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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).

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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.

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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.
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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.

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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

Author: Tieghan Gerard
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.

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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.
View Recipe Comments
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So go make pasta! So simple, but so so good!

This post was originally published on January 21, 2013
4.73 from 11 votes (5 ratings without comment)

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Comments

  1. I needed to send you the tiny remark so as to say thank you over again over the amazing things you’ve shared at this time.

    Reply

  3. Your pics are always the best I want to just lick the screen, you were featured again on I Freakin’ did it Friday

    Reply

  4. My stomach is actually growling here!!!! Thanks so much for sharing. This is pinned and part of the menu for the week. Thanks!!

    Reply

  7. We are pasta fiends around here, and I know my boys would love the spicy aspect of this. Thanks for sharing at Church Supper. Have a blessed week & come back soon!

    Reply

  9. This looks yummy, my comfort food. Got to try this recipe! I pinned it and shared it. Would love for you to link it to my party at memoriesbythemile.com
    Wanda Ann @ Memories by the Mile

    Reply

  10. Wow! this looks colourfully delectable.. found you on tastespotting 🙂 Nice entry… I’m gonna omit the chicken sausage and try this.. I’m a vegetarian 🙂

    Reply

    1. I am sure it will be delicious without the chicken! I have a few vegetarian recipes you should check ut and a ton that you can totally eave the meat out of!

      Reply

  12. Hello! Love this simple recipe. I make one similar with sweet sausage. It looks delicious. Found you on the Show and Share party!

    Reply

  13. That is a meal I can dig my teeth into! Thanks for linking at Show Me Your Plaid Monday’s!

    Reply

  14. sometimes simple pastas are the best kind! I actually just had some spaghetti squash & beef tomato sauce for lunch, and even though it was only like 5 ingredient total, it totally made my day.

    and lovely pictures 🙂

    xoxo, Amy @ Interpret As You May

    {PS – I’m giving away a Fitness Notebook & would love for you to win!}

    Reply

  15. I found you from Stone Gable’s On the Menu Monday. This looks delicious – I can’t wait to try it out!

    Reply