This is the kind of weeknight dinner that makes you feel clever. It looks like pasta, twirls like pasta, and eats like a hearty bowl of comfort—but it’s all veggies. Savory sausage, sweet bell peppers, and a garlicky tomato finish come together fast, with plenty of color and texture.

It’s satisfying without being heavy, and you won’t miss traditional noodles. If you’re trying to eat more vegetables or keep things gluten-free, this one’s a keeper.

Why This Recipe Works

Spiralized veggies soak up sauce quickly, so you get big flavor in less time. The sausage brings built-in seasoning—fennel, garlic, and a touch of heat—so you don’t need a long list of spices.

Bell peppers add sweetness that balances the savory sausage and tangy tomatoes. A quick sauté keeps the “noodles” tender-crisp instead of soggy. Finish with fresh herbs and a dusting of cheese for a bright, restaurant-level finish.

What You’ll Need

12 oz Italian sausage (sweet or hot; casings removed if using links)
3 large bell peppers (mixed colors, sliced into thin strips)
1 medium onion (thinly sliced)
3 cloves garlic (minced)
1 can (14.5 oz) diced tomatoes (or crushed, undrained)
2 tbsp tomato paste
1/2 tsp red pepper flakes (optional)
1 tsp Italian seasoning (or a mix of dried oregano and basil)
2 tbsp olive oil (divided)
1/4 cup low-sodium chicken broth (or water)
2–3 large zucchinis, spiralized into “noodles” (about 6–8 cups)
1 large carrot, spiralized (optional for color and sweetness)
Salt and black pepper, to taste
Fresh basil or parsley, chopped (for garnish)
Freshly grated Parmesan (optional, for serving)
Lemon wedges (optional, for a bright finish)

How To Make Sausage Bell Pepper Pasta

Prep the veggies. Spiralize the zucchini and carrot.
Lay the zucchini noodles on a clean kitchen towel, sprinkle lightly with salt, and let them sit while you start the sauce. This helps reduce excess moisture.
Brown the sausage. Heat 1 tablespoon of olive oil in a large skillet over medium-high. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through, 5–7 minutes.
Transfer to a plate, leaving drippings in the pan.
Sauté the peppers and onions. Add the remaining 1 tablespoon of olive oil. Stir in the sliced bell peppers and onion. Cook, stirring occasionally, until softened and slightly charred at the edges, 6–8 minutes.
Season with a pinch of salt.
Add aromatics and seasonings. Stir in the garlic, red pepper flakes, and Italian seasoning. Cook until fragrant, about 30 seconds. Add the tomato paste and cook for 1 minute to deepen the flavor.
Build the sauce. Pour in the diced tomatoes and chicken broth.
Scrape up any browned bits from the pan. Return the sausage to the skillet and simmer 3–5 minutes to thicken. Taste and season with salt and pepper.
Dry the “pasta.” Gently squeeze the zucchini noodles in the towel to remove excess moisture.
This keeps the dish from getting watery.
Combine and warm through. Add the zucchini and carrot noodles to the skillet. Toss with tongs for 1–2 minutes, just until heated and slightly tender. Don’t overcook—aim for a tender-crisp bite.
Finish and serve. Remove from heat.
Top with chopped basil or parsley and a squeeze of lemon if you like. Serve with freshly grated Parmesan.

Keeping It Fresh

Zucchini noodles release moisture as they sit. For the best texture, combine the noodles with the sauce right before serving.

If you’re prepping ahead, store the sauce and spiralized veggies separately. Reheat the sauce, then toss with the noodles just to warm through.

Leftovers keep 2–3 days in an airtight container. Reheat gently in a skillet over medium with a splash of broth.

Microwaves can make the noodles softer, so use short bursts and toss between them.

Benefits of This Recipe

Lighter than traditional pasta while still hearty and satisfying.
Gluten-free and veggie-forward without feeling restrictive.
Fast cook time: done in about 30 minutes.
Flexible ingredients: use whatever spiralizable veggies and sausage you have.
Meal prep friendly: sauce can be made days ahead.

What Not to Do

Don’t overcook the veggie noodles. They turn watery and limp fast.
Don’t skip salting and draining the zucchini. This step keeps the sauce from thinning out.
Don’t crowd the pan when browning sausage. Overcrowding steams the meat and dulls the flavor.
Don’t add cheese too early. It can clump. Garnish at the end.
Don’t forget acidity. A squeeze of lemon or a splash of vinegar brightens the whole dish.

Variations You Can Try

Different “noodles”: Try butternut squash, sweet potato, yellow squash, or cabbage ribbons.
Each adds a unique sweetness and texture.
Swap the sausage: Use chicken sausage, turkey sausage, or plant-based sausage. Crumbled tofu with fennel and paprika also works.
Creamy twist: Stir in a splash of heavy cream or coconut milk at the end for a velvety sauce.
Extra veg: Add mushrooms, spinach, or cherry tomatoes in the sauté stage.
Heat lovers: Use hot Italian sausage and extra red pepper flakes.
Herb switch: Go fresh with basil, thyme, or rosemary instead of dried Italian seasoning.
Dairy-free finish: Skip Parmesan and use toasted pine nuts or a sprinkle of nutritional yeast.

FAQ’s For Sausage Bell Pepper Pasta

Can I make this without a spiralizer?

Yes. Use a julienne peeler, a mandoline set to thin strips, or buy pre-spiralized veggies from the store. You can also cut zucchini into thin ribbons with a vegetable peeler.

How do I stop zucchini noodles from getting watery?

Salt and drain them first, then squeeze gently in a towel. Cook them briefly—1 to 2 minutes—just to warm through. If the sauce looks thin, simmer it a minute before adding the noodles.

What’s the best type of sausage to use?

Italian sausage works best because it’s seasoned with fennel, garlic, and herbs. Choose sweet for a milder flavor or hot if you like heat. Chicken and turkey versions are great lighter options.

Can I make it vegetarian?

Absolutely. Swap sausage for plant-based sausage or use mushrooms plus a pinch of fennel seeds, smoked paprika, and soy sauce for savory depth.

Will this freeze well?

The sauce freezes beautifully, but the veggie noodles don’t. Freeze the sausage-pepper-tomato mixture up to 3 months. Reheat and toss with freshly spiralized veggies.

Is there a way to add more protein?

Yes. Add white beans to the sauce, or stir in cooked chicken. For a dairy boost, finish with ricotta dollops when serving.

What if I don’t like bell peppers?

Use onions and mushrooms, or try fennel and cherry tomatoes. The key is a mix of sweetness and savoriness to balance the sausage.

Wrapping Up

This Sausage & Bell Pepper “Pasta” with Spiralized Veggies brings comfort-food flavor with a lighter touch. It’s quick, colorful, and endlessly flexible, making it a reliable weeknight staple.

Keep the noodles crisp-tender, lean on the sausage for seasoning, and finish with fresh herbs. You’ll get that twirl-worthy bowl you crave—no pasta required.