Why you'll love it

Sausage and peppers is one of those already delicious combinations that just tastes so good, and I'm upgrading it in this creamy pasta recipe that's rich and decadent. I wouldn't consider this one totally extravagant or anything like that, but it might be something you save as a creative Friday night treat. It's also great for company since it's so pretty and colorful on your table!

If you're a regular reader here, you already know that one of my passions is creating something special out of everyday ingredients that's as good as you'd get at a restaurant. This easy Italian sausage pasta has ordinary grocery store ingredients like bell peppers, garlic, and spinach, so there's no need to shop around to make a fancy-tasting meal at home.

What you'll need

Pasta - I used bucatini, which is a thin tube-shaped pasta that looks like spaghetti. You can use any variety, but I like longer pasta for the sauce in this one.

Italian sausage - you can use ground sausage meat or buy a pack of mild Italian sausages and take the meat out of the casings then crumble it into the skillet

Olive oil and butter - for sautéing

Onion and garlic - tasty aromatics in any good recipe! I like to use sweet (Vidalia) onions, and I mince the garlic with this press so no peeling or chopping is needed.

Bell peppers - I picked yellow and red for their bright color and natural sweetness, but use your favorite colors

Flour - it thickens up the sauce

Heavy cream - for the luscious creamy quality

Dijon mustard - it's a trick I use to enhance flavor. It's not overpowering and definitely worth using.

Spinach - baby spinach adds a pop of freshness

How to make sausage and peppers pasta

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

sauteing italian sausage and bell peppers in a skillet

Cook the pasta al dente. Meanwhile, brown the sausage in a skillet, and transfer it to a paper towel lined plate once done. Sauté the onion and bell peppers in olive oil until the peppers have softened up and the onion is gently browned.

adding in cream to a skillet for sausage and peppers pasta

Melt in the butter, and add the garlic. Add the flour and cook for a minute while stirring well. Pour in the cream and stir in the Dijon mustard. Let it cook just for a minute so it thickens up a touch.

adding spinach and bucatini to a skillet for creamy sausage and peppers pasta

Return the cooked Italian sausage to the skillet, and toss along with the fresh spinach. Drain the pasta, reserving a little bit of hot starchy water to add to the skillet, and toss it with the sauce until the spinach wilts. Season with salt & pepper and serve right away!

Substitutions and variations

Add in some crushed red pepper flakes for heat, or use spicy Italian sausage instead.

You could get away without using flour if you need to, but the sauce will take a bit longer to thicken up. I'd also probably leave out the butter as well if not using the flour.

We haven't tested substituting the heavy cream for anything with a lower fat content, but if you do, the sauce won't be as rich and may not thicken up the same way.

Leftovers and storage

Keep any leftovers of this Italian sausage pasta for a few days in the fridge in an airtight container.

Reheat slowly over low heat. You might need to add a splash more cream or chicken broth to revive the sauce as creamy sauces can dry out in the fridge.

I don't recommend freezing this one due to the dairy content.

What to serve with this pasta

It's optional, but a generous dusting of freshly grated parmesan cheese is highly recommended to top this one off.

Since it's fairly rich, the best pairing I can think of is a big green salad. Dress it up with my Italian Dressing from Scratch. This Super Simple Parmesan Arugula Salad is another great choice.

A dinner roll, breadsticks, or a big slice of Cheesy Garlic Bread is the perfect complement if you're looking to go all out for pasta night!

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