Creamy Sausage and Peppers Pasta
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Calories
890 kcal
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Course
Main Course
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Cuisine
American
Creamy Sausage and Peppers Pasta
Description
This recipe features Italian sausage cooked until browned and set aside, while onions and red and yellow bell peppers soften in the same skillet. Adding butter and garlic forms the base of a creamy sauce thicken with a touch of flour. Heavy cream combined with Dijon mustard creates a smooth, slightly tangy sauce coating the sausage and vegetables. Fresh baby spinach tossed in at the end wilts slightly, adding color and mild flavor.
The interplay of the sausage’s savory richness with the sweet peppers and creamy sauce yields a comforting dish. Bucatini pasta is cooked al dente, then mixed with the sauce and finished by adding some reserved hot pasta water to loosen the sauce and bind all components together. Seasoned with salt and black pepper and optionally topped with freshly grated Parmesan cheese, this pasta dish is rich and hearty.
Serve it hot as a satisfying main course. The inclusion of colorful bell peppers adds both nutritional variety and brightness to the plate.
Ground sausage meat or sausage links with casings removed can be used, providing flexibility. Cooking the components separately, then combining them, ensures even texture and flavor. Timing the sauce thickening is key to a smooth consistency.
Ingredients
- 8 ounces pasta I used bucatini, uncooked
- 1 pound Italian sausage see note
- 1 tablespoon olive oil
- 1/2 medium onion chopped
- 1 medium red bell pepper chopped
- 1 medium yellow bell pepper chopped
- 1 tablespoon butter
- 2-3 cloves garlic minced
- 1 teaspoon flour
- 1 cup heavy cream aka whipping cream
- 1/2 teaspoon Dijon mustard
- 2 cups baby spinach packed, fresh
- salt to taste
- black pepper to taste
- Parmesan Cheese optional, to taste, freshly grated
Instructions
- Boil a large, salted pot of water and cook the pasta al dente according to package directions.
- Meanwhile, brown the sausage meat in a skillet over medium-high heat, breaking it up as you go along (about 8-10 minutes). Once it's cooked through, transfer it to a paper towel lined plate.
- Add the oil to the skillet, along with the onion and chopped bell peppers. Cook until the onion is lightly browned and the peppers have softened up (about 7-8 minutes).
- Reduce the heat to medium. Add the butter and garlic to the skillet, and once the butter melts, sprinkle in the flour and cook for about a minute, stirring well.
- Stir in the cream and Dijon mustard (ensure there's no lumps from the flour). The sauce should thicken quite quickly, so don't let it cook for more than a minute or so before moving on to the next step.
- Add the cooked sausage and spinach to the skillet and stir/toss.
- Before draining the pasta, add in a splash (a couple tablespoons or so) of the hot pasta water to the skillet, then drain the pasta and add it to the skillet. Toss until the spinach has wilted and the pasta is coated with the sauce. Serve immediately with salt & pepper as needed and some freshly grated parmesan cheese.
Notes
- You can use ground sausage meat or remove sausage from casings as preferred.
- Bucatini pasta is recommended, but other medium pasta shapes work.
- The recipe is found on page 38 of the Salt & Lavender: Everyday Essentials cookbook.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 890 kcal
% Daily Value*
| Calories | 890kcal | 45% |
| Carbohydrates | 51g | 17% |
| Protein | 27g | 54% |
| Fat | 64g | 98% |
| Saturated Fat | 29g | 145% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 25g | 125% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 161mg | 54% |
| Sodium | 892mg | 37% |
| Potassium | 708mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 3360IU | 67% |
| Vitamin C | 101mg | 112% |
| Calcium | 99mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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