Kris Jenner Sausage and Pepper Pasta Recipe: One-Pan Italian Feast

This one-pan wonder brings Italian comfort to your table with minimal cleanup. The combination of sweet peppers, savory sausage, and al dente pasta creates a restaurant-quality meal that feels special without the fuss.

I developed this method after years of testing pasta dishes in professional kitchens. The key is browning the sausage first to build deep flavor, then using those rendered fats to soften the peppers before tossing everything with the pasta.

You’ll end up with a dish where every bite delivers tender peppers, juicy sausage, and perfectly coated pasta. The flavors meld together in the pan, creating a sauce that’s rich and satisfying without being heavy.

The beauty of this recipe is its simplicity—just one pan, 30 minutes, and a handful of ingredients stand between you and a meal that tastes like it came from a trattoria.

Ingredients for Kris Jenner Sausage and Pepper Pasta

Sweet peppers, savory sausage, and pasta come together in one pan for Italian comfort.

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The sausage is the backbone here. Sweet Italian gives that classic flavor, but spicy works if you like heat. I grab mine from Whole Foods—they’ve got good options without weird fillers. The peppers? Any color combo looks great (red, yellow, orange) and adds natural sweetness. For the tomatoes, San Marzano cans from an Italian market are worth the splurge.

No heavy cream? Whole milk with a tablespoon of flour thickens it up. Fresh basil instead of dried? Use triple the amount. Can’t find penne? Rigatoni or farfalle hold sauce just as well. Chicken broth can be subbed with veggie if that’s what you’ve got. The Parmesan is optional but adds that restaurant finish.

Leftovers keep 3-4 days in the fridge—reheats like a dream. Freeze for up to 2 months (without the pasta, which gets mushy). I double the recipe and freeze half for lazy nights. Just thaw and toss with fresh pasta.

Step-by-Step Instructions for Sausage and Pepper Pasta

Here’s the method. Straightforward, tested, works every time.

Step 1: Brown the Sausage and Aromatics

Heat the 2 tbsp olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the 1 lb Sweet Italian Sausage with casings removed, breaking it up with a wooden spoon as it cooks. You want it to brown nicely, which takes about 5-7 minutes.

Once the sausage is crumbly and golden, stir in the diced yellow onion. Cook for 3-4 minutes until the onion softens and becomes translucent. Then add the minced garlic cloves and cook for 30 seconds until fragrant. Be careful not to let the garlic burn—it turns bitter fast.

Step 2: Add Peppers and Tomatoes

Toss in the 3 whole Bell Peppers, sliced thin. Sauté for 5 minutes until they start to soften but still retain a bit of crunch. This keeps them vibrant in the final dish.

Next, pour in the 1 can crushed tomatoes, then add the 1 cup chicken broth, 1 tsp dried oregano, 1 tsp dried basil, 0.5 tsp red pepper flakes, 1 tsp salt, and 0.5 tsp black pepper. Stir well to combine. Bring to a gentle simmer and let it cook for 10 minutes to meld the flavors.

Step 3: Cook the Pasta in the Sauce

Add the 12 oz penne pasta directly to the skillet, pressing it down into the sauce so it’s mostly submerged. Pour in enough hot water to just cover the pasta—about 2 cups should do it.

Cover and simmer over medium heat for 10-12 minutes, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed. The pasta will finish cooking in the sauce, soaking up all that flavor.

Step 4: Finish with Cream and Cheese

Reduce the heat to low and stir in the 0.5 cup heavy cream. Let it simmer for 2-3 minutes until the sauce thickens slightly. The cream adds richness and balances the acidity from the tomatoes.

Finally, remove from heat and stir in the 0.5 cup Parmesan cheese until fully melted. Taste and adjust seasoning if needed. The cheese should create a silky, cohesive sauce that clings beautifully to the pasta and sausage.

Troubleshooting Perfect Results

Sausage Too Greasy

If your sausage releases too much fat, blot it with a paper towel after browning. I also recommend using 80/20 lean-to-fat ratio sausage for better balance. Drain excess fat but leave about 1 tbsp for flavor. 💡

Pasta Undercooked

If your pasta isn’t tender after 12 minutes, add ½ cup hot water, cover, and cook for 3-4 more minutes. Stir frequently to prevent sticking. The starch in the water helps thicken the sauce as it cooks.

Sauce Too Thin

For a thicker sauce, simmer uncovered for 5 extra minutes after adding pasta. Alternatively, mix 1 tbsp cornstarch with 2 tbsp cold water and stir in. Let it simmer for 2 minutes to activate.

Peppers Too Soft

Add peppers 2 minutes later if you prefer more bite. Sauté them separately in 1 tbsp olive oil for 3 minutes before combining with sausage. This keeps their texture crisp-tender. 🔥

Cream Curdling

Prevent curdling by tempering the cream first. Mix ¼ cup hot sauce into the cream before adding to the pan. Keep heat at low-medium and stir constantly. If it happens, a splash of cold water can help re-emulsify.

Bland Flavor

Boost flavor with 1 tsp balsamic vinegar or a pinch of sugar to balance acidity. Fresh herbs like basil or parsley at the end add brightness. Taste before serving and adjust salt if needed.

Frequently Asked Questions