Description
This Creamy Sausage and Peppers Pasta is a hearty and flavorful dish featuring tender pasta tossed in a rich and creamy sauce made with Italian sausage, sautéed bell peppers, and fresh spinach. Perfect for a comforting weeknight dinner, it combines the boldness of spicy or mild sausage with a velvety sauce enhanced by garlic, Dijon mustard, and Parmesan cheese.
Ingredients
Scale
Pasta
- 8 ounces uncooked pasta (such as bucatini, penne, or rigatoni)
Sausage and Vegetables
- 1 pound Italian sausage (mild or spicy), casings removed
- 1 tablespoon olive oil
- ½ medium onion, chopped
- 1 medium red bell pepper, chopped
- 1 medium yellow bell pepper, chopped
Sauce
- 1 tablespoon butter
- 2-3 cloves garlic, minced
- 1 teaspoon all-purpose flour
- 1 cup heavy cream
- ½ teaspoon Dijon mustard
- 2 cups packed fresh baby spinach
- Salt and pepper, to taste
To Serve
- Freshly grated Parmesan cheese (optional)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Drain the pasta and set aside.
- Brown Sausage: While the pasta cooks, heat a large skillet over medium-high heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned and cooked through. Remove the sausage from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add olive oil, then add the chopped onion, red bell pepper, and yellow bell pepper. Cook over medium-high heat until the vegetables are softened and lightly browned, about 5-7 minutes.
- Make Sauce: Reduce the heat to medium. Add butter and minced garlic to the skillet, cooking until fragrant, about 1-2 minutes. Sprinkle in the flour and cook, stirring constantly, for 1 minute to create a roux. Gradually stir in the heavy cream and Dijon mustard, mixing until the sauce is smooth and begins to thicken.
- Combine Ingredients: Add the cooked sausage and fresh spinach to the skillet. Toss to combine. Add a splash of the hot pasta water to loosen the sauce, then add the drained pasta. Toss everything together until the spinach has wilted and the pasta is evenly coated with the creamy sauce.
- Season and Serve: Taste and season with salt and pepper as needed. Serve immediately, topped with freshly grated Parmesan cheese if desired.
Notes
- You can use mild or spicy Italian sausage depending on your heat preference.
- Any medium-sized pasta like penne, rigatoni, or bucatini works well with this recipe.
- Add a pinch of red pepper flakes for extra heat if you like.
- Using a splash of pasta water helps to thin and bind the sauce to the pasta perfectly.
- For a lighter version, substitute half-and-half for heavy cream, though the sauce will be less rich.
