This creamy sausage and peppers pasta recipe takes a classic combo and elevates it into a restaurant-worthy meal! It's a quick and easy pasta you'll find yourself craving.
Love this combo of ingredients? Try my Sausage and Peppers Skillet next.
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
Pro tip
- Make sure to give the onions and peppers enough time to cook. I don't like to rush this process. They get nice and soft and sweet and flavorful (almost caramelized) as they cook.
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.
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.
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.
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!
Tools for this recipe
- It's worth it to invest in a good skillet. I love my Le Creuset enameled cast iron skillet to get a great sear, and it's also easy to clean.
- A pair of kitchen tongs makes it really simple to both toss and serve this pasta.
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!
If the post didn't answer all your questions, talk to me in the comments below. I'd love it if you left me a review of this simple sausage and peppers pasta! You can also find me on Instagram.
Creamy Sausage and Peppers Pasta
Ingredients
- 8 ounces uncooked pasta I used bucatini
- 1 pound Italian sausage
- 1 tablespoon olive oil
- 1/2 medium onion chopped
- 1 medium red bell pepper chopped
- 1 medium yellow bell pepper chopped
- 1 tablespoon butter
- 2-3 cloves garlic minced
- 1 teaspoon flour
- 1 cup heavy/whipping cream
- 1/2 teaspoon Dijon mustard
- 2 cups (packed) fresh baby spinach
- Salt & pepper to taste
- Freshly grated parmesan cheese optional, to taste
Instructions
- Boil a large, salted pot of pasta and cook it al dente according to package directions.
- Meanwhile, brown the sausage meat in a skillet over medium-high heat, breaking it up as you go along (about 8-10 minutes). Once it's cooked through, transfer it to a paper towel lined plate.
- Add the oil to the skillet, along with the onion and chopped bell peppers. Cook until the onion is lightly browned and the peppers have softened up (about 7-8 minutes).
- Reduce the heat to medium. Add the butter and garlic to the skillet, and once the butter melts, sprinkle in the flour and cook for about a minute, stirring well.
- Stir in the cream and Dijon mustard (ensure there's no lumps from the flour). The sauce should thicken quite quickly, so don't let it cook for more than a minute or so before moving onto the next step.
- Add the cooked sausage and spinach to the skillet and stir/toss.
- Before draining the pasta, add in a splash (a couple tablespoons or so) of the hot pasta water to the skillet, then drain the pasta and add it to the skillet. Toss until the spinach has wilted and the pasta is coated with the sauce. Serve immediately with salt & pepper as needed and some freshly grated parmesan cheese.
Notes
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Julie says
This is absolutely delicious!!! Made exactly as written.. one of my favorites!!
Natasha says
That's great to hear!! Thank you!
Elizabeth Porcari says
I made this tonight for my Fiancé & we both LOVED it!! I was scared it would feel too heavy / creamy but it was perfect! Thank you💗
Natasha says
I'm so happy to hear that!
Brittany says
Very tasty and super easy. Everyone (even the kids) asked for more! We left out the spinach for the kids and added red pepper flakes for my husband and me. Added extra pasta water to make it creamier. Will definitely make again.
Natasha says
Fantastic!! 😀 Thanks for your review, Brittany!
Krystal says
This was delicious, thank you!
Miranda @ Salt & Lavender says
You're very welcome, Krystal! Appreciate your review.
Kristine Tyler says
This was fantastic!! I did add some red pepper flake. I loved the bucatini, had never used that- its perfect for this dish! So good I will definitely make this again!!
Thanks!
Natasha says
Thank you so much! 🙂
Stephanie says
Another S&L recipe to save to my bookmarks! My family could eat pasta everyday, but I tend to stick to a handful of recipes that I know by heart. So when it comes time to try something different, I always know to check this blog first! Like many of Natasha's recipes, I love how simple - yet packed with flavor - this dish is. I'm not a huge fan of white pasta sauces (they usually lack the punch of flavor that I crave), but this is definitely an exception! I've never used bucatini, so I was blown away by how well all of the flavors came together. Can't wait to eat my leftovers for lunch tomorrow!
Natasha says
Thank you so much, Stephanie!! 😀 I appreciate you!
carole koehler says
absolutely delicious...went to my file "cook again"
Natasha says
Yay!! 😀
kristin says
SO good
Natasha says
Thank you!!
Tricia C says
Absolutely delicious! I love how clear and concise your recipes are. Appreciate the pictures and additional options you list. This is definitely going into our rotation. Thank you!
Natasha says
I'm thrilled you enjoyed the recipe and the blog post, Tricia!! Thanks for your review! 🙂
Morgan says
Loved this pasta! I think I will try it with chicken next time, the sausage seemed to add too much to the pasta.
Adria Y says
The outcome of this recipe was so picture perfect and tasted just as delicious! I don’t love cooking but I found myself enjoying the process of this dish. Things felt timed out well where I didn’t feel rushed to get to the next step. It’s definitely going in my rotation!
Natasha says
That makes me so happy to hear! 😀
Eric Crimmins says
Delicious! Easy enough to make. I added mushrooms - highly recommend! I appreciate learning the steps to make a sauce quickly like this
I’d suggest doubling the Dijon (or more.)
Technical issue - recipe doesn’t include S&P during the steps, but says serve with “extra” S&P. So either add it to the steps, or remove “extra.”
Natasha says
I'm so glad you liked it!
Cheryl P. says
Yum! I had heavy cream and a bunch of bell peppers from my garden to use up. This recipe was perfect for that AND it tasted fantastic! Very easy and quick, especially if you cut up your onion and peppers ahead of time. I followed the recipe exact! Thank you Salt & Lavender! You are my go to when I am looking for something to cook.
Natasha says
You're very welcome, Cheryl, and I'm so happy we're a go-to source for you! 🙂 XO
Jennifer says
This was so delicious! A great meal when you are wanting to treat yourself to something decadent at home. Will definitely be making again.
Natasha says
I'm so happy you enjoyed it! Thanks for your review! XO
Laura says
Can I put the pasta in a large bowl then toss instead of mixing pasta in the skillet?
Natasha says
I don't see why not! Hope you enjoy the recipe! 🙂
Abby says
Is the calorie count per serving or for the entire dish? Understand it has creamand sausage, but it seems high.
Natasha says
It's for one serving. It's definitely a treat meal at home, but a similar recipe at a restaurant would certainly have more calories.
Lani D says
So so yum! My boyfriend and I made this tonight after work, and LOVED it! Will 100% make again.
Natasha says
That's so nice to hear, Lani!! 🙂 Thanks for your review!
Pam M says
Made exactly as written and this was delicious! I will definitely make again.
Natasha says
Fantastic!! 🙂 I'm so glad you liked it, Pam!
Terry Utterback says
Husband just said HOME RUN! So good 😋
Miranda @ Salt & Lavender says
Aw that's awesome! So happy you both enjoyed it, Terry!
Terry B says
Outstanding!! This recipe caught my eye today and I knew I had to make!
I had all the ingredients so I was ready to go. Turned out to be fantastic!
Natasha says
That's so great to hear, Terry!! 🙂 Glad you enjoyed it, and I appreciate your 5-star review!
Brenda H. says
I added a 1/3 of a block of cream cheese at the end and it was wondeful! No need for parmesan for sure. Next time I think I'd add another pepper and not cut it so small. A hit for sure, but it is very rich.
Natasha says
I'm so glad you liked it!!
Chris says
This was delicious!!!
Natasha says
Thank you so much!!
Christine says
This was delicious! Made it with medium
shells pasta and it was 10/10
Natasha says
Thank you so much! Glad it was a hit, Christine. 😀
Darcy says
Can you use fresh spinach and can you recommend an alternative for the Italian sausage?
Natasha says
The recipe does use fresh baby spinach. Perhaps ground beef, but it won't be as flavorful.
Shawn says
Try pork sausage maybe??
Erin says
Everything about this looks delicious, except for the Dijon. I have a strong aversion to all mustards. Is there anything else I can add to try to enhance flavor? I saw the comment about Worcestershire sauce below-is that a valid option for this? I’m otherwise the least picky eater, so I’ll be thrilled with any suggestions!
Natasha says
I'd just leave it out in this case. It'll still taste plenty good. 🙂
Cookie says
Can I substitute coconut milk instead of whipping cream?
Natasha says
Hi! You could try, but it'll definitely change the flavor.
Natalia says
You think this could work with chorizo?
Natasha says
Yes, I think it would. If there's tons of excess fat after browning it, I'd drain some, though. Let me know how it goes!
Sam W says
I have noticed you use Dijon mustard in several of your pasta recipes. Can you tell me why? What does it do for the sauces?
Natasha says
Hi Sam! So we actually have a little write up in this blog post explaining the ingredients and it mentions that the Dijon mustard is there as a flavor enhancer. 🙂 Basically, it adds an extra little something-something. Cream sauces especially can be a little one-dimensional, and adding a little Dijon mustard is a trick I've used for years to add a bit of flavor (being generous with the aromatics and salt helps too). I don't add enough that it overpowers the dish or tastes mustardy, but it gives it another dimension of flavor. I hope that helps! Worcestershire sauce is another thing I'll often add a little bit of to sauces to perk them up a bit. Let me know if you end up trying this recipe.
Tam says
I made this for dinner tonight and my whole family loved it! It was soneasy and quick to make, I just need to double it next time to accommodate teen boy appetites! Thanks so much!
Natasha says
That's so nice to hear!! 😀 I loved it too. Thanks so much for your review!