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.
- 8 ounces uncooked pasta I used bucatini
- 1 pound Italian sausage
- 1 tablespoon olive oil
- ½ 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
- ½ teaspoon Dijon mustard
- 2 cups (packed) fresh baby spinach
- Salt & pepper to taste
- Freshly grated parmesan cheese optional, to taste
- Boil a large, salted pot of pasta and cook it 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 onto 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.
All rights and material belong to owners saltandlavender.com