Craving a creamy, flavorful pasta that's not marinara? This one-pot sausage and red pepper pasta is ready in under 30 minutes and perfect for busy weeknights.
Prep Time5 minutesmins
Cook Time20 minutesmins
Total Time25 minutesmins
Servings: 5
Ingredients
1poundItalian sausage
4clovesgarlicminced
1tablespoonvegetable oil
1 1/2cupsmilk
1 1/2cupschicken broth
1jar roasted red peppers16 ounces
4ouncescream cheese
1/2cupParmesan cheesegrated
1/2teaspoonsalt
1/2teaspoonblack pepper
2cupsspinach
12ouncespasta
Instructions
Put the oil in a large pot over medium heat. Add the sausage and garlic, and cook until the sausage is browned.
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.
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.