Description
Indulge in the creamy goodness of Sweet Pepper and Sausage Pasta, a flavorful Italian-American dish that combines savory Italian sausage with colorful bell peppers in a rich, Parmesan-infused cream sauce. This quick and easy stovetop recipe is perfect for a satisfying weeknight dinner.
Ingredients
Scale
Pasta:
- 12 ounces pasta (penne or rigatoni)
Sauce:
- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or sweet, casings removed)
- 1 red bell pepper (sliced)
- 1 yellow bell pepper (sliced)
- 1 orange bell pepper (sliced)
- 1 small yellow onion (sliced)
- 3 garlic cloves (minced)
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- Chopped fresh basil or parsley for garnish (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta until al dente, then drain and set aside.
- Sear the Sausage: In a skillet, brown the sausage, breaking it up with a spoon. Remove from the pan.
- Sauté Veggies: In the same skillet, cook bell peppers and onion until softened. Add garlic, oregano, and red pepper flakes.
- Make the Sauce: Pour in chicken broth, scrape up browned bits. Stir in cream, simmer, then add sausage back.
- Finish the Dish: Add Parmesan, cooked pasta. Toss to coat. Season with salt and pepper. Garnish with herbs.
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- Spicy Italian sausage can be substituted for a kick of heat.
- Pair with a simple green salad and garlic bread.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 610
- Sugar: 6g
- Sodium: 720mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 85mg
