Creamy Sausage and Peppers Pasta (2024)

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, but it might be something you save as a Friday night treat.

With this recipe, you’ll create something special out of everyday ingredients that’s as good as you’d get at a restaurant. This easy Italian sausage pasta has ordinary ingredients like bell peppers, garlic, and spinach, so there’s no need to shop around to make a fancy-tasting meal.

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.
• Bell peppers – I picked yellow and red for their bright color and natural sweetness
• 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.

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 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 so it thickens up a touch.

Return the 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.

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.