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Creamy Sausage and Roasted Pepper Pasta

This dish features spicy sausage and roasted peppers cooked down into a rich, velvety sauce that coats pasta generously. The main ingredients—sausage, peppers, and cream—combine through sautéing, simmering, and sauce thickening to create a hearty, visually appealing final dish with a glossy, creamy texture.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 620
Ingredients Equipment Method

Ingredients
  

  • 12 oz pasta (e.g., rigatoni or penne) uncooked
  • 1 lb spicy Italian sausage casings removed
  • 2 each red bell peppers roasted and sliced
  • 1 cup heavy cream
  • 2 cloves garlic minced
  • 1 tbsp olive oil
  • to taste salt and pepper

Equipment

  • Skillet or large frying pan
  • Pot for boiling pasta
  • Chef's knife
  • Cutting board

Method
 

  1. Cook the pasta in salted boiling water until al dente, then drain and set aside.
  2. Heat olive oil in a large skillet over medium heat, then add the sausage, breaking it apart with a spoon. Cook until browned and cooked through, about 5-7 minutes.
  3. Add minced garlic to the skillet with the sausage and cook until fragrant, about 30 seconds. Watch as the garlic turns golden and fills the air with aroma.
  4. Stir in the roasted peppers, allowing their sweet aroma to mingle with the sausage, and cook for another 2 minutes.
  5. Pour in the heavy cream and bring to a gentle simmer, causing the sauce to thicken and turn glossy, about 3-4 minutes.
  6. Add cooked pasta to the skillet and toss to coat evenly with the sauce, letting the flavors cling to the noodles.
  7. Season with salt and pepper to taste, then stir again to distribute the seasoning throughout the dish.
  8. Serve the pasta hot, garnished with extra roasted peppers or fresh herbs if desired, enjoying its creamy, smoky flavors and hearty texture.