Print

Creamy Sausage Pasta with Peppers Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 55 reviews

This Creamy Sausage and Peppers Pasta is a comforting, flavorful dish combining savory Italian sausage, sweet bell peppers, and a luscious cream sauce. The pasta is cooked perfectly and tossed with a rich blend of cream, garlic, and fresh spinach, creating a hearty and satisfying meal that’s perfect for weeknight dinners or casual gatherings.

Ingredients

Pasta & Meat

  • 8 ounces uncooked bucatini pasta
  • 1 pound Italian sausage (mild or spicy, removed from casing)

Vegetables & Aromatics

  • 1/2 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

Sauce & Seasoning

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 teaspoon flour
  • 1 cup heavy whipping cream
  • 1/2 teaspoon Dijon mustard
  • Salt and pepper, to taste
  • Freshly grated Parmesan cheese, optional, to taste

Instructions

  1. Prepare the pasta: Cook the bucatini pasta according to package instructions in salted boiling water until al dente. Drain and set aside.
  2. Cook the sausage: In a large skillet over medium heat, heat the olive oil. Add the Italian sausage, breaking it up with a spoon, and cook until browned and cooked through, about 6-8 minutes. Remove sausage from skillet and set aside, leaving the fat in the pan.
  3. Sauté vegetables: In the same skillet, add the butter. Once melted, add the chopped onion, red bell pepper, and yellow bell pepper. Sauté until the vegetables have softened, about 5-7 minutes.
  4. Add garlic: Stir in the minced garlic and cook for another 1 minute until fragrant, making sure not to burn it.
  5. Make the sauce: Sprinkle the flour over the vegetables and stir well to combine. Cook for 1-2 minutes to remove the raw flour taste. Slowly pour in the heavy cream while stirring constantly to avoid lumps. Add the Dijon mustard and whisk to incorporate. Let the sauce simmer gently for about 3-5 minutes until it thickens slightly.
  6. Combine ingredients: Return the cooked sausage to the skillet and stir to coat with the creamy sauce. Add the fresh baby spinach and cook until wilted, about 2 minutes. Season with salt and pepper to taste.
  7. Toss with pasta: Add the drained pasta to the skillet and toss everything together to ensure the pasta is well coated with the sausage and pepper cream sauce.
  8. Serve: Serve hot, garnished with freshly grated Parmesan cheese if desired.

Notes

  • You can use mild or spicy Italian sausage depending on your preference.
  • If you want a lighter version, substitute heavy cream with half-and-half or a mix of milk and cream, but the sauce may be less rich.
  • Feel free to swap bucatini for another pasta shape like penne, rigatoni, or fettuccine.
  • Leftovers store well in the refrigerator for up to 3 days and can be gently reheated on the stovetop.

Find it online: https://mealoria.com/creamy-sausage-pasta-with-peppers-recipe/