken Pasta appeared first on Budget Bytes.

One thing I’ve learned over the years is that most dips can also double as an amazing pasta sauce, and this Buffalo Chicken Pasta is a great example. I took all of the creamy, tangy, spicy goodness of buffalo chicken dip and made it into a deliciously cheesy one-pot pasta. So gather around all of my spicy food friends, you’re going to want to make this easy, creamy, and addictive Buffalo Chicken Pasta ASAP!

Close up overhead view of a bowl full of buffalo chicken pasta with a fork.

Ingredients for Buffalo Chicken Pasta

This cheesy buffalo chicken pasta starts with all of the same ingredients as buffalo chicken dip, then we add a few more to make it a little saucier and give the dish just a touch more flavor and texture. Here’s what you’ll need to make buffalo chicken pasta:

  • Chicken Breast: We use one boneless, skinless chicken breast for this recipe and stretch it across four servings to keep things budget-friendly. You can use diced boneless, skinless chicken thighs for an even less expensive option. Or, you can add leftover chopped or shredded cooked rotisserie chicken to the pasta at the end. If using pre-cooked rotisserie chicken, just add the remaining spices to the sauce.
  • Seasoning: We seasoned the chicken breast with garlic powder, onion powder, cayenne pepper, and salt for extra flavor.
  • Butter: Butter balances the heat and acidity of the hot sauce and helps give this dish that classic buffalo sauce flavor.
  • Chicken Broth: In true one-pot pasta style, the pasta is cooked in chicken broth for maximum flavor.
  • Pasta: We used a classic penne pasta for this dish, but you could also use bowtie, rotini, or any short pasta shape.
  • Cheese: A combination of cream cheese and Monterey jack cheese keeps the sauce extra creamy and smooth without the need for a flour and butter roux.
  • Hot Sauce: Franks Red Hot Sauce is the classic sauce used for any “Buffalo” flavored dish, but any vinegar-based cayenne hot sauce will also be delicious.
  • Worcestershire sauce: Worcestershire adds just the right of umami and sweetness to the buffalo sauce, preventing it from having a flat flavor.
  • Petite Diced Tomatoes: To give this pasta more texture and flavor, we added a can of petite diced tomatoes.
  • Green Onion: We topped this pasta with sliced green onion for a little dose of savory freshness at the end.

What Else Can I Add?

If you have a little extra wiggle room in your budget, you can add even more goodies to this buffalo chicken pasta to make it ✨extra✨. Try topping the pasta with crumbled blue cheese, or stirring in some bacon crumbles. If you love a crunchy topping, try crushing some butter crackers or tortilla chips and sprinkling them on top of the pasta just before serving. And while it is totally unconventional, I think some small broccoli florets would be awesome in this, kind of like broccoli mac and cheese!

What to Serve with Buffalo Chicken Pasta

This buffalo chicken pasta is pretty rich, so you’re going to want something light and refreshing to serve on the side. You can opt for a super Simple Side Salad, a classic Caesar Salad, or maybe a simple Cucumber Tomato Salad. Or just go with the theme and serve up some carrot and celery sticks with blue cheese dressing for dipping!

Tips for Making One Pot Pasta

One-pot pasta can be tricky for some because the pasta is cooked in a much smaller amount of liquid than traditional pasta cooking methods. Here are a few tips to make sure your one-pot pasta cooks evenly and to the right texture:

  • Use heavy, thick-bottomed cookware to help the ingredients heat evenly.
  • Use a burner that is close in diameter to the bottom of your pot to ensure even heating.
  • The broth does not need to fully cover the pasta for it to cook, so resist the urge to add more water or broth in the beginning. Steam will help the pasta above the water line to cook, and the pasta will be stirred to ensure it all has contact with the liquid.
  • Make sure the liquid is simmering the whole time the pasta is cooking. If the heat is too low, or the liquid is only simmering in the center of the pot, the pasta will cook unevenly and get gummy.
  • Stir the pot occasionally to prevent sticking and help everything cook evenly.
  • Use your judgment. If the pasta looks close to being cooked through, but there is too much liquid left in the skillet, let it finish simmering with the lid off. If the liquid is gone but your pasta is still not tender, add a splash of more water or broth and continue to simmer until tender.
Overhead view of a pan full of buffalo chicken pasta with a striped napkin on the side.
Overhead view of a bowl full of buffalo chicken pasta.
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Buffalo Chicken Pasta

This Buffalo Chicken Pasta recipe is the perfect combination of creamy, tangy, and spicy flavors. It's a must-try for spicy food lovers.
Course Dinner
Cuisine American
Total Cost $8.13 recipe / $2.03 serving
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 545kcal

Ingredients

  • 1 boneless, skinless chicken breast (about ⅔ lb.) $3.33
  • 1/2 tsp garlic powder $0.05
  • 1/2 tsp onion powder $0.05
  • 1/2 tsp cayenne pepper $0.05
  • 1/4 tsp salt $0.02
  • 1 Tbsp cooking oil $0.04
  • 2 Tbsp butter $0.26
  • 8 oz. penne pasta $0.67
  • 1 15oz. can petite diced tomatoes $1.00
  • 1.5 cups chicken broth $0.28
  • 4 oz. cream cheese $1.10
  • 1/4 cup hot sauce $0.52
  • 1/2 tsp Worcestershire sauce $0.02
  • 1/2 cup shredded Monterey jack cheese $0.58
  • 2 green onions, sliced (optional) $0.16

Instructions

  • Cut the chicken into ½-¾ inch pieces. Combine the garlic powder, onion powder, cayenne pepper, and salt, then sprinkle it over the chicken pieces. Toss the chicken in the spices until everything is well coated.
  • Heat the cooking oil in a large deep skillet over medium-high heat until very hot. Once hot, add the chicken and allow tge chicken to brown on all sides. The chicken does not need to be cooked through at this point.
  • Add the uncooked pasta, canned diced tomatoes (with the liquid), and the chicken broth to the skillet with the chicken. Stir to dissolve all of the browned bits off the bottom of the skillet.
  • Place a lid on the pot and allow the broth to come up to a strong simmer. The broth will not fully cover the pasta, but that is okay. Once the broth is simmering, briefly stir the pasta, replace the lid, then turn the heat down to medium-low.
  • Allow the pasta to simmer in the broth for 10-12 minutes or until the pasta is tender and most of the liquid has been absorbed, stirring once or twice throughout, and always replacing the lid after stirring.
  • Once the pasta is tender and only a small amount of thickened liquid remains in the skillet, cut the cream cheese into chunks and add it to the past along with the butter, hot sauce, and Worcestershire sauce. Stir and cook over medium-low heat until the cream cheese has fully melted into the pasta.
  • Add the shredded Monterey jack cheese and stir until melted into the sauce. Top with sliced green onions, then serve hot.

See how we calculate recipe costs here.

Nutrition

Serving: 1.5cups | Calories: 545kcal | Carbohydrates: 46g | Protein: 30g | Fat: 26g | Sodium: 1193mg | Fiber: 2g

How to Make Buffalo Chicken Pasta – Step by Step Photos

diced chicken breast with seasoning being sprinkled on top.

Dice one boneless, skinless chicken breast (about ⅔ lb.) into small ½-¾ inch pieces. Combine ½ tsp garlic powder, 1/2 tsp onion powder, ½ tsp cayenne pepper, and ¼ tsp salt, then sprinkle it over the chicken. Toss the chicken until it is evenly coated in spices.

Browned chicken pieces in a skillet.

Heat 1 Tbsp of cooking oil in a large deep skillet over medium-high until very hot. Once hot, add the chicken and allow it to brown on all sides. The chicken does not need to cook through here, just let it brown on the outside.

Tomatoes, pasta, and broth added to the skillet.

Add 8 oz of uncooked pasta, one 15oz. can of petite diced tomatoes (with the liquid), and 1.5 cups of chicken broth to the skillet with the chicken.

Uncooked pasta in the skillet with the chicken and tomatoes.

Stir everything well, making sure to dissolve all the browned bits off the bottom of the skillet. The broth will not fully cover the pasta, but that’s okay. Do not add extra liquid at this point.

Cooked pasta in the skillet, a spatula pulling the pasta to the side to show the thickened sauce.

Place a lid on the pot and allow the broth to come up to a strong simmer. Once simmering, give the pasta a quick stir to loosen it from the bottom, replace the lid, then turn the heat down to medium-low. Let the pasta simmer over medium-low for 10-12 minutes, or until the pasta is tender and only a small amount of saucy liquid remains.

Cream cheese, hot sauce, butter, and Worcestershire added to the skillet.

Once the pasta is tender and most of the liquid is absorbed, it’s time to make the buffalo sauce. Add 4oz. of cream cheese (cut into chunks), 2 Tbsp butter, ¼ cup hot sauce, and ½ tsp Worcestershire sauce. Continue to stir and cook over medium-low until the cream cheese is fully melted into the sauce.

Shredded cheese added to the skillet.

Add ½ cup of shredded Monterey Jack cheese to the skillet and stir until it has melted into the sauce.

buffalo chicken pasta topped with sliced green onions.

Top the buffalo chicken pasta with sliced green onions and serve hot!

Overhead view of a bowl full of buffalo chicken pasta.

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Bruschetta Pasta

Bruschetta pasta is super light and fresh, featuring ripe tomatoes, aromatic basil, and a quick and easy balsamic vinaigrette.

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I live off of cold pasta salads this time of year, so this week I made this really simple and delicious Bruschetta Pasta, which is just a super fresh and summer pasta that is inspired by the flavors and ingredients in Bruschetta. This easy pasta salad makes a great side to go with dinner or you can grill up some garlic marinated chicken to serve on top and make it a meal!

Overhead view of a bowl full of Bruschetta Pasta with a fork in the center.

What’s in Bruschetta Pasta

This summery and fresh pasta, inspired by Bruschetta, features tomatoes marinated in a simple homemade balsamic vinaigrette, fresh basil, and tender pasta. That’s IT. It’s so simple, so fresh, and so very delicious! This is the perfect pasta to make if you have your own garden or have a friend who has a garden because fresh tomatoes and fresh basil are a must!

What Kind of Pasta to Use

I used penne pasta for this recipe because we had some on hand that needed to be used up, but I think any short-shaped pasta would be great here. Bowtie or campanelle would also be great. Longer pasta, like spaghetti would work in a pinch, but I suggest breaking it half to help the pieces of tomato mix into the pasta instead of having it all clump on the outside of the bowl.

What to Serve with Bruschetta Pasta

This easy pasta works great as a side dish to any grilled meat or fish, or you could add other ingredients to flesh out the pasta and make it a meal. Cubed mozzarella or fresh mozzarella pearls would be a natural fit for this pasta. Or you could make some garlic marinated chicken, slice it up, and serve it on top of the pasta. It would also be quite nice with seafood like garlic butter shrimp or Garlic Butter Baked Cod. And don’t forget a simple side salad to round out the meal!

Close up side view of a bowl full of bruschetta pasta.
Overhead view of bruschetta pasta in a bowl with a fork.
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Bruschetta Pasta

Bruschetta pasta is super light and fresh, featuring ripe tomatoes, aromatic basil, and a quick and easy balsamic vinaigrette.
Course Lunch, Side Dish
Cuisine American
Total Cost $5.30 recipe / $0.88 serving
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 1.5 cups each
Calories 334kcal

Ingredients

  • 1/3 cup olive oil $1.10
  • 3 Tbsp balsamic vinegar $0.45
  • 1/2 Tbsp Dijon mustard $0.09
  • 2 cloves garlic, minced $0.16
  • 1/2 tsp salt $0.03
  • 1/2 tsp freshly cracked pepper $0.03
  • 4 Roma tomatoes $1.80
  • 12 oz. penne pasta $0.94
  • 1/2 cup fresh basil, loosely packed $0.67

Instructions

  • Make the vinaigrette first. Add the olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper to a bowl, then whisk until smooth.
  • Finely dice the tomatoes. Add the tomatoes to a large bowl, then pour the dressing over top. Stir the combine the tomatoes and dressing, then set them aside to marinate.
  • Cook the penne pasta according to the package directions (boil 7-8 minutes, or until tender), then drain well in a colander. Allow the pasta to cool.
  • While the pasta is cooling, roughly chop the basil.
  • Give the tomatoes another stir, then add the drained and cooled pasta and chopped basil to the bowl. Stir until everything is evenly combined and coated in dressing. Taste the pasta and add more salt or pepper if needed. Serve immediately or refrigerate until ready to eat.

See how we calculate recipe costs here.

Nutrition

Serving: 1.5cups | Calories: 334kcal | Carbohydrates: 46g | Protein: 8g | Fat: 13g | Sodium: 215mg | Fiber: 2g

How to Make Bruschetta Pasta – Step by Step Photos

Balsamic vinaigrette ingredients in a bowl, not mixed.

Make the vinaigrette first, so the flavors have some time to blend. Combine ⅓ cup olive oil, 3 Tbsp balsamic vinegar, ½ Tbsp Dijon mustard, 2 minced cloves of garlic, ½ tsp salt, and ½ tsp freshly cracked pepper. Whisk the ingredients together until smooth, then set the dressing aside.

Diced tomatoes on a cutting board.

Finely dice four Roma tomatoes or two large tomatoes.

Dressing being poured over tomatoes.

Add the diced tomatoes to a large bowl, pour the vinaigrette over top, then stir them together. Let the tomatoes marinate while you cook 12 oz. pasta (according to the package directions). Drain the pasta well and allow it to cool.

Chopped basil on a cutting board.

While the pasta is cooling, chop about ½ cup (loosely packed, or ½ oz. weight) of fresh basil.

Pasta and basil added to the marinated tomatoes.

When the pasta is drained and mostly cool, give the tomatoes another stir, then add the pasta and basil to the bowl.

Finished bruschetta pasta in the bowl.

Stir everything together until evenly combined and coated in dressing. Give the pasta a taste and add more salt or pepper to your liking. Enjoy immediately or refrigerate until ready to eat (1-2 days).

Overhead view of bruschetta pasta in a bowl with a fork.

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Pasta Primavera

Pasta Primavera is the perfect Spring dish packed with fresh seasonal vegetables tossed with pasta in a light lemon and butter sauce.

The post Pasta Primavera appeared first on Budget Bytes.

For me nothing says Spring quite like a big serving of Pasta Primavera! This dish is full of fresh seasonal vegetables tossed with pasta in a light lemon and butter sauce. Now I know I’m not the only one who struggles getting their daily veggies, which is why I love this recipe. It incorporates lots of colorful vegetables, is simple to toss together and the leftovers are just as good the next day!

Overhead shot of a bowl full of pasta primavera.

Pasta Primavera

Although the name Primavera stands for “Spring” in Italian, Pasta Primavera is actually a popular American dish that was first introduced in the 1970s. It includes lots of fresh Spring and Summer vegetables that are sauteed and tossed with pasta in a light cream sauce. In this recipe we opted for a fresh lemon and butter sauce.

Ingredients for Pasta Primavera

Pasta Primavera is such a simple and fresh recipe, you’ll only need a few ingredients to make this impressive dish. Here are the ingredients you’ll need to make Pasta Primavera:

  • Pasta Choose your favorite medium-sized pasta like penne, rotini or bow-tie pasta.
  • Lots of Veggies – The variety of fresh vegetables is what gives this pasta recipe lots of color, flavor and texture. Here we use a combination of Zucchini, Yellow Squash, Carrots, Grape Tomatoes, Red Onion and Peas.
  • Fresh Lemon Juice – The fresh lemon juice helps bring out the flavor of the vegetables.
  • Extra Virgin Olive Oil & Butter – Olive oil to saute the vegetables and a little bit of butter to help make the light sauce.
  • Salt, Pepper & Dried Oregano – A simple seasoning combination.
  • Parmesan Cheese – A little bit of fresh parmesan cheese added at the end helps finish the sauce.

Can I Use Different Vegetables?

Absolutely! Pasta Primavera is extremely versatile. You could mix and match with other vegetables like broccoli, mushrooms, asparagus, green beans or any fresh vegetables that are in season that will cook in relatively the same amount of time. This is also a great recipe to use up any leftover veggies that may be hanging out in your fridge to help reduce food waste in your kitchen.

What to Serve with Pasta Primavera

This Pasta Primavera is certainly hearty enough to eat on its own as a main dish, but you can also serve it with some of our favorites like:

Overhead shot of pasta primavera in a skillet.
A bowl of pasta primavera with a fork in the center.
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Pasta Primavera

Pasta Primavera is the perfect Spring dish packed with fresh seasonal vegetables tossed with pasta in a light lemon and butter sauce.
Course Dinner, Lunch
Cuisine American
Total Cost $5.96 recipe / $1.49 serving
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 about 1.5 cups each
Calories 318kcal

Ingredients

  • 8 oz. penne pasta $0.63
  • 2 Tbsp olive oil $0.32
  • 1 zucchini $0.75
  • 1 yellow squash $0.85
  • 1 carrot $0.14
  • 1/2 red onion $0.38
  • 1/2 cup frozen peas $0.21
  • 1 cup grape tomatoes $1.00
  • 3 cloves garlic, minced $0.24
  • 1/2 cup grated Parmesan $0.89
  • 1 tsp dried oregano $0.10
  • 1/2 tsp salt $0.02
  • 1/2 tsp Freshly cracked black pepper $0.02
  • 2 Tbsp Fresh lemon juice $0.13
  • 2 Tbsp butter $0.28

Instructions

  • Start by prepping your vegetables. Wash the vegetables, then cut and slice each vegetable into equal size pieces. Cut the zucchini and yellow squash into half moons, slice the carrots into thin rounds, cut the grape tomatoes in half and slice the red onion into strips.
  • Next bring a large pot of salted water to a boil. Cook the pasta according to the package instructions, or until al dente. Reserve some of the starchy pasta water before draining the pasta in a colander.
  • While the pasta is boiling, saute the vegetables. In a large deep skillet add olive oil and saute carrots and onion over medium heat for 1-2 minutes. Next add zucchini and yellow squash and saute for an additional 1-2 minutes.
  • Next add the minced garlic, grape tomatoes and frozen peas. Season the vegetables with salt, pepper and dried oregano. Saute for an additional 1-2 minutes, then turn the heat off.
  • Add the butter to the skillet along with the fresh squeezed lemon juice and stir well to combine. Either add the cooked and drained pasta to the skillet, or transfer the pasta and vegetables to a large bowl. Add grated parmesan cheese and some of the reserved pasta water. Stir the vegetables with the pasta until well combined. Serve with fresh chopped parsley (optional garnish) and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 318kcal | Carbohydrates: 55g | Protein: 14g | Fat: 5g | Sodium: 532mg | Fiber: 5g
Close up side view of Pasta Primavera in the skillet.

How to Make Pasta Primavera – Step by Step Photos

Chopped vegetables on a cutting board.

Start by prepping your vegetables. Wash the vegetables thoroughly then cut and slice each vegetable into equal size pieces. Cut the one zucchini and one yellow squash into half moons, slice one carrot into thin rounds, thinly slice half of a red onion, cut one cup of grape tomatoes in half, and mince three cloves of garlic.

Pasta water being removed from a pot of boiling pasta.

Next bring a large pot of salted water to a boil. Cook pasta according to the package instructions to al dente. Reserve ½ cup of pasta water before draining the pasta in a colander. Transfer drained pasta to a large bowl.

Sautéed vegetables in a skillet.

While the pasta is boiling, start sautéeing the vegetables. In a large deep skillet add olive oil. Sauté carrots and onion over medium heat for 2 minutes. Next add zucchini and yellow squash and sauté for an additional 2 minutes. Now add the minced garlic, grape tomatoes and frozen peas. Season the vegetables with 1 tsp salt (or to taste), 1/2 tsp pepper and 1 tsp dried oregano. Sauté for an additional 1-2 minutes then turn your heat off. 

Lemon being squeezed over the vegetables in the skillet.

Add 2 Tbsp butter to the skillet along with about 2 Tbsp fresh squeezed lemon juice. Stir the vegetables well to combine.

Parmesan added to the skillet and pasta water being drizzled over top.

Either add the cooked and drained penne to the skillet and stir to combine with the vegetables or transfer both the pasta and vegetables to a large bowl. Add 1/2 cup grated or shredded parmesan cheese and about ¼ cup of the reserved pasta water. Stir until well combined. Add more of the reserved pasta water if needed to create a light sauce.

Finished pasta primavera in the skillet.

Serve with fresh chopped parsley and enjoy!

Overhead image of pasta primavera in the skillet.

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Pasta with Sausage and Peppers

Pasta with sausage and peppers is an easy dinner idea that is filling, flavorful, and makes great leftovers for lunch the next day!

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Simple pasta dinners are kind of my specialty and this easy pasta with sausage and peppers is definitely one of my favorites. It’s a super quick meal, the leftovers are great for lunch the next day (or the next *few* days), and it’s surprisingly hearty for just how simple it is. So the next time you need a quick dinner fix, give this pasta with sausage and peppers a try. I think you’re going to love it!

Close up of a skillet full of pasta with sausage and peppers.

What’s in Pasta with Sausage and Peppers

One of the main reasons that I love this recipe is that it’s incredibly simple. The Italian sausage is already chock-full of herbs and spices, so you don’t have to add a whole lot more to the skillet to make everything flavorful. Here’s all you’ll need to make this awesome pasta dish:

  • Italian Sausage: makes this dish hearty and adds TONS of flavor to the meal.
  • Onion and Bell Peppers: these vegetables add color, texture, and a slight sweetness to the meal, which perfectly balances the rich sausage and spicy red pepper.
  • Seasonings: I kept the seasonings simple since the sausage will add so much flavor. All you need is some fresh garlic, basil, oregano, and crushed red pepper. But you could totally use an Italian seasoning blend in place of the individual herbs.
  • Pasta: I like to use penne pasta for this dish because the shape pairs well with the size of the sausage and peppers, and the ribbed texture helps grab onto the sauce.
  • Jarred Pasta Sauce: Using a store-bought sauce keeps this recipe incredibly simple and the ingredient list short. It’s a shortcut worth taking, IMHO!
  • Feta: a little sprinkle of feta cheese on top adds one last pop of flavor that really takes this dish to the next level! If you don’t have feta, a little grated Parmesan would also be awesome. ;)

What Kind of Sausage to Use

I think Italian sausage pairs best with this recipe and sweet, hot, or mild Italian sausage will all work fine. I prefer to use sausage in links so I can slice it into medallions, but you could also use loose Italian sausage if that’s what’s available.

If you prefer a chicken sausage to pork, you could definitely use that, just make sure it’s seasoned similarly to Italian sausage. You may also need to add a little extra fat to the skillet to make up for the fat that renders out of the pork sausage.

What Kind of Sauce to Use

I seriously love this dish with literally any kind of jarred pasta sauce, and for that reason I usually just reach for the most generic and inexpensive red sauce available. This time around I used Kroger’s Tomato + Basil tomato sauce. Nothing fancy, but still good, and definitely inexpensive! If you want to make your own sauce, you can try our simple Weeknight Pasta Sauce recipe (minus the ground beef).

Overhead view of a bowl full of pasta with sausage and peppers.
Overhead view of a bowl full of pasta with sausage and peppers.
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Pasta with Sausage and Peppers

Pasta with sausage and peppers is an easy dinner idea that is filling, flavorful, and makes great leftovers for lunch the next day!
Course Dinner, Main Course
Cuisine American
Total Cost $7.56 recipe / $1.89 serving
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 517kcal

Ingredients

  • 2 Italian sausage links (about ½ lb.) $2.40
  • 1 Tbsp cooking oil $0.04
  • 1 red bell pepper $1.50
  • 1 yellow onion $0.37
  • 1 24oz. jar pasta sauce $1.67
  • 1/2 tsp dried basil $0.05
  • 1/2 tsp dried oregano $0.05
  • 1/4 tsp crushed red pepper $0.02
  • 1/2 lb. penne pasta $0.67
  • 1 oz. feta, crumbled $0.69
  • 1 Tbsp chopped parsley (optional) $0.10

Instructions

  • Heat a large skillet over medium. Add the cooking oil and sausage links to the skillet and cook the sausage for a few minutes on each side, or until well browned (it does not need to be cooked through at this point).
  • Remove the sausage to a clean cutting board and slice the sausage into medallions. Return the sausage to the skillet and continue to cook until the sausage is cooked through and browned on the cut sides. Remove the sausage to a clean plate.
  • Meanwhile, slice the bell pepper and onion into thin strips. Add the sliced onion and bell pepper to the skillet after removing the sausage. Stir and cook the vegetables over medium heat, just until they begin to soften slightly.
  • Add the sausage back to the skillet along with the pasta sauce, basil, oregano, and red pepper to the skillet. Stir everything to combine and heat through.
  • Bring a large pot of water to a boil for the pasta. Once boiling, add the pasta and continue to boil until tender (about 7 minutes). Drain the pasta in a colander, then add it to the skillet and stir to combine with the sauce.
  • Top the skillet with crumbled feta and chopped parsley (if desired), then serve.

See how we calculate recipe costs here.

Nutrition

Serving: 1bowl | Calories: 517kcal | Carbohydrates: 57g | Protein: 19g | Fat: 24g | Sodium: 1310mg | Fiber: 6g
Side view of pasta with sausage and peppers in the skillet.

How to Make Pasta with sausage – Step by Step Photos

Cooked sausage links in a skillet.

Heat 1 Tbsp cooking oil in a large skillet over medium. Once hot, add two Italian sausage links (about ½ lb. total) to the skillet and cook on each side until well browned. The sausage will not be cooked through at this point, but that’s okay.

Sliced sausage on a cutting board.

Remove the partially cooked sausage to a cutting board and slice them into ¼-½ inch wide medallions.

Fully cooked sliced sausage in the skillet.

Return the sliced sausage to the skillet and continue cooking over medium heat until the sausage is browned on the cut sides. Remove the cooked sausage to a clean bowl.

Sliced bell pepper and yellow onion on a cutting board.

Meanwhile, slice one red bell pepper and one yellow onion into ¼-inch wide strips.

Cooked peppers and onions in the skillet.

Add the sliced peppers and onions to the skillet with the remaining fat from the sausage. Continue to cook over medium heat until the peppers and onions just begin to soften. The moisture from the vegetables will help lift the browned bits from the sausage off the bottom of the skillet.

Sauce and seasoning being added to the skillet.

Add the cooked sausage back to the skillet along with one 24 oz. jar of pasta sauce, ½ tsp dried basil, ½ tsp dried oregano, and ¼ tsp crushed red pepper. Stir everything to combine and heat through.

Adding cooked penne to the skillet.

Bring a pot of water to a boil for the pasta. Once boiling, add ½ lb. penne pasta and continue to boil until tender (about 7 minutes). Drain the penne in a colander, then add it to the skillet with the sauce. Stir to combine.

Feta being sprinkled over top of the skillet.

Sprinkle a small amount of crumbled feta (about 1 oz.) and a little chopped parsley (if desired) over top just before serving.

Overhead view of a skillet with sausage and peppers being stirred with a wooden spoon.

Enjoy!

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