Creamy Sausage Peppers Pasta (Print Version)
# Ingredients:
→ Pasta & Protein
01 -
8 oz bucatini pasta (or any long pasta you prefer)
02 -
1 lb Italian sausage, casings removed if using links
→ Vegetables & Aromatics
03 -
1/2 medium yellow onion, diced
04 -
1 red bell pepper, sliced into strips
05 -
1 yellow bell pepper, sliced into strips
06 -
2-3 garlic cloves, finely minced
07 -
2 cups fresh baby spinach leaves
→ Sauce & Seasonings
08 -
1 tbsp extra virgin olive oil
09 -
1 tbsp unsalted butter
10 -
1 tsp all-purpose flour
11 -
1 cup heavy whipping cream
12 -
1/2 tsp Dijon mustard
13 -
Sea salt and freshly ground black pepper
14 -
Freshly grated Parmesan cheese for serving
# Instructions:
01 -
Bring a large pot of well-salted water to a rolling boil. Add the pasta and cook until al dente following the package directions. Reserve a cup of the starchy pasta water before draining.
02 -
While the pasta cooks, heat a large skillet over medium-high heat. Add the sausage, breaking it into bite-sized chunks with a wooden spoon. Cook for 8-10 minutes until golden brown and cooked through. Transfer to a paper towel-lined plate.
03 -
Add olive oil to the same skillet. Toss in the diced onion and bell pepper strips. Cook for 7-8 minutes, stirring occasionally, until the onion turns golden and the peppers become tender.
04 -
Lower the heat to medium and add butter and minced garlic to the pan. Once the butter melts and becomes fragrant, sprinkle in the flour and stir constantly for about a minute to cook out the raw flour taste.
05 -
Slowly pour in the heavy cream and whisk in the Dijon mustard, making sure to eliminate any flour lumps. Let the sauce gently simmer and thicken for just a minute - don't let it boil vigorously.
06 -
Return the cooked sausage to the skillet along with the fresh spinach. Add a splash of the reserved pasta water, then fold in the drained pasta. Toss everything together until the spinach wilts and every strand of pasta is beautifully coated in the creamy sauce.
07 -
Taste and adjust seasoning with salt and pepper as needed. Serve immediately in warmed bowls with a generous sprinkle of freshly grated Parmesan cheese on top.
# Notes:
01 -
You can use either ground Italian sausage or remove the meat from sausage links - both work perfectly for this recipe.
02 -
Don't let the cream sauce boil vigorously as it may curdle - gentle simmering is the key to silky smoothness.
03 -
Save some pasta water before draining - the starch helps bind the sauce to the pasta beautifully.