Go Back
+ servings
Skillet of creamy red pepper pasta with wooden spoon

One Pot Creamy Sausage Red Pepper Pasta

One Pot Creamy Sausage Red Pepper Pasta is packed with tender penne, spicy Italian sausage, veggies and a flavorful red pepper sauce. It's an easy dinner that's ready in about 30 minutes!
4
reviews

Leave a Review »

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 lb. spicy pork sausage casings removed*
  • 1 medium yellow onion chopped
  • 16 ounces cremini mushrooms sliced
  • 2 cloves garlic minced
  • 16 ounces roasted red peppers drained well
  • 8 ounces dry penne pasta sub with your favorite pasta
  • 3 3/4 cups water
  • 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
  • Cook the onion, mushrooms, and garlic in the remaining 1 tablespoon of grease until the onion has softened and the mushrooms have browned and liquid has evaporated, about 5-6 minutes.
    1 medium yellow onion, 16 ounces cremini mushrooms, 2 cloves garlic
  • While the vegetables are cooking, puree the roasted red peppers in a food processor until smooth.
    16 ounces roasted red peppers
  • Add the puréed roasted red peppers to the vegetables along with the pork, pasta, water and heavy cream. Bring to a boil and reduce the heat slightly. Cook until the pasta has absorbed most of the liquid, about 10-15 minutes, stirring occasionally to prevent it from sticking.
    3 3/4 cups water, 1/2 cup heavy cream
  • 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: Purée the roasted red peppers in advance to make this meal go even more quickly!
  • Mild Italian sausage may be used to control the heat, or use your favorite ground meat.
  • Store leftover red pepper pasta in the refrigerator for up to 3 days.
  • This recipe is easily doubled to feed a crowd.

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

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!