Grilling Pantry Pairing ·
Meat and Poultry ·
Potatoes Pastas and Grains ·
Sicilian Lemon balsamic ·
Tuscan Herb olive oil ·
Creamy Sausage and Peppers Pasta
Creamy Sausage and Peppers Pasta
10 minutes
15 minutes
Meat and Poultry
Ingredients
- Kosher salt
- 1 lb medium pasta (shells, farfalle, penne)
- 3 tablespoons Fustini's Tuscan Herb olive oil, divided
- 1 lb. sweet or spicy Italian sausage, casings removed
- 3 medium red, yellow, or orange bell peppers, stemmed, seeded, ribs removed, finely chopped
- 1 medium yellow onion, chopped
- 4 garlic cloves, finely chopped
- 2 tablespoons Fustini's Sicilian Lemon balsamic
- 1/4 teaspoon crushed red pepper flakes
- 8 oz. cream cheese, cubed
- 1/2 cup heavy cream
- 1/4 cup finely grated Parmesan, plus more for serving
- 5 oz. baby spinach leaves
Directions
- In a large pot of boiling salted water, cook pasta, stirring occasionally, until al dente, usually 2 to 3 minutes less than package instructions. Reserve 2 cups pasta water and drain pasta.
- Meanwhile, in a large, high-sided skillet over medium-high heat, heat 1 tablespoon of olive oil. Cook sausage, breaking up with a wooden spoon, until cooked through and browned, about 8 minutes. Remove from pan.
- To the same pan, add bell peppers, onion, 1/4 teaspoon salt, and the remaining 2 tablespoons of olive oil. Cook over medium-high heat, stirring occasionally, until light golden and tender, about 8 minutes. Add garlic and red pepper and cook, stirring, until fragrant, about 2 minutes more. Add balsamic and 1 1/2 cups reserved pasta water into skillet and allow to bubble for 1-2 minutes.
- Add cream cheese, heavy cream, Parmesan, and 1/4 teaspoon salt. Bring to a boil, stirring, until the cheese is melted and the sauce is smooth. Add pasta and return sausage to skillet. Toss to coat, adding more pasta water a few tablespoons at a time if needed. Add spinach and stir until just wilted about 2 minutes. Divide pasta among bowls. Top with more Parmesan.
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