Sausage, Penne & Peas

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.

1. Brown both sides of Italian sausage in a large deep sided skillet.
2. 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.
3. Remove the sausage and set aside to rest for a few minutes.
4. Meanwhile, put the pasta on to cook.
   
   TIP – Once the pasta is finished cooking, drain it, but reserve some of the pasta water.
   
   
5. Pour the frozen peas into a bowl and cover with hot water.
6. In a skillet, heat 2 tablespoons of olive oil. Sauté the minced garlic and green onions in oil until tender.
7. Add red pepper flakes and sun-dried tomatoes, sauté for a few more minutes.
8. Add the remaining herbs and the chicken broth. Simmer for 3-4 minutes.
9. Slice the sausage links then add to the skillet. Toss to coat.
10. Drain the peas and add to the sausage mixture in the pan.
11. Cook for a few minutes to mingle flavors and until peas are heated through. Turn off the heat.
12. 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
• Chicken and Peppers Pasta

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This recipe originally appeared here on April 10, 2009 and has since been updated with new photos and expert tips.