Olive Garden Sausage and Peppers Rustica is one of those comforting Italian-American dishes that quickly became a fan favorite after returning to the menu. This hearty pasta combines savory Italian sausage, sweet bell peppers, onions, marinara sauce, and melty mozzarella for a satisfying dinner that feels both rustic and weeknight-worthy. The combination of bold sausage flavor with tender vegetables and rich tomato sauce makes this copycat recipe perfect for weeknight meals or casual entertaining
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Sausage and Peppers Pasta
Olive Garden Grilled Sausage and Peppers Rustica combines Italian sausage, fresh mozzarella cheese, and peppers to make a flavorful dish. I love that there is a hint of spice which really brings out the flavor of Italian sausage.
If you want to be low carb or gluten-free, you can take a pass on the pasta. It makes a hearty dinner all by itself.
Sausage and Peppers Rustica Ingredients
Here’s a list of what you need:
- Italian sausage – Provides bold, savory flavor and a protein base
- Bell peppers – Add sweetness, color, and tender texture
- Onion – Brings aromatic depth and mild sweetness
- Marinara sauce – Creates rich tomato foundation for the dish
- Red pepper flakes – Add gentle heat and enhance sausage flavor
- Salt – Balances and intensifies overall taste
- Olive oil РHelps saut̩ ingredients and develop flavor
- Mozzarella cheese – Melts into sauce for creamy texture
- Penne pasta – Holds sauce and sausage pieces for satisfying bites
Ingredient Notes
Olive Garden makes the dish with penne pasta. If you don’t have any of this on hand, I think any pasta you have will do. I have made it with spiral pasta.
I used red and yellow bell peppers. This is primarily due to the fact I hate, loathe, green bell peppers. Please feel free to use any type of bell pepper that you and your family enjoy.
If you wanted to make this recipe low-carb, you could use some of the low-carb pasta.
You can use whole wheat pasta instead of regular pasta.
How to Make Sausage and Peppers Pasta
- Cook the pasta according to the package directions and place it in a large serving dish.
- Heat olive oil in a large skillet over medium heat
- Slice the sausage and place the slices in the skillet.
- Cook the sausage until browned then remove the sausage from the pan.
- Add olive oil to the skillet.
- Add peppers, onions, and salt. Stir to combine.
- Cook the vegetables until tender.
- Add browned sausage and red pepper flakes. Stir thoroughly.
- Add the marinara sauce and heat well.
- Add shredded mozzarella cheese and stir until it is melted.
- Pour the mixture over the pasta.
- Sprinkle shredded mozzarella cheese on top if desired.
Storing and reheating leftovers
- Refrigerator Storage: Store leftover sausage and peppers rustica in an airtight container in the refrigerator for up to 3 days.
- Reheating Method: Reheat in a skillet over medium-low heat with a splash of marinara sauce or water, stirring occasionally until heated through and the pasta is tender.
- Freezing: Not recommended, as pasta and cheese can soften and lose texture after thawing.
What to Serve with Sausage and Peppers Pasta
Make your meal complete with everything from drinks to dessert!
Olive Garden Cocktails
Olive Garden Soups and Starters
Olive Garden Desserts
Check out more of my easy Italian recipes and the best Olive Garden recipes here on CopyKat!
Olive Garden Grilled Sausage and Peppers Rustica
Ingredients
- 1 pound penne pasta
- 1 pound Italian Sausage
- 2 tablespoons olive oil divided use
- 2 sliced bell peppers you can use red, green, yellow, or orange
- 1 cup sliced onion
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 26 ounces marinara sauce
- 1/4 cup shredded mozzarella cheese plus more for garnish if desired
Instructions
- Cook the pasta according to the package directions. Place the cooked pasta in a large serving dish.
- In a large skillet over medium heat, add 1 tablespoon of olive oil.
- Slice the sausage into bite-size pieces and place them in the skillet.
- Cook the sausage until browned then remove the sausage from pan and set aside.
- Add the remaining 1 tablespoon of olive oil to the skillet.
- Add sliced peppers, onions, and salt. Stir to combine.
- Cook until the onions are transparent and the peppers have cooked until tender.
- Add browned sausage to pan and red pepper flakes and stir thoroughly.
- If you want this to be spicy, add more red pepper flakes, about 1/4 to 1/2 teaspoon depending on how spicy you want.
- Add the marinara sauce to skillet and heat well.
- Add ½ cup shredded mozzarella cheese and stir until the cheese is melted.
- Pour the mixture over the cooked pasta.
- Sprinkle a little shredded mozzarella cheese on top if desired.
Thank you for this, it isn’t what I have been served there. Much appreciated.
My hubby loves this except for I use angel hair pasta instead of penne. I like it either way.
I know Angel hair pasta is super quick to cook!
This sounds like a great recipe to try. Thanks for sharing this..
Simon
I made this dish for the 1st time yesterday. I used my home made fusilli (do you have the KitchenAid pasta extruder attachment? It’s makes pasta making so easy!).
My husband loved it! The sauce with the addition of peppers and onions, and a few red pepper flakes adds so much! Another new favorite! Thank you, Stephanie!
I made this dish last night and found it to be very delicious and actually pretty easy to prepare. I’ve always loved the Sausage and Peppers Rustica at The Olive Garden and this is definitely very close to their recipe. I did end up adding a little white wine and a fresh minced clove of garlic and I used 1/2 tsp. of the red pepper flakes because I like a little kick. Other than that, I followed the recipe to a T. I will definitely make this again!
Linda S, love what you did to the recipe. When I recreate recipes I just try to make them as close as I can to the restaurant. I totally love the white wine and the fresh minced garlic!
Made Olive Garden Grilled Sausage and Pepper Rustica for supper tonight. Added lots of garlic, crushed fennel, onion powder, Italian spices, wine, and small can of tomato sauce. Used only half the pasta. Rockin’ AWESOME flavor. Hubby ate three helpings and told me to never lose that recipe.
Stephanie Manley – You are a Godsend. Incredibly quick and easy recipes that look
too good to be true. I had a chance to view some of your cooking videos and I want to make ALL of them. Thanks for timesaving yet delicious ideas!!
Liz, thank you for your kind words. I hope you try out some recipes, and let me know if there is something you are looking for!
It’s a seasonal dish that Olive Garden brings back every year, but you can get it any time if you ask. It’s my husband’s favorite and he’s going to be THRILLED when I make this!
I love being able to make those seasonal dishes any time of year.
I made this recipe but used Barilla low carb spaghetti. Added a pound of mushrooms and a can of black olives.Great taste and liked by all.
Great idea on the low carb spaghetti. Love the addition of mushrooms and black olives. Course, I think mushrooms go well with most everything!
Thanks for this recipe. I made it tonight with the green peppers and it came out great. Haven’t seen this dish at Olive Garden in years and thought it was discontinued. I got this dish on most visits before they took it off the menu. We have leftovers for tomorrow.
Luri, next time I make, I will make it your way!
looks awesome