Ready in under 30 minutes, this chicken sausage and mini pepper pasta is an easy weeknight meal for the whole family. Bursting with sweet mini peppers, lean chicken sausage, and sharp cheddar, it’s bound to become a regular on your dinner rotation.
Disclosure: As an Amazon Associate I earn a small commission from qualifying purchases, however this is at no cost to you. Read my disclosure policy here.
When I set out to create a recipe with Pure Flavor® Aurora Bites Mini Peppers, I wanted a lighter take on classic sausage-and-peppers pasta. The Aurora Bites are naturally sweet, colorful, and hold a pleasant crispness even after roasting, making them an ideal partner for chicken sausage. Kids and adults alike will enjoy this fast, flavorful dish.
This recipe was developed in collaboration with Pure Flavor®. Thank you for supporting the brands that make this blog possible. All opinions are my own.
Why You’ll Love This Dinner
- Quick and simple. With just a handful of quality ingredients, this meal is ready in under 30 minutes.
- Minimal cleanup. You only need a baking sheet and a pot for pasta, so cleanup is fast.
- Perfect for meal prep. Make a batch on Sunday and portion it into microwave-safe containers for easy reheating throughout the week.
Ingredients
- Pure Flavor® Aurora Bites Mini Peppers – One 16-ounce bag (about 1 lb) pairs well with one pound of pasta.
- Chicken sausage – About 1 lb (4 links) of your preferred variety.
- Pasta – 1 lb of penne, rigatoni, farfalle, rotini, or your favorite shape.
- Onion – 1 large, sliced.
- Cherry tomatoes – 1 cup; they burst while roasting and add a light, fresh sauce.
- Cheddar cheese – 1 cup shredded, sharp yellow or white.
- Spices – Granulated garlic (garlic powder), cumin, chili powder, and Italian seasoning.
- Olive oil – 1 tablespoon to coat the roasting tray.
What Type of Chicken Sausage To Use
Chicken sausage comes in many flavors. For this recipe I used a tomato-and-mozzarella style, but roasted red pepper or a simple sweet Italian chicken sausage would also be excellent. The dish is forgiving—use whatever variety your family prefers.
How To Make Chicken Sausage and Mini Pepper Pasta
- Preheat the oven to 375°F (190°C).
- Wash and slice the mini peppers into thick strips. Spread them on a baking sheet.
- Slice the onion and add to the baking sheet.
- Slice the chicken sausages (leave the casing on) and add them to the sheet.
- Add the cherry tomatoes to the pan.
- Drizzle with olive oil and sprinkle on the chili powder, cumin, garlic powder, and Italian seasoning. Toss everything to coat evenly.
- Roast in the oven for about 25 minutes, until the vegetables are tender and the sausages are heated through.
- Meanwhile, cook the pasta according to package directions. Reserve 1/2 cup of pasta cooking water before draining.
- Place the drained pasta in a large bowl. Add the shredded cheddar, the roasted vegetables and sausage, and the reserved pasta water. Toss until the cheese melts and coats the pasta. Serve immediately with extra cheddar if desired.
Step By Step Photos
Variations Of This Recipe
- Swap the protein. Use pork sausage if you prefer; slice and roast it the same way.
- Try different pastas. Gluten-free, chickpea, or red lentil pasta all work well.
- Change the pasta shape. Rigatoni, rotini, or farfalle are great alternatives to penne.
Frequently Asked Questions
Yes. Store in an airtight container for up to 4 days. Reheat in a microwave-safe bowl for 2–3 minutes or warm gently on the stove with a splash of water.
Add mushrooms, zucchini, or even spinach to boost the vegetable content.
Yes. Omit the cheese or use a non-dairy alternative. Also check that the sausage contains no cheese if you want it fully dairy-free.
Other Recipes To Try!
If you enjoyed this Chicken Sausage and Mini Pepper Pasta, please consider leaving a 5-star review — it helps other readers find the recipe. Share your photos and tag @LynnsWayofLife on Instagram or Facebook and feel free to save the recipe on Pinterest.
-
Best Vegetable Lasagna
-
Instant Pot Mac and Cheese
-
BEST Million Dollar Spaghetti
-
Creamy Dill Pickle Pasta Salad
More Dinner Recipes
- Peppermint Bark Brownie Mix Cookies
- Baked Gingerbread Donuts – With Coconut Flour!
- Brown Sugar and Walnut Mini Tarts
- Brown Butter and Pecan Cookies
- Cinnamon and Sugar Kefir Snickerdoodles
- Chocolate Chip Sourdough Biscotti
- All in One Apple Cake
📖 Recipe
Chicken Sausage and Mini Pepper Pasta
Ingredients
- 1 lb Pure Flavor® Aurora Bites Mini Peppers
- 1 lb pasta (penne, rigatoni, farfalle, or rotini)
- 1 large onion, sliced
- 1 lb chicken sausage (about 4 links), sliced
- 1 cup cherry tomatoes
- 1 tablespoon olive oil
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1 tsp Italian seasoning
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 375°F (190°C).
- Slice peppers and arrange on a baking sheet.
- Add sliced onion, sausage pieces, and cherry tomatoes to the sheet.
- Drizzle with olive oil and sprinkle on the spices. Toss to coat.
- Roast for 25 minutes until vegetables are tender and sausage is heated through.
- Cook pasta according to package instructions. Reserve 1/2 cup pasta water before draining.
- Toss pasta with shredded cheddar, roasted vegetables, sausage, and reserved pasta water until well combined. Serve hot.
Notes
- Use your preferred chicken sausage flavor—tomato & mozzarella, sweet Italian, or roasted red pepper all work well.
- Reserving 1/2 cup of pasta water helps create a creamy coating without adding milk or cream.
The provided nutrition information is an estimate and not guaranteed to be exact.