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Some nights call for the easiest bowl of pasta—nothing fussy, just silky noodles, good olive oil, garlic, and a salty-cheesy finish. Simple, cozy, done.
Here’s the quick plan, plus a few tricks to make “simple” taste restaurant-level (think delicious sauce and perfectly al dente bites).
Why you’ll love this recipe
Pantry-first: dry pasta + olive oil/butter + garlic/seasonings + a little cheese.
Fast technique: cook pasta right, emulsify with starchy water, finish with zest/herbs.
Ingredient Notes
- Pasta: Any shape works; long strands feel luxe, short shapes catch sauce.
- Fat: Olive oil for fruitiness; butter for richness (use both for flavor layering).
- Flavor: Garlic, chili flakes, or cracked pepper—keep garlic pale gold, not brown.
- Brightness: Lemon zest/juice or a splash of vinegar to wake things up.
- Cheese: Parmesan/Pecorino—finely grated melts best.
- Fresh finish: Parsley or basil adds color and lift.
Recipe Inspiration
Perfect for a busy Monday night when all you want is a bowl of pasta.
When I don’t feel like cooking, I make pasta. Pasta is always comforting and always delicious and can be made with just a few simple ingredients.
Sometimes simple is just what we need. And who said simple had to be boring? I don’t do boring. While at least I don”t do boring food. Which is rather ironic, because me on the other hand, now that’s a different story.
I am very predictable. I cook, I clean, I hike, I grocery shop, I write, I do weird things with food to make it look extra pretty, I run around like a mad person, I sleep and then I do it all over again the next day.
READ: World’s most boring human being.
Step-by-step
- Salt the water well: It should taste pleasantly seasoned—this is your baseline flavor.
- Cook to al dente: Pasta should be tender with a little bite.
- Reserve pasta water: Ladle out a cup before draining—liquid gold for a glossy sauce.
- Build the base: Warm oil/butter; gently sizzle garlic until fragrant and just turning blond (no browning = no bitterness).
- Emulsify: Toss hot pasta into the pan; splash in pasta water while tossing until the sauce clings and looks shiny.
- Finish: Off heat, fold in cheese and any lemon/herbs. If it tightens, loosen with another splash of water.
Proven swaps & easy add-ins
- Veg: Handful of baby spinach, thawed peas, blistered cherry tomatoes, or sautéed mushrooms.
- Protein: Rotisserie chicken, crispy prosciutto, or a can of tuna/white beans.
- Heat: Extra chili flakes or a swirl of chili oil.
- Dairy-free: Skip butter/cheese; add more olive oil + lemon + toasted breadcrumbs for crunch.
- Gluten-free: Use your favorite GF pasta; save extra cooking water—GF starch varies.
What pasta shape works best for this?
Any! Long noodles feel extra silky; short shapes grab more sauce. Use what you have.
How do I keep garlic from burning?
Cook it low and slow in oil/butter until just fragrant and pale golden. Add pasta before it colors deeply.
Can I make it without cheese?
Yes—use extra olive oil, lemon, and toasted breadcrumbs for savory crunch. A few olives or capers add salty depth.
How do I get that restaurant finish?
Toss hot pasta with the fat and a little reserved pasta water. The starch emulsifies the sauce so it clings to every strand.
Red Pepper Garlic Chicken Sausage Pasta
Servings: 6 servings
Calories Per Serving: 703 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 pound fettuccine pasta
- 1 pound spicy Italian chicken sausage removed from casings
- 2 red bell peppers sliced into strips
- 1 orange bell pepper sliced into strips
- 1/2 cup olive oil
- 3 cloves large garlic peeled and lightly crushed
- 1 tablespoon red pepper flakes plus more if desired
- 1/4 cup chopped Italian flat-leaf parsley
- 1 tablespoon chopped fresh basil leaves
- 1/2 cup grated fresh parmesan plus more for garnish
Instructions
- In a small pan, heat olive oil over medium heat. Add the garlic and saute until light brown and fragrant. It’s important not too burn the garlic or else it will become bitter. Remove and discard the browned garlic. Add the red pepper flakes and saute for 1 minute. Turn off heat and set aside.
- Heat a large skillet over medium high with a tablespoon of olive oil. Add the chicken sausages and break up using a wooden spoon; brown all over. Add the bell peppers and saute until soft.
- In the meantime, bring a large pot of salted water to a boil. Cook the fettuccine until al dente. Reserve about 1/2 cup of pasta water and drain the rest.
- Add the pasta to the sausage skillet and toss, toss, toss to combine. Carefully add the garlic oil and as much pasta water as you need to make a sauce. Add the parmesan and toss some more.
- Remove pan from heat and top with fresh herbs.
- Serve hot.
So go make pasta! So simple, but so so good!
This post was originally published on January 21, 2013
Thank you so much for sharing all these amazing recipes! You are my “go to” every week when doing meal planning, and this did not disappoint! Simple and flavorful. I have teenage boys that request this particular meal every week before their soccer games. It’s flavorful, not too heavy, and gives them what they need to be sustained through warms up and a 90 minute game. Easy enough to do on a weeknight when we have little time before running out the door. We enjoy it at home or pack it in a thermos to enjoy on the way. We’re a gf family and use the Jovial Brown Rice Pasta, otherwise, we follow your directions word for word. Thanks again!
Hey Elissa,
Thanks so much for your kind message:) I’m so glad to hear that you have been enjoying this recipe and appreciate you making it so often! xT
This dish was amazing and so easy to make. I used chicken sausages with the casings still on and just cooked them according to the package. Then I sliced them up and added them with with the bell peppers. I even added some spinach and the roasted garlic back in! This recipe will definitely be in the weekly rotation. Thank you for always creating such delicious recipes and sharing them with us!
Hey Erin,
Wonderful!! I am thrilled to hear that this recipe was a winner, thanks a lot for making it! Have a great weekend:)
We love this recipe and have been using it for years! We decided to slice the sausage though and now have trouble finding anything not pre cooked. We usually use a chicken sausage with garlic or red peppers with cheese. It’s a bit spicy so sometimes we portion out a bit for the kids and add some Alfredo sauce to theirs. It’s definitely a favorite at our house! Thank you!
Hey Katrina,
Happy Sunday! I’m so glad to hear that this recipe is always a winner, thanks for making it so often! xT
So so delicious!!! We added onions and used the ‘Beyond Meat’ Beyond Italian sausage. And it was SO SO easy and quick!
I am so glad this turned out so well for you Emily! Thank you so much for trying it! xTieghan
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Loved this recipe. Made it twice and about to make it again this weekend.
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