Creamy Sausage Red Pepper Pasta
Creamy Sausage Red Pepper Pasta is packed with tender penne, spicy Italian sausage, veggies and a flavorful roasted red pepper sauce. It's an easy dinner that's ready in about 30 minutes!
Servings: 6 servings
Calories: 504kcal
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 lb. spicy pork sausage casings removed; sub with mild Italian sausage if desired
- 1 medium yellow onion chopped
- 8 ounces cremini mushrooms sliced
- 2 cloves garlic minced
- 8 ounces dry penne pasta sub with your favorite pasta; see note 2
- 3 cups water
- 1 cup roasted red pepper sauce with no added cream; see note 1
- 1/2 cup heavy cream
- 5 ounces baby spinach
- Freshly grated parmesan cheese for serving
Instructions
- In a large skillet, heat 1 tablespoon of the olive oil over medium heat. Add the sausage and break up into bite sized chunks with the back of a wooden spoon. Saute until browned and no longer pink, and transfer to a bowl using a slotted spoon and set aside. Discard all but 1 tablespoon of the grease.1 tablespoon extra virgin olive oil, 1 lb. spicy pork sausage
- Add the onion to the pan with the grease and cook over medium heat for 3-5 minutes until softened. Add the mushrooms and cook for 5-6 minutes until softened and the liquid has evaporated, then add the garlic and cook 30 seconds longer.1 medium yellow onion, 8 ounces cremini mushrooms, 2 cloves garlic
- Add the pasta and water to the pot and bring to a boil. Reduce the heat to a simmer and stir in the cooked sausage, roasted red pepper sauce and heavy cream. Cook until the pasta has absorbed most of the liquid, about 10-15 minutes, stirring occasionally to prevent it from sticking. Add additional 1/2 - 1 cup of water as needed if the pasta has absorbed all the liquid but is not soft yet.8 ounces dry penne pasta, 3 cups water, 1/2 cup heavy cream, 1 cup roasted red pepper sauce
- Add the spinach and cook just until wilted and the pasta is al dente. Add salt and pepper, to taste, and serve with freshly grated parmesan. Enjoy!5 ounces baby spinach, Freshly grated parmesan cheese
Notes
- Pro tip: Prepare the roasted red pepper sauce (without adding any cream) up to a few days in advance to make this meal go even more quickly on busy weeknights.
- Sub the penne pasta with your favorite variety. Cooking time may vary depending on the type of pasta that you use.
- Make this recipe vegetarian by omitting the sausage, or vegan by omitting the parmesan cheese and substituting the cream with full fat coconut milk.
- Store leftover red pepper pasta in the refrigerator for up to 3 days.
Nutrition
Calories: 504kcal | Carbohydrates: 38g | Protein: 20g | Fat: 31g | Saturated Fat: 12g | Cholesterol: 82mg | Sodium: 1557mg | Potassium: 894mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2957IU | Vitamin C: 44mg | Calcium: 106mg | Iron: 3mg