Sausage and Pepper Primavera with Pecorino Romano

A bright and hearty pasta dish with sweet Italian sausage, sautéed peppers, cherry tomatoes, lemon, and Pecorino Romano.

This simple yet flavorful pasta dish brings together hearty Italian sausage, tender peppers, and sweet cherry tomatoes, all tossed with whole wheat spaghetti in a light lemon and Pecorino Romano sauce. Finished with fresh herbs and a hint of red pepper flakes, it strikes the perfect balance of savory, zesty, and fresh—an easy weeknight meal that feels special enough for the weekend.

Servings

2

Prep Time

10-15 minutes

Cook Time

20-25 minutes

Total Time

30-40 minutes

Fresh
1 pound sweet Italian sausage (bulk or links, casing removed)
1 small onion, thinly sliced
2 cloves garlic, minced
1 cup small sweet peppers, sliced into strips
1 cup cherry tomatoes, halved
½ cup grated Pecorino Romano cheese (plus extra for serving)
Juice and zest of 1 lemon

Packaged
4 ounces whole wheat spaghetti noodles
3 tablespoons olive oil (divided)

Seasoning
Salt (for pasta water, plus to taste later)
Black pepper, to taste
½ teaspoon red pepper flakes (optional)

Garnish
Fresh basil or parsley, chopped (for garnish)

Preparation

  • Thinly slice the onion and sweet peppers.
  • Mince the garlic and halve the cherry tomatoes.
  • Remove the sausage from casings if using links.
  • Zest and juice the lemon.
  • Grate the Pecorino Romano and chop fresh basil or parsley for garnish.
  • Bring a large pot of well-salted water to a boil for the pasta.

Cooking

  • Cook the spaghetti in the boiling salted water until al dente. Reserve some pasta water, then drain.
  • While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the sausage, breaking it into crumbles, and cook until browned and fully cooked. Transfer to a plate and set aside.
  • Add more olive oil to the same skillet. Sauté the onion and garlic until softened and fragrant.
  • Stir in the sweet peppers and cook until tender. Add the cherry tomatoes and cook until they begin to blister.
  • Return the sausage to the skillet. Add the cooked spaghetti and toss everything together.
  • Stir in the lemon juice, lemon zest, grated cheese, and a splash of reserved pasta water to create a light, glossy sauce.
  • Season with salt, black pepper, and red pepper flakes if using.

Serving

  • Divide the pasta among bowls.
  • Garnish with chopped basil or parsley.
  • Top with extra Pecorino Romano cheese and serve warm.