Description
This Creamy Sausage and Peppers Pasta is a comforting Italian-American dish featuring tender penne pasta tossed in a rich, creamy Parmesan sauce with sautéed Italian sausage, colorful bell peppers, and onions. It’s perfect for a satisfying weeknight dinner that combines bold flavors and a luscious texture.
Ingredients
Scale
Pasta
- 12 oz penne pasta
Sausage and Vegetables
- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or spicy, casings removed)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small red onion, thinly sliced
- 3 cloves garlic, minced
Seasonings and Sauce
- 1/2 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
Garnish
- Chopped fresh parsley
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package directions until al dente. Drain the pasta and set it aside.
- Brown the Sausage: Heat olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned and fully cooked through. Remove the sausage from the skillet and set aside, leaving any rendered fat in the skillet.
- Sauté Vegetables: In the same skillet, add the sliced red and yellow bell peppers along with the thinly sliced red onion. Sauté the vegetables for 4 to 5 minutes until they become tender and slightly softened.
- Add Aromatics and Spices: Stir in the minced garlic, dried oregano, and red pepper flakes if using. Cook for an additional 1 minute, stirring constantly to release the flavors.
- Combine Sausage and Liquids: Return the cooked sausage to the skillet. Pour in the chicken broth, scraping up any browned bits from the bottom for extra flavor. Then add the heavy cream and bring the mixture to a gentle simmer.
- Incorporate Cheese: Lower the heat and stir in the grated Parmesan cheese until it melts smoothly into the sauce, creating a creamy texture.
- Toss Pasta: Add the cooked penne pasta to the skillet. Toss everything together until the pasta is evenly coated with the creamy sausage and pepper sauce.
- Season and Serve: Taste and season with salt and black pepper as needed. Garnish the dish with chopped fresh parsley and serve warm.
Notes
- Substitute penne with any short pasta such as rigatoni or fusilli if preferred.
- For a lighter creamy sauce, use half-and-half instead of heavy cream.
- To add more vegetables, consider including fresh spinach or sautéed mushrooms.
