Grilled Sausage and Peppers Rustica – Easy Olive Garden Copycat

No need to overthink dinner — this Olive Garden Grilled Sausage and Peppers Rustica is a solid, cozy pasta dish that’s super doable. You’ve got penne, sausage, sautéed peppers, and marinara, all melted together under a layer of cheese. It’s hearty, fast, and actually tastes like effort (even if you didn’t put in much).

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Quick Summary

• Prep time: 10 mins
• Cook time: 20 mins
• Flavor: Smoky, saucy, melty, a little spicy
• Great for: Weeknights, leftovers, feeding people who “just want pasta”

Why I Like This Recipe

I was tired and didn’t want to cook anything complicated. Had pasta, had sausage, didn’t want to go full lasagna mode. Tossed it all together and wow — this one hits. Bell peppers give it a little sweet bite, the sausage does all the heavy lifting, and the mozzarella on top just… pulls it together. I’ve made this three weeks in a row. Not sorry.

Ingredients

• 1 lb penne pasta
• 1 lb Italian sausage (cut into chunks or links, whatever works)
• 2 tbsp olive oil
• 2 bell peppers, sliced (any colors, mix it up)
• 1 cup sliced onion
• ½ tsp salt
• ¼ tsp red pepper flakes (or more if you like heat)
• 26 oz jar of marinara sauce
• ¼ cup shredded mozzarella (plus more for topping if you’re that kind of person)

How To Make Grilled Sausage and Peppers Rustica

1. Boil the pasta: Cook the penne until al dente. Drain and toss in a serving bowl. Keep it simple.
2. Brown the sausage: One tablespoon of oil in a pan. Medium heat. Let the sausage get browned and crispy on the edges. Remove when done — don’t wipe the pan.
3. Sauté the peppers + onions: Add the rest of the oil, then throw in the peppers, onions, and salt. Stir until they’re softened but still bright.
4. Bring it together: Add the sausage back. Toss in red pepper flakes. Stir. Let it all mingle.
5. Add marinara + cheese: Pour the sauce in. Stir. Heat gently. Sprinkle mozzarella and let it melt into the sauce (don’t boil it).
6. Assemble and serve: Dump the sausage and sauce mix over the pasta. Top with more mozzarella if you want. Serve hot. Done.

Tips for Success

• Don’t overcook the penne — al dente really matters here.
• Slice veggies evenly or they cook weird.
• Add the cheese after the sauce is warm but not boiling.
• If sausage sticks a little, deglaze with a splash of water — don’t panic.
• Use a good marinara — you’ll taste the difference.

Storage and Reheating

• Fridge: Cool completely, store in a sealed container for up to 4 days.
• Freezer: Freeze in batches. Leave space in the container for sauce expansion.
• Reheat: Stovetop on low with a splash of sauce or water. Stir often. Microwave works too, but cover it unless you want red sauce on your ceiling.

Frequently Asked Questions

• Can I use chicken sausage instead?
  Yep. Any sausage you like. Even veggie ones if they’re flavorful enough.
• What if I don’t have penne?
  Use whatever short pasta you’ve got. Rigatoni, rotini, fusilli — all fine.
• Do I need to grill the sausage?
  You can, but browning in a skillet works great. Way easier on a weeknight.
• Can I skip the cheese?
  You can, but you’ll miss that creamy finish. Try a dairy-free version if needed.
• Too spicy for kids?
  Just leave out the red pepper flakes. It’s mild otherwise.

Common Mistakes and How to Dodge Them

• Cooking pasta too long: You want it firm — it’ll soften more in the sauce. Mushy pasta = sad pasta.
• Overcrowding the pan: Sausage and veggies need room to brown, not steam. Cook in batches if needed.
• Adding mozzarella too early: If you throw cheese in while the sauce is still boiling, it clumps. Wait ’til it simmers gently.
• Slicing veggies too thin: They’ll cook too fast and go mushy. Go for a chunky slice — they should hold texture.
• Using cold sauce straight from the fridge: Let it warm slowly with the sausage and peppers. Cold sauce drops the temp and kills the vibe.

Nutrition Facts (Per Serving)

• Calories: 968 kcal
• Total Fat: 46g
• Saturated Fat: 15g
• Cholesterol: 92mg
• Sodium: 2141mg
• Potassium: 1320mg
• Total Carbohydrate: 102g
• Dietary Fiber: 8g
• Sugars: 14g
• Protein: 36g

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