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Yields:
4 serving(s)
Prep Time:
10 mins
Total Time:
35 mins
Cal/Serv:
1139
The trifecta of sausage, onion, and colorful bell peppers is an Italian classic, often eaten on its own or tucked into a bun or hoagie. No matter how you serve it, it’s meant to be an easy meal, so we knew we had to keep it that way when developing this pasta version. It’s made weeknight-friendly by using just two of our favorite creamy ingredients—cream cheese and heavy cream—to create a silky sauce. We know you’ll love this fun and simple comfort food twist on the classic combination.
The best part? Because this recipe is so simple, you likely already have most of these ingredients in your pantry. Feel free to change things up, using hot Italian sausage instead of sweet for a little kick, or swapping in and out your favorite colors of bell pepper. Cook the pasta while the sausage and other aromatics are softened, and dinner will be on the table in just about half an hour.
Made this? Let us know how it went in the comments below.
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Ingredients
Kosher salt
- 3/4 lb.
medium pasta shells
- 3 Tbsp.
extra-virgin olive oil, divided
- 1 lb.
sweet or spicy Italian sausage, casings removed
- 3
medium red, yellow, or orange bell peppers, stemmed, seeded, ribs removed, finely chopped (about 3 c.)
- 1
medium yellow onion, chopped (about 1 1/2 c.)
- 4
cloves garlic, finely chopped
- 1/4 tsp.
crushed red pepper flakes
- 6 oz.
cream cheese, cubed
- 1/2 cup
heavy cream
- 1/4 cup
finely grated Parmesan, plus more for serving
- 5 oz.
baby spinach leaves (about 5 packed c.)
Directions
- Step 1In a large pot of boiling salted water, cook pasta, stirring occasionally, until al dente, usually 2 to 3 minutes less than package instructions. Reserve 2 cups pasta water and drain pasta.
- Step 2Meanwhile, in a large, high-sided skillet over medium-high heat, heat 1 tablespoon oil. Cook sausage, breaking up with a wooden spoon, until cooked through and browned, about 8 minutes. Using a slotted spoon, transfer sausage to a plate.
- Step 3Add bell peppers, onion, 1/4 teaspoon salt, and remaining 2 tablespoons oil. Cook over medium-high heat, stirring occasionally, until light golden and tender, about 8 minutes. Add garlic and red pepper and cook, stirring, until fragrant, about 2 minutes more.
- Step 4Pour 1 1/2 cups reserved pasta water into skillet, then add cream cheese, heavy cream, Parmesan, and 1/4 teaspoon salt. Bring to a boil, stirring, until cheese is melted and sauce is smooth. Add pasta and return sausage to skillet. Toss to coat, adding more pasta water a few tablespoons at a time if needed. Add spinach and stir until just wilted, about 2 minutes.
- Step 5Divide pasta among bowls. Top with more Parmesan.
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