Description
This creamy sausage and peppers pasta recipe features perfectly cooked pasta tossed with savory Italian sausage, sautéed bell peppers, and a luscious garlic cream sauce. Fresh spinach adds a vibrant touch, while Parmesan cheese optional for serving provides a delightful finish. A quick and satisfying stovetop meal that’s perfect for busy weeknights.
Ingredients
Scale
Pasta
- 8 ounces uncooked pasta (such as bucatini, penne, or rigatoni)
Meat
- 1 pound Italian sausage (mild or spicy), casings removed
Vegetables
- ½ medium onion, chopped
- 1 medium red bell pepper, chopped
- 1 medium yellow bell pepper, chopped
- 2-3 cloves garlic, minced
- 2 cups packed fresh baby spinach
Dairy & Fats
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 cup heavy cream
- Freshly grated Parmesan cheese (optional, for serving)
Pantry
- 1 teaspoon all-purpose flour
- ½ teaspoon Dijon mustard
- Salt and pepper, to taste
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain the pasta and set aside, reserving some hot pasta water for later.
- Brown Sausage: While pasta cooks, heat a large skillet over medium-high heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned and cooked through. Remove the sausage from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add olive oil. Sauté the chopped onion and red and yellow bell peppers until they are softened and lightly browned, about 5-7 minutes.
- Make Sauce: Reduce heat to medium, add butter and minced garlic to the skillet. Cook until fragrant, about 1 minute. Sprinkle the flour over the mixture and cook for an additional minute, stirring constantly to avoid lumps.
- Add Cream and Mustard: Stir in the heavy cream and Dijon mustard until the sauce is smooth and slightly thickened.
- Combine and Finish: Return the cooked sausage and fresh spinach to the skillet. Toss everything to combine. Add a splash of the reserved hot pasta water to loosen the sauce if needed. Add the cooked pasta and toss until the spinach wilts and pasta is evenly coated with the creamy sauce. Season with salt and pepper to taste.
- Serve: Serve the pasta immediately, topped with freshly grated Parmesan cheese if desired.
Notes
- You can substitute heavy cream with half-and-half for a lighter sauce, but it may be less rich and creamy.
- For a spicier dish, use spicy Italian sausage or add red pepper flakes while sautéing.
- If you prefer, use gluten-free pasta to accommodate dietary restrictions.
- Reserving pasta water is key to adjusting the sauce consistency perfectly.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop.
