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This Creamy Sausage and Peppers Pasta recipe stands out as a perfect balance of comforting flavors and wholesome nutrition.
The Italian sausage provides a rich source of high-quality protein that fuels muscle repair and sustains energy throughout the day.
Paired with fiber-rich bell peppers and fresh baby spinach, this dish supports digestive health and adds a vibrant dose of vitamins and antioxidants.
The creamy sauce, made with heavy cream and a hint of Dijon mustard, offers good fats that enhance satiety and flavor without overwhelming the palate.
Thanks to its straightforward steps and a cooking time under 40 minutes, this recipe is ideal for busy weeknights or effortless meal prep.
It’s a satisfying, one-pan meal that combines ease, nutrition, and gourmet flair, making it a go-to for anyone craving a hearty yet balanced dinner.
Must-Have Tools for Perfect Results:
Large Pot
Essential for boiling pasta to the perfect al dente texture. A sturdy pot with a heavy bottom ensures even heat distribution and prevents sticking, making it a versatile staple for boiling, steaming, or blanching.
Non-Stick Skillet
Ideal for browning sausage and sautéing vegetables evenly without sticking. Its easy-clean surface also reduces the need for excessive oil, promoting healthier cooking.
Wooden Spoon
Perfect for breaking up sausage while cooking and stirring sauce without scratching cookware. A durable wooden spoon is a kitchen classic for mixing and folding ingredients gently.
Measuring Cups and Spoons
Accurate measurement of ingredients like cream, flour, and spices guarantees consistent flavors and textures. Reliable measuring tools are crucial for both novice and experienced cooks.
Colander
Used to drain pasta quickly and efficiently. A well-designed colander is indispensable for any home cook, making pasta preparation clean and hassle-free.
Sausage and Peppers Pasta
Equipment
- 1 Large Pot (for boiling pasta)
- 1 Non-Stick Skillet (for cooking sausage and sauce)
- 1 Wooden Spoon (for stirring and breaking sausage)
- Measuring Cups and Spoons (for precise ingredient portions)
- 1 Colander (for draining pasta)
Ingredients
- 8 ounces bucatini pasta or your favorite type
- 1 pound Italian sausage mild or spicy, casing removed
- 1 tablespoon olive oil
- ½ medium onion finely chopped
- 1 medium red bell pepper diced
- 1 medium yellow bell pepper diced
- 1 tablespoon unsalted butter
- 2 to 3 garlic cloves minced
- 1 teaspoon all-purpose flour
- 1 cup heavy cream or whipping cream
- ½ teaspoon Dijon mustard
- 2 packed cups fresh baby spinach leaves
- Salt and freshly ground black pepper to taste
- Freshly grated Parmesan cheese optional, for serving
Instructions
- Cook Pasta Al Dente: Bring a large pot of salted water to a rolling boil. Add the bucatini and cook according to package instructions until just tender but still firm to the bite (al dente). Drain, reserving a small cup of pasta water, and set aside.
- Brown the Sausage: While the pasta cooks, heat a large skillet over medium-high heat. Remove sausage from casing and crumble it into the pan. Cook, stirring occasionally, until browned and fully cooked through, about 8 to 10 minutes. Transfer cooked sausage to a plate lined with paper towels to drain excess fat.
- Sauté Vegetables: In the same skillet, add olive oil. Toss in the chopped onion and diced red and yellow bell peppers. Cook over medium heat until the onions are translucent and peppers soften, about 7 to 8 minutes, stirring occasionally.
- Create the Cream Sauce Base: Reduce heat to medium-low. Add butter to the skillet and let it melt completely. Stir in minced garlic and cook for 1 minute until fragrant. Sprinkle flour over the vegetables and garlic, stirring continuously to cook out the raw flour taste—about 1 minute.
- Incorporate Cream and Mustard: Slowly pour in the heavy cream while stirring constantly to prevent lumps. Add Dijon mustard and continue stirring until the sauce thickens slightly, which should take about 1 to 2 minutes.
- Combine Sausage and Spinach: Return the browned sausage to the skillet and mix well. Add the fresh baby spinach and stir until the spinach wilts evenly into the creamy sauce.
- Finish with Pasta and Seasoning: Add a few tablespoons of reserved hot pasta water to the sauce to loosen it slightly. Then toss in the drained pasta, stirring gently until the noodles are fully coated with the sauce and the spinach is well incorporated. Season with salt and pepper to your taste.
- Serve Immediately: Plate the pasta hot, optionally topped with freshly grated Parmesan cheese for an extra layer of savory flavor.
Notes
- For a lighter version, substitute half-and-half for heavy cream, but the sauce may be less rich.
- Removing the sausage casing before cooking ensures a better crumble and more even cooking.
- Reserve some pasta water as it helps adjust sauce consistency and helps the sauce cling to the pasta better.
- Use fresh baby spinach for the best texture; other greens like kale or arugula can be substituted but may alter flavor.
- To reduce prep time, chop vegetables in advance or use pre-chopped frozen bell peppers.
Chef’s Secrets for Perfect Creamy Pasta
To achieve the rich and luscious texture of this creamy sausage and peppers pasta, a few chef’s secrets can make all the difference.
First, browning the sausage thoroughly develops deep, savory flavors, so take your time and let the meat caramelize without stirring too often.
When making the cream sauce, sprinkling flour over the garlic and butter before adding cream helps create a smooth, velvety texture without lumps—be sure to stir constantly and cook the flour for at least a minute to remove any raw taste.
Adding a splash of reserved hot pasta water at the end not only loosens the sauce but also helps it cling beautifully to each noodle, giving every bite maximum flavor.
Using fresh baby spinach ensures the greens wilt perfectly without becoming mushy.
Lastly, don’t rush the seasoning; taste and adjust salt and pepper at the end to balance the richness perfectly.
Serving Suggestions to Elevate Dinner
This creamy pasta pairs wonderfully with simple sides that complement its hearty flavors.
Serve alongside a crisp green salad with a tangy vinaigrette to cut through the richness.
Garlic bread or a crusty baguette is an ideal accompaniment for soaking up any leftover sauce.
For a lighter option, roasted or steamed vegetables such as asparagus, broccoli, or zucchini work beautifully.
If you want to add extra protein or variety, consider topping the dish with grilled shrimp or a sprinkle of toasted pine nuts for a pleasant crunch.
A glass of chilled white wine like Pinot Grigio or Sauvignon Blanc also balances the creamy sauce, enhancing the dining experience.
Storage Tips for Freshness and Flavor
To store leftover creamy sausage and peppers pasta, allow it to cool completely before transferring to an airtight container.
Refrigerate for up to 3-4 days to maintain freshness.
When reheating, add a splash of milk or cream to the pasta and warm gently on the stove over low heat to prevent the sauce from separating.
Avoid microwaving at high heat as it can cause curdling or drying. For longer storage, you can freeze the pasta in a freezer-safe container for up to 2 months.
Thaw overnight in the refrigerator before reheating.
Remember that fresh spinach wilts best when cooked fresh, so some texture loss might occur after freezing, but the overall flavor remains delicious.
Frequently Asked Questions Answered Clearly
1. Can I use other types of sausage?
Absolutely! You can swap Italian sausage with chicken sausage, turkey sausage, or even plant-based sausage for a different flavor or dietary preference. Just adjust cooking times if needed.
2. Is this recipe suitable for gluten-free diets?
Yes, by using gluten-free pasta and a gluten-free flour substitute (like rice or almond flour), you can enjoy this dish without gluten.
3. How can I make this recipe lower in fat?
Use lean sausage varieties and substitute heavy cream with half-and-half or whole milk. You can also reduce the amount of butter or olive oil used.
4. Can I prepare this dish in advance?
You can prep the vegetables and brown the sausage ahead of time. It’s best to combine and cook the sauce and pasta fresh to maintain the best texture.
5. What if I don’t have bucatini pasta?
Any long pasta like spaghetti, linguine, or fettuccine works perfectly. Short pasta like penne or rigatoni can also be used and will hold the sauce well.
This recipe is inspired by saltandlavender and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
