This hearty sausage penne and peas recipe is packed with garlic, sun-dried tomatoes, Italian sausage, fennel seed, red pepper flakes, and peas then tossed in a light olive oil-based sauce.
Why this recipe works
Sausage penne and peas is a simple dish with plenty of flavor minus the heavy sauce. Instead of canned tomatoes or tomato sauce, this recipe incorporates sun-dried tomatoes and red pepper flakes for plenty of flavor and a bit of spice.
I love this dish for its simplicity and it makes a great lunch warmed up the following day! It only takes 35 minutes total to prepare on the stovetop which is perfect for busy weeknight dinners.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
SAUSAGE – 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 use ground Italian sausage like we do in our penne with tomato sage sausage sauce.
PASTA – 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!
ADDITIONS – Sun-dried tomatoes and red pepper flakes add a nice touch of flavor and spice to this dish. Feel free to use spicy sun-dried tomatoes for even more heat.
How to Make Sausage, Penne & Peas
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Brown both sides of Italian sausage in a large deep sided skillet.
- 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.
- Remove the sausage and set aside to rest for a few minutes.
- Meanwhile, put the pasta on to cook.
TIP – Once the pasta is finished cooking, drain it, but reserve some of the pasta water. - Pour the frozen peas into a bowl and cover with hot water.
- In a skillet, heat 2 tablespoons of olive oil. Sauté the minced garlic and green onions in oil until tender.
- Add red pepper flakes and sun-dried tomatoes, sauté for a few more minutes.
- Add the remaining herbs and the chicken broth. Simmer for 3-4 minutes.
- Slice the sausage links then add to the skillet. Toss to coat.
- Drain the peas and add to the sausage mixture in the pan.
- Cook for a few minutes to mingle flavors and until peas are heated through. Turn off the heat.
- 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.
Frequently Asked Questions & Expert Tips
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.
Serving Suggestions
Serve sausage penne and peas with a hefty garnish of shredded parmesan cheese with extra red pepper flakes as desired. Optionally pair with a leafy dinner salad or warm garlic bread. Enjoy!
More Pasta Recipes
- Asparagus Pasta
- Sun Dried Tomato Pesto
- Simple Zucchini Tomato Pasta
- Penne with Tomato Sage Sausage Sauce
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!
Print It Rate ItIngredients
- 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
- Stockpot or large saucepan
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!
Instructions
- Brown both sides of Italian sausage in a large deep sided skillet.
- 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.
- Remove the sausage and set aside to rest a few minutes.
- Meanwhile, put the pasta on to cook. TIP – Once the pasta is finished cooking, drain it, but reserve some of the pasta water.
- Pour the frozen peas into a bowl and cover with hot water.
- In a skillet heat 2 tablespoons of olive oil. Sauté the minced garlic and green onions in oil until tender.
- Add red pepper flakes and sun-dried tomatoes, sauté for a few more minutes.
- Add the remaining herbs and the chicken broth. Simmer for 3-4 minutes.
- Slice the sausage links then add to the skillet. Toss to coat.
- Drain the peas and add to the sausage mixture in the pan.
- Cook for a few minutes to mingle flavors and until peas are heated through. Turn off the heat.
- 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 pamesan cheese and extra red pepper flakes.
- 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.
Nutrition
This recipe originally appeared here on April 10, 2009 and has since been updated with new photos and expert tips.
Amanda Davis
Latest posts by Amanda Davis (see all)
- Pretzel Chocolate Chip Cookies - December 19, 2024
- Christmas Tree Cheese Platter - December 16, 2024
- White Chocolate Macadamia Nut Cookies - December 12, 2024
Kyle Downing-Smith says
Recipe was superb! My husband and I enjoyed it very much! Thank you!
Amanda Formaro says
This is one of my favorites, so glad you enjoyed it too! Thanks! :)
Tyrone Biggums says
Looks great. I’m looking to make something like this for dinner tonight. I will make it vegetarian though.
Anonymous says
mmmm tasty! i agree with substituting broccoli for the peas. i also cut up half a red bell pepper and sauteed it with the mixture.
in the end, i added 1/4 cup shredded parmesean and tossed it in with the pasta.
Tami says
Holy Moly this looks good!
I’m taking a quick look through my fav blogs and keeping my fingers crossed that our electricity doesn’t go out soon from the horrible storms that are hitting us now.
Ingrid says
Yum, looks good except I’d sub some broccoli or spinach for the peas.
~ingrid
RecipeGirl says
Looks delicious for a change… I get a little tired of the red-sauce thing too.
carmencooks says
Yum, this looks really good – like a nice, simple and comforting dinner.
Alisa - Frugal Foodie says
Sausage pasta is one of my favorites, and some of your additions sound really great to try out!