Slice the smoked or Italian sausage into bite-sized pieces. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sausage pieces and cook for about 6-8 minutes, stirring occasionally, until they are browned and crispy. Once cooked, transfer the sausage to a plate and set aside while retaining any drippings in the skillet.

In the same skillet, add a bit more olive oil if needed, then toss in the chopped onion. Sauté over medium heat for 3-4 minutes until the onion becomes translucent. Add the vibrant bell peppers and continue to stir frequently for 5 minutes, allowing them to soften. Finally, mix in the minced garlic and cook for an additional 30 seconds, releasing a lovely aroma.

Pour in the crushed tomatoes into the skillet with the sautéed vegetables. Season the mixture with a pinch of salt and black pepper to enhance the flavors. Bring the sauce to a gentle simmer and let it cook for 10-15 minutes, stirring occasionally.

While the sauce simmers, bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions, usually around 8-10 minutes, until it’s al dente. Before draining, reserve 1/4 cup of the pasta cooking water to help adjust the sauce later.

Add the cooked penne pasta and the browned sausage back into the skillet with the simmering sauce. Stir everything together gently to incorporate, ensuring the pasta is evenly coated.

Scoop the Sweet Pepper Sausage Pasta onto plates, ensuring a generous portion of sausage and veggies on each. For that finishing touch, sprinkle fresh chopped parsley over the top to add a burst of color and freshness. Serve hot and enjoy the delightful flavors that come together so effortlessly!