Hearty Sausage Penne and Peas: Your Go-To Quick & Flavorful Weeknight Pasta Recipe
Discover the ultimate weeknight hero with this incredibly hearty Sausage Penne and Peas recipe! Bursting with the robust flavors of savory Italian sausage, aromatic garlic, sweet sun-dried tomatoes, and a subtle kick from red pepper flakes, all beautifully balanced with fresh peas and tossed in a light, olive oil-based sauce. This dish offers a sophisticated taste without the heavy, creamy sauces often associated with pasta, making it a delightfully refreshing and satisfying meal for any day of the week.
Why This Sausage Penne & Peas Recipe Will Become Your New Favorite
This Sausage Penne and Peas recipe truly stands out as a winner in the realm of easy, flavorful pasta dishes. Its brilliance lies in its simplicity and the clever use of ingredients to build incredible depth without relying on a heavy sauce. Unlike many pasta recipes that use canned tomatoes or thick tomato paste, this dish achieves its rich, savory base with concentrated sun-dried tomatoes and a touch of red pepper flakes, offering a bright, piquant flavor with just the right amount of warmth.
Beyond its fantastic taste, the speed and ease of preparation make this recipe an absolute lifesaver for busy individuals and families. You can have a wholesome, homemade meal on the table in just about 35 minutes from start to finish. This minimal cooking time, combined with minimal cleanup, makes it an ideal candidate for those hectic weeknight dinners when you crave something delicious but don’t have hours to spend in the kitchen. Plus, it’s a dish that genuinely improves overnight, making fantastic leftovers for lunch the next day. The flavors meld and deepen, transforming into an even more delightful culinary experience.
It’s a versatile dish that satisfies various palates. The sweet Italian sausage brings a savory, slightly herbaceous quality, while the peas add a pop of fresh sweetness and vibrant color. The olive oil-based sauce keeps everything light and prevents the dish from feeling overly indulgent, allowing the individual flavors of the high-quality ingredients to shine through. This combination of speed, flavor, and satisfying lightness ensures it’s a recipe you’ll return to again and again.
Essential Ingredients for Sausage Penne & Peas
To whip up this flavorful pasta dish, you’ll need a selection of fresh and pantry-friendly ingredients. The full list with exact measurements, along with detailed instructions, can be found in the printable recipe card at the very end of this post. For now, here’s a glimpse of what you’ll gather to create this delightful meal:
- Sweet Italian sausage links
- Penne pasta (or your favorite short pasta shape)
- Quality olive oil
- Fresh garlic, minced
- Chopped sun-dried tomatoes
- Green onions, sliced
- Red pepper flakes (for a gentle heat)
- Dried basil
- Fennel seed (a key flavor in Italian sausage)
- Chicken broth (to create our light sauce)
- Frozen peas
- Salt and freshly ground black pepper to taste
- Reserved pasta cooking water (for adjusting sauce consistency)
Ingredient Insight & Clever Substitutions
Understanding each ingredient’s role and knowing how to make smart substitutions can elevate your cooking and adapt recipes to your pantry or dietary needs. Here’s a deeper dive into the key components of this Sausage Penne and Peas recipe:
Sausage Selection: Flavoring Your Foundation
SAUSAGE – For this recipe, I chose sweet Italian sausage links because they offer a fantastic balance of savory pork, mild spices, and a hint of sweetness that complements the other ingredients beautifully. However, the beauty of this dish is its flexibility! If you prefer a bit more heat, you can easily substitute with mild or hot Italian sausage links. Just remember that red pepper flakes are already included, so adjust accordingly to your spice tolerance. For convenience, you can also use ground Italian sausage, which eliminates the slicing step. We often use ground sausage in our penne with tomato sage sausage sauce, so it’s a proven method. If you’re looking for an alternative protein, consider chicken or turkey Italian sausage for a leaner option, or even a plant-based sausage for a vegetarian twist. Ensure whatever sausage you choose is high-quality for the best flavor.
Pasta Perfection: Choosing Your Shape
PASTA – Penne pasta is our go-to for this dish due to its tubular shape, which cleverly captures the small bits of sausage, sun-dried tomatoes, and peas, ensuring every bite is packed with flavor. Its firm texture also stands up well to the robust ingredients. However, don’t feel limited to penne! This recipe is incredibly adaptable to various pasta shapes. In the past, I’ve successfully made it with bowtie (farfalle), mostaccioli, and rotini noodles, and they all delivered equally delicious results. Other excellent choices include rigatoni, orecchiette, or even a long pasta like spaghetti or fettuccine if you prefer to twirl your meal. For a healthier option, whole wheat pasta works wonderfully and adds a nutty flavor, or explore gluten-free pasta varieties to accommodate dietary restrictions. Just ensure you cook the pasta al dente according to package directions.
The Aromatic Stars: Sun-Dried Tomatoes, Garlic & Green Onions
ADDITIONS – The sun-dried tomatoes and red pepper flakes are not merely additions; they are flavor powerhouses in this recipe. Sun-dried tomatoes offer an intense, concentrated tomato flavor that is both sweet and tangy, far more complex than fresh or canned tomatoes. They provide a rich umami depth to the light olive oil sauce. You can use oil-packed sun-dried tomatoes, draining off most of the oil (or reserving a bit for flavor!), or rehydrate dry ones if preferred. For those who love an extra kick, consider using spicy sun-dried tomatoes. Red pepper flakes introduce a gentle heat that beautifully balances the sweetness of the sausage and peas. Feel free to adjust the amount of red pepper flakes to your preference – a little goes a long way, but more can add a delightful warmth. Freshly minced garlic and vibrant green onions sautéed in olive oil lay down a fragrant foundation, infusing the entire dish with their irresistible aromatics. Don’t skimp on fresh garlic; it makes all the difference!
Herbs, Broth & Peas: The Supporting Cast
HERBS & BROTH – Dried basil and fennel seed are crucial for enhancing the Italian flavor profile. Fennel seed, in particular, is a signature spice in Italian sausage and brings a unique, subtle licorice-like note that ties everything together. Chicken broth forms the base of our light sauce, providing moisture and carrying all the fantastic flavors without making the dish heavy. Vegetable broth can be substituted for a vegetarian version or if chicken broth isn’t available.
PEAS – Frozen peas are a brilliant choice here for their convenience and vibrant color. They cook quickly and add a burst of sweet freshness that contrasts wonderfully with the savory sausage and tangy tomatoes. While fresh peas can certainly be used when in season, frozen peas are a perfectly acceptable and often more practical alternative. If you’re looking to add more vegetables, spinach, chopped bell peppers, or even blanched asparagus tips would also be delicious additions.
How to Make Flavorful Sausage, Penne & Peas
Get ready to create a truly delicious and satisfying meal! These step-by-step photos and detailed instructions are designed to help you visualize each stage of making this recipe, ensuring perfect results every time. For a convenient printable version of this recipe, complete with precise measurements and comprehensive instructions, simply Jump to Recipe at the bottom of this post.
- Begin by browning both sides of your Italian sausage links in a large deep-sided skillet over medium-high heat. Brown until they develop a beautiful golden crust, locking in their savory flavors. This initial searing is key to building a rich foundation for your dish.
- Once browned, add enough water to the skillet so it comes about halfway up the sides of the sausage links. Reduce the heat to a steady low boil and cook for approximately 20 minutes, ensuring to turn the sausages once midway through cooking. This method helps to cook the sausage through evenly while keeping it moist and tender.
- Carefully remove the cooked sausage from the skillet and transfer it to a cutting board. Let it rest for a few minutes. This allows the juices to redistribute, ensuring the sausage remains flavorful and moist when sliced.
- While the sausage is 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 – tender with a slight bite. This timing ensures your pasta is perfectly cooked and ready when the sauce is.
TIP – Before draining the cooked pasta, make sure to reserve about 1 cup of the starchy pasta water. This liquid is gold for adjusting the consistency of your sauce later, helping it to cling beautifully to the pasta and bind the flavors together.
- Pour the frozen peas into a small bowl and cover them with hot water. Let them sit for a few minutes while you prepare the sauce. This quick soak helps to gently thaw and warm the peas, ensuring they retain their vibrant color and delicate texture when added to the dish.
- In the same skillet (or a clean one if preferred), heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sliced green onions, and sauté for 2-3 minutes until they are tender and fragrant. Be careful not to burn the garlic, as this can turn bitter. This step builds the aromatic base of your sauce.
- Stir in the red pepper flakes and chopped sun-dried tomatoes. Sauté for another few minutes, allowing the flavors to meld and the sun-dried tomatoes to release their intense, sweet-tart essence into the oil. This infuses the sauce with incredible depth.
- Next, add the dried basil, fennel seed, and chicken broth to the skillet. Bring the mixture to a gentle simmer and let it cook for 3-4 minutes. This simmering time allows the herbs and spices to fully bloom and the broth to absorb all the wonderful flavors from the sautéed ingredients, creating a fragrant and delicious light sauce.
- Once the sausage has rested, slice the links into bite-sized pieces. Add these sliced sausage pieces to the skillet with the simmering sauce. Toss gently to ensure all the sausage is beautifully coated in the flavorful mixture.
- Drain the peas (from step 5) and add them to the sausage mixture in the pan. Continue to cook for a few more minutes, stirring occasionally, until the peas are heated through and all the flavors have had a chance to mingle beautifully. Then, turn off the heat to prevent overcooking.
- Finally, add the cooked penne pasta to the skillet with the sausage and pea mixture. Toss everything together thoroughly until the pasta is fully coated in the delicious sauce. If the pasta seems a little dry or needs more moisture, gradually add a tablespoon or two of the reserved pasta water until you reach your desired consistency. Taste and season with additional salt and freshly ground black pepper as needed. Serve immediately and enjoy!
Frequently Asked Questions & Expert Tips for Sausage Penne & Peas
Storing leftovers is simple! Allow the pasta to cool completely, then transfer it to an airtight container. It will keep well in the refrigerator for 3-4 days. For reheating, you can warm it gently in the microwave, adding a small splash of water or chicken broth to help moisten the pasta and sauce. Alternatively, reheat it on the stovetop over medium-low heat with a dash of olive oil and a tablespoon or two of water, stirring frequently until warmed through.
Absolutely! If you love heat, you have a few options. You can use hot Italian sausage links instead of sweet. Increase the amount of red pepper flakes in the sauce, or even add a pinch of cayenne pepper. For an extra layer of spice, consider using sun-dried tomatoes that are already packed with chili flakes. A drizzle of chili oil or a sprinkle of fresh chopped chilies when serving also works wonders.
Yes, this recipe is quite adaptable for vegetarians! Simply substitute the Italian sausage with your favorite plant-based sausage. There are many excellent Italian-style vegetarian sausages available that mimic the flavor and texture. For the broth, use vegetable broth instead of chicken broth. The rest of the ingredients are already vegetarian-friendly, allowing you to enjoy a flavorful meat-free meal.
This pasta dish is a fantastic base for adding more vegetables. Consider sautéing some thinly sliced bell peppers (red, yellow, or orange) with the garlic and green onions. Fresh spinach or kale can be wilted into the sauce at the end. Blanched broccoli florets, asparagus tips, or even sautéed mushrooms would also complement the flavors wonderfully, adding more nutrients and texture.
Delightful Serving Suggestions
This Sausage Penne and Peas pasta is a complete meal on its own, but a few thoughtful additions can elevate it even further. Serve it generously in bowls, topped with a hefty garnish of freshly shredded or grated Parmesan cheese. The salty, nutty notes of the cheese melt slightly into the warm pasta, adding an extra layer of flavor and creaminess without needing a heavy sauce. For those who enjoy an extra kick, a sprinkle of additional red pepper flakes at the table is always welcome.
To round out your meal, consider pairing this hearty pasta with a fresh, crisp side salad dressed with a light vinaigrette. The brightness of the greens will offer a lovely contrast to the savory pasta. Another excellent accompaniment is warm, crusty garlic bread or a simple artisan loaf, perfect for soaking up any remaining delicious sauce. A glass of crisp white wine, like a Pinot Grigio or Sauvignon Blanc, would also complement the flavors beautifully. Enjoy this easy yet elegant dish!
More Irresistible Pasta Recipes to Explore
If you loved this Sausage Penne and Peas recipe, you’re in for a treat! Here are a few more of our favorite pasta creations that are sure to inspire your next meal:
- Asparagus Pasta – A fresh and vibrant spring-time pasta dish.
- Sun Dried Tomato Pesto – A versatile pesto bursting with intense tomato flavor, perfect for pasta or sandwiches.
- Simple Zucchini Tomato Pasta – A light and refreshing pasta featuring garden-fresh vegetables.
- Penne with Tomato Sage Sausage Sauce – Another hearty and aromatic sausage pasta that’s a family favorite.
I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!
Sausage Penne and Peas
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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Course: Dinner
Cuisine: American
Ingredients
- 5 sweet Italian sausage links about 1 pound
- 1 pound penne pasta
- 2 Tablespoons olive oil
- 3 cloves garlic minced
- ¼ cup chopped sun dried tomatoes
- 2 green onions sliced
- 1 teaspoon red pepper flakes
- 1 Tablespoon dried basil
- 1 teaspoon fennel seed
- ½ cup chicken broth
- 10 ounces frozen peas
- 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.
- Penne is our pasta of choice, but any shape will work here. I have made this with bowtie, mostaccioli, and rotini noodles in the past and it tastes just as delicious. It would be great with spaghetti as well!
- Gather all your ingredients and equipment before you start cooking (mise en place) to ensure a smooth and enjoyable cooking process.
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 with shredded or grated Parmesan cheese and extra red pepper flakes for an added layer of flavor and visual appeal.
- Store leftovers in an air-tight container kept in the refrigerator for 3-4 days. Reheat in the microwave, adding a small splash of water to moisten. Or, you can rewarm it on the stovetop over medium-low heat with a dash of olive oil.
- Don’t overcook the peas! Add them at the very end and cook just until heated through to maintain their bright green color and tender-crisp texture.
- Taste as you go! Adjust salt, pepper, and red pepper flakes throughout the cooking process to match your preference.
Nutrition
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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 and expert tips, ensuring it remains a timeless favorite for modern cooks.