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.