Creamy Sausage and Peppers Pasta

This Creamy Sausage and Peppers Pasta is the perfect combination of savory sausage, sweet bell peppers, and a rich, creamy sauce, all tossed with your favorite pasta. It’s a hearty, comforting dish that’s easy to make and always a hit at the dinner table. If you’re looking for a quick and delicious meal that feels like a warm hug, this pasta dish is exactly what you need!

In our house, nothing brings the family together like pasta night, and this Creamy Sausage and Peppers Pasta has become a favorite. The first time I made it, my husband couldn’t stop raving about the flavors—the way the juicy sausage pairs perfectly with the sweetness of the peppers, all wrapped up in that creamy sauce. Now, it’s a go-to recipe whenever we’re craving something comforting yet full of flavor. My little one loves it too, especially when the pasta gets all coated in that delicious sauce. It’s one of those meals that brings us together and makes the evening just a little bit cozier.

Why You’ll Love Creamy Sausage and Peppers Pasta

•Rich and Flavorful: The combination of sausage, peppers, and a creamy sauce makes every bite irresistible.

•Quick and Easy: Perfect for a weeknight dinner, this dish comes together in less than 30 minutes.

•Customizable: Use your favorite type of sausage, switch up the veggies, or even make it spicier for a little extra kick.

•Perfect for Leftovers: Tastes just as good the next day, making it great for meal prepping.

Ingredients Notes for Creamy Sausage and Peppers Pasta

•Sausage: You can use mild, sweet, or spicy Italian sausage depending on your taste preference.

•Bell Peppers: Choose a mix of red, yellow, and green peppers for a colorful and flavorful dish.

•Heavy Cream: Adds richness to the sauce, but you can substitute with half-and-half for a lighter version.

•Parmesan Cheese: Freshly grated Parmesan brings out the best in the creamy sauce.

•Pasta: Use any type of pasta you love—penne, rigatoni, or even spaghetti works well with this recipe.

Recipe Steps for Creamy Sausage and Peppers Pasta

Step 1: Cook the Sausage

1.Heat 1 tablespoon of olive oil in a large skillet over medium heat.

2.Add 1 lb of Italian sausage (removed from casings) and cook, breaking it up into pieces, until browned and fully cooked, about 5-7 minutes. Remove from the skillet and set aside.

Step 2: Sauté the Peppers and Garlic

1.In the same skillet, add 1 tablespoon of butter and 2-3 bell peppers (thinly sliced).

2.Cook the peppers for about 5 minutes until they begin to soften.

3.Add 3 cloves of minced garlic and cook for another minute until fragrant.

Step 3: Make the Creamy Sauce

1.Pour in 1 cup of heavy cream and stir, scraping up any browned bits from the bottom of the skillet.

2.Bring to a simmer, then stir in 1/2 cup of grated Parmesan cheese. Let the sauce thicken slightly, about 2-3 minutes.

Step 4: Combine Everything

1.Add the cooked sausage back into the skillet along with the cooked pasta (about 12 oz of your choice).

2.Toss everything together until well-coated in the creamy sauce. Season with salt and pepper to taste.

Step 5: Serve and Enjoy

1.Garnish with extra Parmesan and fresh parsley, and serve immediately.

Storage Options

•Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.

•Freezer: This dish can be frozen in individual portions. When ready to eat, thaw in the refrigerator overnight and reheat.

Variations & Substitutions

•Spicy Kick: Add red pepper flakes or use spicy sausage for extra heat.

•Vegetarian Version: Swap the sausage for a plant-based sausage or use mushrooms for a meaty texture.

•Cheese Substitute: Try Pecorino Romano for a slightly saltier and sharper cheese flavor.

Creamy Sausage and Peppers Pasta

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Course: Main Course

Kitchen: American, Italian

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Ingredients

 

1x2x3x

• ▢ 12 oz pasta penne, rigatoni, or your choice
• ▢ 1 lb Italian sausage mild or spicy, casings removed
• ▢ 1 tablespoon olive oil
• ▢ 1 bell pepper red, green, or yellow, sliced
• ▢ 1 onion sliced
• ▢ 3 cloves garlic minced
• ▢ 1 cup heavy cream
• ▢ 1/2 cup grated Parmesan cheese
• ▢ 1 teaspoon Italian seasoning
• ▢ Salt and black pepper to taste
• ▢ Fresh basil or parsley chopped (for garnish)

Instructions

• Cook the Pasta: In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.
• Brown the Sausage: In a large skillet over medium heat, add the olive oil. Add the sausage, breaking it up with a spoon. Cook until browned and cooked through, about 5-7 minutes. Remove the sausage from the skillet and set aside.
• Sauté the Vegetables: In the same skillet, add the sliced bell pepper and onion. Sauté for about 4-5 minutes until softened. Add the minced garlic and cook for an additional minute, until fragrant.
• Make the Sauce: Pour in the heavy cream and stir to combine. Add the Italian seasoning, salt, and black pepper. Bring to a simmer and cook for 2-3 minutes, allowing the sauce to thicken slightly.
• Combine Pasta and Sausage: Return the cooked sausage to the skillet and stir in the cooked pasta. Add the grated Parmesan cheese, mixing until everything is well coated. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.
• Serve: Remove from heat and garnish with fresh basil or parsley. Serve warm, with extra Parmesan cheese on the side if desired.