Go Back
Large Pot of Marinara Sauce with peppers, onions, fennel and Sausage links.

Sausage, Peppers and Onions Pasta

Meryl Downing
Sausage, Peppers and Onions Pasta is a hearty marinara sauce, full of sliced veggies like fennel, onion, bell pepper and big slices of Italian Sausage links. This is a seriously bold and chunky tomato sauce, the perfect variation to pasta night!
5 from 1 vote
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Dinner
Cuisine Italian
Servings 5 to 6


  • 3 to 4 links Italian sausage or could use ½ to 1 pound of bulk ground sausage
  • 1 Tablespoon olive oil
  • ½ onion sliced
  • 1 bell pepper, any color sliced
  • 1 fennel bulb quartered, core removed, and sliced
  • ½ teaspoon kosher salt
  • 6 grinds fresh black pepper
  • 3 cloves garlic minced
  • 2 teaspoons dried Italian seasoning (or fresh herbs if you have them, parsley, oregano, thyme, basil)
  • 1 Tablespoon brown sugar
  • 2 28oz cans tomato (either whole peeled chopped or broken up, or crushed or a combination)
  • 1 pound penne, rigatoni, ziti or any hearty short pasta
  • Parmesan cheese for serving


  • In a large pot or Dutch oven over medium heat, simmer the sausage links in enough water just to cover them until cooked through, about 10 minutes. Meanwhile, slice your veggies. Remove sausage to a plate with tongs, drain water, and slice the sausage into large chunks.
  • In the same pot (now empty) over medium heat, add the oil and saute the onion, peppers, fennel and sausage pieces (keep the veggies to one side and sausage to the other). Season with salt and pepper. Stir occasionally, but not too often so the sausage and veggies can caramelize, about 20 minutes.
  • Add garlic, brown sugar and herbs and stir well to combine. Add canned tomatoes.
  • Simmer the sauce on low for about 1 hour (longer is fine too), stirring occasionally.
  • When ready, cook pasta following package instructions, top with the sauce and grated Parmesan cheese.


To Stretch the Recipe  - You can add 1 additional 28oz can of tomato to stretch this recipe without needing to alter anything else.
Storage - Store sauce in the fridge for up to 5 days.  Eat within 2 or 3 days if it is combined with the pasta.  Microwave or reheat on the stovetop.  Sauce can be frozen for up to 5 months, cool completely in the fridge first.  Thaw overnight in the fridge before reheating.
Keyword sausage peppers and onions pasta, Sausage peppers pasta