Skillet-Style Italian Pork Sausage &Amp; Garlic with a Fresh Homemade Feel

This pasta dish takes the classic flavors of a sausage and pepper hoagie and transforms them into a creamy, satisfying weeknight dinner. Twisty gemelli pasta catches every bit of the rich roasted garlic tomato sauce, studded with crispy browned sausage and sweet roasted peppers. A touch of sour cream and Parmesan adds a velvety finish that ties it all together.

Roasting the bell peppers and garlic brings out their natural sweetness and depth, while the chili pepper adds a subtle kick. It’s a restaurant-quality meal that comes together in one pot and one baking sheet-perfect for busy evenings when you want something special without the fuss.

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Ingredients

2 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

18 ounce Italian Pork SausageView ingredient guideLike ingredientDislike ingredient

4 clove GarlicView ingredient guideLike ingredientDislike ingredient

12 ounce Gemelli PastaView ingredient guideLike ingredientDislike ingredient

6 tablespoon Tomato PasteView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

6 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

4 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F (200°C) with a rack in the middle. Bring a large pot of salted water to a boil. Wash and dry all produce. Halve the bell peppers and remove the cores and seeds. Thinly slice the chili pepper. Remove the sausage from its casings and discard the casings.
2. Place the bell pepper halves cut-side down on a lightly oiled baking sheet; drizzle with oil, salt and pepper. Place the garlic cloves on a 6×6-inch piece of aluminum foil, drizzle with oil, salt and pepper and cinch into a closed pouch. Place the pouch on the baking sheet. Roast until the peppers begin to char and the garlic is soft, 20-25 minutes. Remove from the oven.
3. While the vegetables roast, add the gemelli pasta to the boiling water and cook until al dente, 9-11 minutes. Reserve ¾ cup of pasta water, then drain the pasta.
4. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add the sausage and cook, breaking it into pieces, until browned, 6-8 minutes. Pour off any excess fat. If desired, stir in a pinch of the sliced chili pepper and cook for 15 seconds. Add the tomato paste and ½ cup of the reserved pasta water; simmer until thickened, about 2 minutes. Turn off the heat.
5. Transfer the roasted bell pepper halves to a cutting board and thinly slice. Remove the roasted garlic from the foil and smash it gently with a fork. Return the pan with the sauce to low heat. Add the garlic and stir to combine. Stir in the sliced bell pepper, cooked pasta, sour cream, 4 tablespoons butter and half of the Parmesan cheese. If the sauce seems dry, add a splash of the remaining reserved pasta water. Season with salt and pepper to taste.
6. Divide the pasta among bowls. Sprinkle with the remaining Parmesan and, if desired, a pinch of the remaining sliced chili pepper.

Recipe Tips

FAQ

Can I use a different type of sausage?

Yes, you can substitute with chicken or turkey sausage, but adjust cooking time as needed. For a vegetarian version, use plant-based sausage crumbles.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or milk to restore creaminess.

Can I make this gluten-free?

Absolutely! Use your favorite gluten-free pasta and ensure all other ingredients are gluten-free. The cooking time may vary slightly.