This creamy sausage and red pepper pasta is a one-pot wonder, ready to eat in under 30 minutes. But it isn’t just about speed and convenience; it’s about creating a meal bursting with flavor that will satisfy the whole family.
Because sometimes you just want a change from classic pasta with marinara sauce. This recipe is your answer! Instead of a tomato base, it has a rich, creamy sauce with roasted red peppers, spinach, and savory sausage.
Everything comes together in one glorious pot, minimizing cleanup and maximizing family time. This creamy sausage and red pepper pasta is perfect for busy weeknights, offering a satisfying and fun meal that your whole family will love.
I’m sure this dish will be as big a with your family as it is with mine. In this post I’ll cover all the saucy details so you can bring this delicious dinner to life in your kitchen.
Are you looking for more ideas for busy weeknight dinners? Try French onion casserole, Kung Pao shrimp, or Instant Pot Buffalo chicken.
🥘Ingredient Notes
For exact amounts needed see the recipe card below
- Italian sausage: Use either spicy or sweet Italian sausage, whatever you prefer.
- Garlic
- Oil
- Milk
- Chicken broth
- Roasted red peppers
- Cream cheese
- Salt
- Pepper
- Spinach
- Pasta
🥣How to Make Sausage and Red Pepper Pasta
- Grab a large pot, add the vegetable oil, and cook the garlic and sausage over medium heat until nicely browned.
- Drain the jar of red peppers and use a food processor to puree them.
- Stir in the chicken broth, milk, and pureed red pepper into the cooked sausage. Toss in the pasta and season with salt and pepper. If the pasta isn’t quite submerged, splash in more milk and broth.
- Bring it all to a boil, lower the heat, cover, and let it simmer for about 12 minutes.
- Once the pasta’s done, stir in the spinach. Then add the cream cheese and Parmesan and stir until the cheese melts.
🍴Serving Ideas
- Garlic Bread: Add garlic knots or bread, the perfect side for any pasta dish.
- Salad: Balance out the richness with a crisp green salad. A simple mix of fresh greens, cherry tomatoes, and a zesty vinaigrette is perfect.
- Roast veggies: Roast some veggies in the oven while you’re cooking the pasta. Zucchini, bell peppers, or asparagus with olive oil, salt, and pepper can add a colorful and nutritious side to your meal.
💭How to Store
If you have leftovers, let your Italian sausage pasta cool to room temperature. Then, put the pasta in an airtight container. It will keep in the fridge for 3-4 days.
This pasta freezes surprisingly well. Just portion it out into freezer-safe bags or containers. When you’re ready to reheat, let it thaw in the fridge overnight, then warm it up on the stove with a splash of water or milk to bring back the creaminess.
⭐Tips
Be sure to check out the step by step instructions
- Go for high-quality Italian sausage. Whether you choose mild or spicy, the better the sausage, the better the flavor foundation of your dish.
- Pasta like penne, rigatoni, or fusilli wok well because they have nooks and crannies for all that saucy goodness to cling to.
- When it comes to Parmesan, fresh is best. Grate it yourself for that melt-in-your-mouth magic.
- Add some red pepper flakes to make this dish extra spicy.
- Are you not a fan of spinach? For a peppery kick, you can easily substitute it with kale or arugula. Just add the heartier greens a bit earlier so they have time to soften.
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Sausage Pepper Pasta Recipe
Ingredients
- 1 pound Italian sausage
- 4 cloves garlic minced
- 1 tablespoon vegetable oil
- 1 1/2 cups milk
- 1 1/2 cups chicken broth
- 1 jar roasted red peppers 16 ounces
- 4 ounces cream cheese
- 1/2 cup Parmesan cheese grated
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups spinach
- 12 ounces pasta
Instructions
- Put the oil in a large pot over medium heat. Add the sausage and garlic, and cook until the sausage is browned.1 pound Italian sausage, 4 cloves garlic, 1 tablespoon vegetable oil
- While the sausage cooks, drain the jar of peppers. Use a blender or food processor to puree the red peppers.
- Add in the chicken broth, milk, puréed red pepper, pasta, salt and pepper and stir. If the pasta isn't fully covered, add 1/4 cup of milk and 1/4 cup of chicken broth to the pan.1 1/2 cups milk, 1 1/2 cups chicken broth, 1 jar roasted red peppers, 1/2 teaspoon salt, 12 ounces pasta, 1/2 teaspoon black pepper
- Bring to a boil, cover, reduce the heat to low, and simmer for 12 minutes, or the amount specified on the pasta package directions.
- Once the pasta has cooked, add the spinach and stir until it’s hot and wilted. Add cream cheese and Parmesan and stir to combine and melt everything.4 ounces cream cheese, 2 cups spinach, 1/2 cup Parmesan cheese
Notes
- Pasta like penne, rigatoni, or fusilli wok well because they have nooks and crannies for all that saucy goodness to cling to.
- Add some red pepper flakes to make this dish extra spicy.
- Are you not a fan of spinach? For a peppery kick, you can easily substitute it with kale or arugula. Just add the heartier greens a bit earlier so they have time to soften.
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Nutrition Information
Nutrition facts are estimates.
