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
Ingredients
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)
Instructions
Cook the Pasta
Bring a large pot of salted water to a boil. Add 4 ounces whole wheat spaghetti noodles and cook until al dente. Reserve 1/2 cup pasta water, then drain.
Cook the Sausage
In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add 1 pound sweet Italian sausage (bulk or links, casing removed), breaking it into crumbles. Cook until browned and fully cooked through. Remove with a slotted spoon and set aside.
Sauté the Vegetables
Add the remaining 2 tablespoons olive oil to the skillet. Sauté 1 small thinly sliced onion and 2 minced garlic cloves until softened and fragrant. Add 1 cup sliced small sweet peppers and cook for 4–5 minutes until tender. Add 1 cup halved cherry tomatoes and cook another 2 minutes until they blister slightly.
Combine
Return the sausage to the skillet with the vegetables. Add the cooked spaghetti and toss well. Stir in the juice and zest of 1 lemon, 1/2 cup grated Pecorino Romano cheese, and a splash of the reserved pasta water to form a light, glossy sauce. Season with salt, black pepper, and 1/2 teaspoon red pepper flakes (if using).
Serve
Garnish with chopped fresh basil or parsley and top with extra Pecorino Romano cheese at the table.
Bring a large pot of salted water to a boil. Cook pasta until al dente.
Reserve ½ cup pasta water, then drain.
In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add sausage, breaking into crumbles, and cook until browned and cooked through. Remove with a slotted spoon and set aside.
Add remaining 2 tablespoons olive oil to the skillet. Sauté onion and garlic until softened and fragrant.
Add sweet peppers, cook 4–5 minutes until tender.
Add cherry tomatoes and cook another 2 minutes until they blister slightly.
Return sausage to skillet with the vegetables.
Add cooked pasta and toss well. Stir in lemon juice, zest, Pecorino Romano, and a splash of reserved pasta water to form a light, glossy sauce. Season with salt, pepper, and red pepper flakes.
Garnish with fresh basil or parsley. Top with extra Pecorino Romano at the table.
