My grandfather was a quiet man, but he had a knack for getting a good, hearty supper on the table without a lot of fuss. This oven baked 4-ingredient sheet pan sausage pepper cavatappi is one of those weeknight shortcuts I learned from watching him. He believed the oven should do most of the work while he puttered around the barn or read the evening paper. Everything roasts together on one pan—sausage, peppers, cooked corkscrew pasta, and a jar of marinara—until the edges are a little charred and the sauce bubbles into all the twists of the noodles. It tastes like something you fussed over, but really, it’s as simple and practical as supper gets out here in the country.
I like to serve this straight from the sheet pan, set on a trivet in the middle of the table, with a big spoon so everyone can help themselves. A crisp green salad with a simple vinaigrette balances the rich sausage and sauce, and a slice of buttered garlic toast or plain white bread is perfect for swiping up any extra marinara. If you enjoy a little something to sip, a glass of red table wine or a tall glass of iced tea fits right in. For a true Midwestern finish, a simple fruit salad or a scoop of vanilla ice cream makes a comforting dessert after this hearty, no-fuss meal.
Oven Baked Sheet Pan Sausage Pepper CavatappiServings: 4
Ingredients
12 ounces dry cavatappi pasta
1 pound fully cooked smoked sausage or kielbasa, sliced into 1/2-inch rounds
2 large green bell peppers, seeded and sliced into strips
1 (24-ounce) jar marinara or pasta sauce
Directions
Preheat your oven to 400°F (200°C). Lightly grease a large rimmed baking sheet or line it with foil for easier cleanup.
Bring a large pot of salted water to a boil. Add the cavatappi and cook until just shy of al dente, 1–2 minutes less than the package directions. The pasta will finish softening in the oven.
While the pasta cooks, slice the fully cooked sausage into 1/2-inch rounds and cut the green bell peppers into strips about 1/2 inch wide.
Drain the cavatappi well, shaking off as much water as you can. You don’t need to rinse it.
On the prepared baking sheet, spread out the drained cavatappi in an even layer. Scatter the sliced sausage and green pepper strips evenly over the pasta.
Pour the jar of marinara sauce over everything on the sheet pan. Using a large spoon or tongs, gently toss and turn the pasta, sausage, and peppers right on the pan until everything is lightly coated and fairly evenly distributed. It doesn’t have to be perfect.
Spread the mixture back into an even layer, making sure some sausage and peppers are sitting on top so they can brown and char a little in the oven.
Place the sheet pan on the middle rack and bake for 20–25 minutes, or until the sauce is bubbling, the pasta edges are a bit crisp, and the sausage and peppers have some browned, slightly charred spots.
Carefully remove the pan from the oven and let it rest for about 5 minutes. This helps the sauce settle and cling to the curls of the cavatappi.
Serve the sausage, peppers, and pasta straight from the sheet pan, spooning up some of the charred bits and extra sauce for each plate.
Variations & Tips
You can easily bend this simple recipe to fit what you have on hand while keeping the 4-ingredient spirit. If you prefer a little heat, use a spicy smoked sausage or add a pinch of red pepper flakes when you toss everything on the sheet pan. Any color of bell pepper will work; red and yellow will give a sweeter, milder flavor than green. If you don’t have cavatappi, another short pasta such as rotini or penne will do, just be sure to cook it just shy of al dente so it doesn’t turn mushy in the oven. For extra richness, you can sprinkle a handful of shredded mozzarella or Parmesan over the top during the last 5 minutes of baking, though that does technically add another ingredient beyond the basic four. To keep cleanup simple, line the baking sheet with heavy-duty foil and lightly oil it so the sauce doesn’t stick. Food safety tips: Use fully cooked sausage for this shortcut recipe; check the package to confirm it is pre-cooked or smoked. Keep the sausage refrigerated until you are ready to slice and bake, and do not leave leftovers at room temperature for more than 2 hours (1 hour if your kitchen is very warm). Cool leftovers quickly, store them in a shallow covered container in the refrigerator, and enjoy within 3–4 days. Reheat thoroughly in the oven or microwave until steaming hot before eating.
