Grilled Sausage and Peppers Rustica Recipe

The ultimate Italian-American comfort bowl, this pasta is my go-to when I need something rugged and satisfying. A rustic blend of seared sausage, sweet charred peppers, and a marinara that’s been kissed by the savory pan drippings, it’s a dish that feels like home from the very first bite.

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Grilled Sausage and Peppers Rustica Recipe Ingredients

• 1 lb penne pasta
• 1 lb Italian sausage (links or ground, cut into bite-sized chunks)
• 2 tbsp olive oil, divided
• 2 bell peppers, sliced (any color combination)
• 1 cup sliced onion
• ½ tsp salt
• ¼ tsp red pepper flakes (plus more to taste)
• 26 oz jar of your favorite marinara sauce
• ¼ cup shredded mozzarella (plus extra for serving)

How To Make Grilled Sausage and Peppers Rustica Recipe

1. Boil the pasta: Bring a large pot of salted water to a boil. Cook the penne pasta according to package directions until it is just al dente. Drain the pasta and transfer it to a large serving bowl.
2. Brown the sausage: Heat one tablespoon of olive oil in a large skillet over medium heat. Add the sausage chunks and cook until they are browned and crispy on the outside. Remove the sausage from the pan and set aside, but do not wipe the pan out.
3. Sauté the vegetables: Add the remaining tablespoon of oil to the same skillet. Throw in the sliced bell peppers, onions, and salt. Sauté for 5 to 7 minutes until the vegetables are softened but still retain their vibrant color.
4. Bring it together: Return the browned sausage to the pan with the vegetables. Stir in the red pepper flakes and let everything mingle for a minute or two over the heat.
5. Simmer with sauce: Pour the marinara sauce into the skillet. Stir well and heat gently. Sprinkle in the mozzarella cheese and stir just until it begins to melt into the sauce; do not let the sauce come to a hard boil.
6. Assemble and serve: Pour the sausage and pepper sauce over the cooked penne. Toss gently to coat and top with additional mozzarella if desired before serving hot.

Recipe Tips

• Don’t clean the pan: The brown bits left behind after cooking the sausage (the “fond”) are packed with flavor; sautéing the peppers and onions in those drippings is what makes this dish “Rustica.”
• Sausage choice: Use “Hot” Italian sausage if you want a spicy kick, or “Sweet” Italian sausage for a milder, more family-friendly version.
• Keep the crunch: Try not to overcook the peppers; they should be soft enough to eat but still have a slight bite to provide a texture contrast to the soft pasta.
• Cheese pull: For the best results, use a low-moisture part-skim mozzarella; it melts into the sauce much more smoothly than fresh mozzarella balls.

What To Serve With Grilled Sausage and Peppers Rustica

• Buttery garlic bread or toasted ciabatta
• A simple garden salad with Italian dressing
• Roasted zucchini or steamed green beans
• A glass of medium-bodied red wine, such as Chianti or Merlot

How To Store Grilled Sausage and Peppers Rustica

• Refrigerate: Store leftovers in an airtight container for up to 3 to 4 days.
• Reheat: Reheat in the microwave or on the stovetop. If the pasta has absorbed too much sauce, add a splash of water or extra marinara to loosen it up.
• Freeze: You can freeze the sausage and pepper sauce (without the pasta) for up to 3 months.

Grilled Sausage and Peppers Rustica Nutrition Facts

• Calories: ~580 kcal
• Carbohydrates: 62g
• Protein: 24g
• Fat: 26g
• Fiber: 4g
• Sugar: 8g

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