What type of sausage should I use for creamy sausage and peppers pasta?

For authentic flavor, use Italian sausage, either mild or spicy depending on your preference. You can use links and remove casings or ground sausage. Pork sausage is most traditional, but turkey or chicken sausage are lighter alternatives.

Which pasta shape is best for soaking up the sauce?

Bucatini, rigatoni, and penne are excellent choices as their hollow shapes and ridges capture the creamy sauce well, ensuring every bite is flavorful.

How do I thicken the sauce without using flour?

Cornstarch mixed with cold water is a great alternative and won’t alter flavor. Adding extra cheese like Parmesan also helps thicken the sauce while boosting richness.

Can I use a lighter option instead of heavy cream?

Yes, half-and-half or unsweetened coconut milk works as lighter alternatives, though they will yield a thinner sauce. Adjust seasoning accordingly to maintain flavor.

Creamy Sausage and Peppers Pasta: Easy One-Pot Recipe

Name: Creamy Sausage & Bell Pepper Pasta: Quick One-Pot Wonder
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 8 ounces uncooked pasta (bucatini recommended but any short pasta like rigatoni, bow tie, or farfalle works); 1 pound Italian sausage (ground or removed from casings, spicy or mild); 1 tablespoon olive oil; 1/2 medium onion, chopped; 2 medium bell peppers (one red, one yellow); 4 cloves garlic, minced; 1 tablespoon butter; 1 teaspoon flour; 2 cups chicken broth; 1 cup heavy cream; 1/2 teaspoon Dijon mustard; 2 cups fresh baby spinach (or substitute with kale, fresh tomatoes, or mushrooms); Salt and pepper to taste; Parmesan cheese, freshly grated (Romano, Asiago, or shredded mozzarella can also be used)

Description

🍝 Discover the delight of a quick, creamy pasta dish that’s perfect for any busy evening.
🌶 Savory Italian sausage and fresh bell peppers come together in this one-pot wonder that you can whip up in no time!

Ingredients

Scale

8 ounces uncooked pasta (bucatini recommended but any short pasta like rigatoni, bow tie, or farfalle works)
1 pound Italian sausage (ground or removed from casings, spicy or mild)
1 tablespoon olive oil
1/2 medium onion, chopped
2 medium bell peppers (one red, one yellow)
4 cloves garlic, minced
1 tablespoon butter
1 teaspoon flour
2 cups chicken broth
1 cup heavy cream
1/2 teaspoon Dijon mustard
2 cups fresh baby spinach (or substitute with kale, fresh tomatoes, or mushrooms)
Salt and pepper to taste
Parmesan cheese, freshly grated (Romano, Asiago, or shredded mozzarella can also be used)

Instructions

1. Cook pasta al dente in salted boiling water. Brown sausage in a skillet over medium-high heat for 8-10 minutes, crumbling as it cooks, then transfer to a paper towel-lined plate to drain.
2. Sauté onion and bell peppers in olive oil in the same skillet until onions are lightly browned and peppers softened, about 7-8 minutes. Add minced garlic and butter, cooking until garlic is fragrant.
3. Sprinkle flour over the mixture, cooking and stirring for about a minute. Gradually stir in chicken broth, heavy cream, and Dijon mustard, allowing the sauce to thicken slightly without lumps.
4. Return sausage and add spinach to the skillet, stirring until spinach wilts. Incorporate a splash of reserved hot pasta water to loosen the sauce before draining pasta.
5. Toss the pasta with the sauce until well coated. Season with salt and pepper, and serve with freshly grated parmesan cheese.

Notes

🧅 Allow onions and peppers to cook sufficiently for sweetness to develop; don’t rush this step.
🌶️ Add crushed red pepper flakes if using mild sausage for extra heat.
🍷 Opt for dry red wine instead of some chicken broth for added richness.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: One-Pot Cooking
Cuisine: Italian

Nutrition

Serving Size: 1/4 of recipe
Calories: 890
Sugar: 5g
Sodium: 950mg
Fat: 60g
Saturated Fat: 30g
Unsaturated Fat: 22g
Trans Fat: 0.5g
Carbohydrates: 45g
Fiber: 5g
Protein: 35g
Cholesterol: 125mg