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Sausage and vegetable pasta skillet served in a shallow bowl

Easy Sausage and Vegetable Pasta Skillet

This easy and versatile sausage and vegetable pasta skillet makes a quick, crowd-pleasing weeknight meal, ready in under 30 minutes. Mix it up with whatever meat and veggies you have in your fridge or freezer.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 569kcal
Author Ann Otis


  • 8 ounces dried penne pasta
  • 2 tablespoons olive oil divided
  • 8 ounces pork sausage such as andouille or kielbasa, sliced into 1/4 inch slices
  • 1 yellow onion chopped
  • 1 red bell pepper chopped
  • 1 tablespoon whole grain or creole mustard
  • 1/2 cup heavy cream or more to taste
  • kosher salt and pepper to taste
  • pinch of red pepper flakes (optional)


  • Bring in a large pot of salted water to a boil and cook the pasta according to the package instructions, until al dente. Drain the pasta and return to the pot. Stir in 1 tablespoon olive oil
  • While the pasta is cooking, in a large saute or frying pan, over medium heat, heat one tablespoon olive oil. Add the sausage and cook for 3-4 minutes until browned. Transfer the sausage to the pot of cooked and drained pasta.
  • Return the pan to medium heat and add the peppers and onions, with a large pinch of salt and pepper. Saute until vegetables are tender and lightly colored.
  • Add the pasta and sausage back to the skillet with the vegetables. Add the cream and mustard to the pan and stir until well combined. Add salt and pepper to taste. For extra spice, add a pinch of red pepper flakes.


Calories: 569kcal | Carbohydrates: 47g | Protein: 17g | Fat: 34g | Saturated Fat: 12g | Cholesterol: 81mg | Sodium: 420mg | Potassium: 392mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1410IU | Vitamin C: 40.4mg | Calcium: 43mg | Iron: 1.6mg