Pasta With Sausage and Peppers Recipe
My Sausage and Peppers Pasta combines hearty sausage, sweet peppers, and onion, and tender pasta in the most luscious cream sauce.
Ingredients
- 1 pound uncooked penne pasta
- 1 tablespoon olive oil
- 1 pound ground Italian sausage hot or mild
- 1 medium yellow onion chopped
- 3 bell peppers red, yellow, and orange, chopped
- 5 cloves garlic minced
- 1/4 teaspoon red pepper flakes optional
- 3 tablespoons all-purpose flour
- 1 tablespoon Italian seasoning
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 2 1/2 cups chicken stock
- 1 teaspoon chicken bouillon granulated, cubed, or base
- 1/2 cup half and half
- 1/2 cup heavy cream
- 6 ounces mozzarella cheese freshly grated
- 1/2 cup parmesan cheese freshly grated, plus extra for garnish
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the penne pasta until al dente, following package instructions. Reserve ½ cup of pasta water, then drain. Toss with a drizzle of olive oil to prevent sticking and set aside.
- Prepare Ingredients: While the pasta cooks, chop the onion and bell peppers into ½-inch pieces and mince the garlic.
- Cook the Sausage: Heat the olive oil in a large skillet over medium-high heat. Add the ground Italian sausage and crumble as it cooks. Once browned and fully cooked, remove with a slotted spoon and set aside.
- Cook the Vegetables: Add more oil to the skillet if needed. Sauté the onion and bell peppers until softened, about 4–5 minutes.
- Add the minced garlic and red pepper flakes (if using), and cook for 30 seconds until fragrant.
- Make the Sauce: Sprinkle the flour over the vegetables and stir for 1 minute to form a roux.
- Return the cooked sausage to the skillet. Add the Italian seasoning, chicken broth, chicken bouillon, half and half, and heavy cream.
- Stir, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer, then reduce the heat to low and simmer for 7–9 minutes, stirring frequently, until the sauce thickens slightly.
- Combine Pasta and Sauce: Stir in the mozzarella and parmesan cheeses until melted. Add the cooked pasta and toss to coat. Gradually stir in the reserved pasta water, a little at a time, until the sauce reaches your desired consistency.
- Serve: Season with kosher salt, black pepper, and additional red pepper flakes to taste. Garnish with extra parmesan cheese and fresh parsley, if desired.
Notes
Refrigerate: Store cooled pasta in an airtight container for 3–4 days. Reheat in the microwave in 30-second intervals until warm.
Freeze: Place cooled pasta in a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Casserole Option: Transfer the finished pasta to a 9x13-inch baking dish, top with 1 cup shredded mozzarella, and bake at 350°F for 15–20 minutes, or until the cheese is melted.
Nutrition
Serving: 1 | Calories: 834cal | Carbohydrates: 70g | Protein: 35g | Fat: 46g | Saturated Fat: 20g | Cholesterol: 115mg | Sodium: 1194mg | Sugar: 7g | Fiber: 5g | Calcium: 338mg | Iron: 3mg