Creamy Sausage & Bell Pepper Pasta
Italian sausage, blistered peppers, and a silky cream sauce hugging every noodle. Forty cozy minutes, one happy table.
Prep: 15 min · Cook: 25 min · Total: 40 min · Serves: 4–6 servings · Difficulty: Easy
Ingredients
- 1 lb Italian sausage, casings removed
- 12 oz penne or rigatoni
- 1 red + 1 yellow bell pepper, sliced
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 cup heavy cream
- ¾ cup parmesan
- Fresh basil
Method
- Boil pasta to al dente, reserving ½ cup pasta water.
- Brown sausage in a cast iron skillet. Add peppers and onion, sauté until soft and slightly charred.
- Add garlic for 60 seconds, then pour in cream. Simmer 2 minutes.
- Toss in pasta and parmesan. Loosen with pasta water as needed.
- Finish with torn basil and serve immediately.
Allergen-aware substitutions
- Dairy-free: swap heavy cream for oat cream and use dairy-free parmesan.
- Gluten-free: use your favorite gluten-free pasta.
- Pork-free: use chicken or turkey Italian sausage.
Storage, reheating & freezer
Storage: Refrigerate up to 3 days.
Reheating: Warm with a splash of milk to loosen the sauce.
Freezer: Not ideal — best fresh.
Frequently asked
Can I make this ahead of time?
Yes — prep the ingredients up to 24 hours in advance and store in airtight containers. Cook just before serving for the cozyest texture.
What if I don’t have one of the ingredients?
See the substitutions section above. Most pantry swaps work beautifully here — this recipe was designed to be forgiving.
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Photo note: Cast iron skillet, basil, parmesan, warm evening light.