Creamy Sausage & Bell Pepper Pasta
This is the kind of pasta dinner that makes a regular Tuesday feel a little more put together. Italian sausage, sweet bell peppers, garlic, parmesan, and a silky cream sauce all meet in one skillet, with the pasta doing the heavy lifting. It is cozy, colorful, forgiving, and very beginner friendly.
Recipe at a Glance
Prep: 15 minutes · Cook: 25 minutes · Bake: Not applicable · Chill: Not applicable · Rest: Not applicable · Total: 40 minutes · Serves: 4 to 6 · 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
How to Make Creamy Sausage & Bell Pepper Pasta
1. Cook the pasta
Bring a large pot of salted water to a boil. Add the penne or rigatoni and cook until al dente according to the package directions. Before draining, scoop out ½ cup pasta water. Drain the pasta and set it aside. The reserved water is your sauce insurance policy, so do not skip it.
2. Brown the sausage
Heat a large skillet over medium-high heat. Add the sausage and break it into bite-size crumbles with a wooden spoon or spatula. Cook until browned and cooked through. A little browning on the bottom of the pan is useful because those browned bits add flavor to the sauce.
3. Soften the peppers and onion
Add the sliced red pepper, yellow pepper, and onion to the skillet. Cook until the vegetables soften and pick up some color from the pan. Stir occasionally, but give them enough uninterrupted contact with the skillet to develop a little char.
4. Build the cream sauce
Add the minced garlic and cook for about 60 seconds, just until fragrant. Pour in the heavy cream and bring it to a gentle simmer. Let it bubble for about 2 minutes. Keep the heat moderate so the cream does not scorch.
5. Bring everything together
Add the cooked pasta and parmesan to the skillet. Toss until the noodles are coated. If the sauce looks too thick, add a small splash of the reserved pasta water and toss again. Finish with torn fresh basil and serve immediately.
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.
Tips & Troubleshooting
- Sauce too thick: Add reserved pasta water a tablespoon or two at a time.
- Sauce too thin: Let it simmer briefly before adding more pasta water.
- Peppers are pale: Increase the heat slightly and give them more time against the skillet.
- Garlic tastes bitter: It likely cooked too long. Add it only for about 60 seconds before the cream.
- Cheese is clumping: Keep the pan off very high heat and toss the parmesan into the warm pasta and sauce gradually.
Storage & Reheating
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of milk or water to loosen the cream sauce. This pasta is best fresh, so freezing is not recommended for the creamiest texture.
Frequently Asked Questions
Can I prep anything ahead?
Yes. Slice the peppers and onion and mince the garlic ahead of time. Refrigerate them separately in airtight containers. You can also portion the sausage and grate the parmesan before cooking.
Can I use a different pasta?
Absolutely. Penne and rigatoni are listed because their shapes hold the creamy sauce well, but another short pasta can work.
Why save pasta water?
Starchy pasta water helps loosen the cream sauce while helping it cling to the noodles instead of becoming watery.
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More from Sweet Pea
Need another weeknight idea? Try What Should I Make?, browse Recipes by Budget, explore the $50 Grocery Challenge, or visit Shop My Kitchen. For another creamy dinner, try Garlic Parmesan Chicken Skillet, Copycat Olive Garden Chicken Alfredo, or Creamy Mushroom Garlic Noodles. If you want a rice-based dinner instead, try One-Pan Garlic Butter Chicken Rice Bowls.
