If you’re looking for a quick dinner that tastes indulgent without demanding too much time or effort, this Creamy Sausage and Peppers Oasta is your new go-to.
With simple ingredients, bold flavors, and a velvety cream sauce, it’s perfect for busy weeknights or relaxed Sunday dinners.
Let’s get into how you can bring this savory, satisfying dish to your table in 30 minutes.
Why You’ll Love This Creamy Sausage and Peppers Pasta
- A comforting, hearty meal that’s ready in 30 minutes
- Perfectly balanced flavors: creamy, savory, sweet, and a hint of spice
- One-skillet recipe = minimal cleanup
- Easily customizable with different sausage types or veggies
- Family-friendly and meal-prep approved
Ingredients You’ll Need (And Substitutions)
To make this dish, you’ll need a few pantry staples and some fresh ingredients. Here’s what to grab:
- Italian sausage – Use mild or spicy depending on your preference. Pork, chicken, or turkey sausage all work well.
- Bell peppers – Red, orange, and yellow add sweetness and vibrant color.
- Onion and garlic – Essential aromatics that lay the flavor foundation.
- Pasta – Penne, rigatoni, fusilli, or any short pasta shape that holds sauce.
- Heavy cream – For a rich, creamy texture. You can substitute with half-and-half for a lighter version.
- Parmesan cheese – Adds depth and a salty, nutty finish.
- Olive oil – For sautéing the sausage and vegetables.
- Pasta water – Helps emulsify and thicken the sauce.
- Optional: red pepper flakes for a little heat, fresh parsley or basil for garnish
Substitutions:
- Dairy-free: Use coconut cream or a dairy-free alternative like oat cream and vegan cheese.
- Gluten-free: Use gluten-free pasta.
- Vegetarian: Substitute sausage with plant-based alternatives or mushrooms for a hearty feel.
Step-by-Step Instructions to Make It Perfectly
- Cook the pasta. Bring a large pot of salted water to a boil. Cook your pasta until al dente according to package directions. Reserve 1/2 cup of pasta water before draining.
- Brown the sausage. In a large skillet over medium heat, add a drizzle of olive oil. Remove sausage casings if needed, and cook until browned and crumbled. Set aside on a plate.
- Sauté the vegetables. In the same skillet, add a little more oil if needed and sauté the chopped onion and sliced bell peppers for 5–7 minutes, until softened. Add minced garlic and cook for another minute.
- Deglaze the pan. Pour in a splash of reserved pasta water or white wine to deglaze the skillet, scraping up any flavorful browned bits from the bottom.
- Create the cream sauce. Lower the heat and pour in the heavy cream. Let it simmer gently for 2–3 minutes until it thickens slightly.
- Add cheese and sausage. Stir in the Parmesan and return the cooked sausage to the pan. Simmer until heated through and creamy.
- Combine with pasta. Add the cooked pasta and toss to coat. Use reserved pasta water a tablespoon at a time to reach your desired consistency.
- Garnish and serve. Finish with fresh parsley, basil, or extra cheese. Serve hot.
Tips for the Creamiest Sauce
- Reserve pasta water: It’s starchy and perfect for binding the sauce.
- Avoid boiling cream: Simmer gently to keep the sauce from breaking.
- Use freshly grated Parmesan: Pre-shredded cheese doesn’t melt as well.
- Stir gently but constantly when adding cheese to create a smooth texture.
Storage, Reheating, and Meal Prep Tips
- Store in an airtight container in the fridge for up to 4 days.
- Reheat gently on the stovetop with a splash of milk or cream to loosen the sauce.
- Avoid freezing if using dairy-based cream, as it may separate. For better results, freeze without the cream and add it fresh when reheating.
- Make ahead: Cook the pasta and sausage a day ahead, and assemble the sauce fresh when serving.
What to Serve with Creamy Sausage and Peppers Pasta
Pair this dish with something light and crisp to balance the richness of the cream sauce:
- Fresh salad: Arugula or Caesar salad adds freshness and crunch.
- Garlic bread or focaccia: For sopping up every drop of sauce.
- Roasted vegetables: Like zucchini, broccoli, or asparagus for a nutritious side.
- Wine pairing: Try a chilled Pinot Grigio or a light-bodied red like Chianti.
Recipe FAQ’s
Can I make this dish ahead of time?
Yes! Cook the pasta and sausage a day in advance. Reheat gently with a splash of milk or cream to loosen the sauce before serving.
Can I freeze this creamy pasta?
It’s not ideal because the cream sauce may separate when thawed. For better results, freeze the sausage and pepper mixture without the cream, then add cream when reheating.
What type of sausage works best?
Italian pork sausage is classic, but chicken or turkey sausage also works. Use spicy sausage for extra flavor or mild for a kid-friendly option.
Creamy Sausage and Peppers Pasta (Easy Weeknight Dinner)
This Creamy Sausage and Peppers Pasta is a quick and cozy dinner packed with flavor. Juicy sausage, sweet bell peppers, and tender pasta come together in a luscious cream sauce that’s both comforting and family-friendly.Ready in just 30 minutes, it’s perfect for busy weeknights, yet special enough to serve to guests. Simple ingredients, and loads of flavor—this is pasta night done right.
Ingredients
- 8 oz short pasta penne, rigatoni, or fusilli
- 1 tablespoon olive oil
- 12 oz Italian sausage mild or spicy, casings removed
- 1 medium yellow onion thinly sliced
- 2 bell peppers red, orange, or yellow, thinly sliced
- 3 cloves garlic minced
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- ½ cup reserved pasta water as needed
- ¼ teaspoon red pepper flakes optional
- Salt and black pepper to taste
- Fresh parsley or basil for garnish (optional)
Instructions
- Cook the pasta. Bring a large pot of salted water to a boil. Cook your pasta until al dente according to package directions. Reserve 1/2 cup of pasta water before draining.
- Brown the sausage. In a large skillet over medium heat, add a drizzle of olive oil. Remove sausage casings if needed, and cook until browned and crumbled. Set aside on a plate.
- Sauté the vegetables. In the same skillet, add a little more oil if needed and sauté the chopped onion and sliced bell peppers for 5–7 minutes, until softened. Add minced garlic and cook for another minute.
- Deglaze the pan. Pour in a splash of reserved pasta water or white wine to deglaze the skillet, scraping up any flavorful browned bits from the bottom.
- Create the cream sauce. Lower the heat and pour in the heavy cream. Let it simmer gently for 2–3 minutes until it thickens slightly.
- Add cheese and sausage. Stir in the Parmesan and return the cooked sausage to the pan. Simmer until heated through and creamy.
- Combine with pasta. Add the cooked pasta and toss to coat. Use reserved pasta water a tablespoon at a time to reach your desired consistency.
- Garnish and serve. Finish with fresh parsley, basil, or extra cheese. Serve hot.