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Creamy Sausage and Peppers Pasta
This creamy sausage and peppers pasta recipe takes a classic combo and elevates it into a restaurant-worthy meal! It's a quick and easy pasta you'll find yourself craving.
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4
Calories: 890 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 8 ounces uncooked pasta I used bucatini
- 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/whipping cream
- 1/2 teaspoon Dijon mustard
- 2 cups (packed) fresh baby spinach
- salt & pepper to taste
- freshly grated Parmesan cheese optional, to taste
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.
Cup of Yum
Notes
- Use either ground sausage meat or buy sausages and take the meat out of the casings.
- You can also find this recipe on page 38 of the Salt & Lavender: Everyday Essentials cookbook.
Nutrition Information
Calories
890kcal
(45%)
Carbohydrates
51g
(17%)
Protein
27g
(54%)
Fat
64g
(98%)
Saturated Fat
29g
(145%)
Polyunsaturated Fat
6g
Monounsaturated Fat
25g
Trans Fat
0.1g
Cholesterol
161mg
(54%)
Sodium
892mg
(37%)
Potassium
708mg
(20%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
3360IU
(67%)
Vitamin C
101mg
(112%)
Calcium
99mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 890
% 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.