Be sure to try my Tomato Basil Pasta and Sun-Dried Tomato Pasta recipes next!
Creamy Sausage Pasta
The flavors in this recipe are incredible! It’s got sweet or spicy sausage, roasted red peppers, spinach, and the most flavorful garlic Parmesan cream sauce. A white wine reduction adds even more flavor, along with a hint of tomato paste that’s offset with softened cream cheese that’s melted into the sauce. (And the seasonings are incredible.) You can get as creative with the ingredients as you want! Use any kind of pasta, sun dried or diced tomatoes instead of roasted red peppers, kale instead of spinach, Asiago instead of Parmesan, chicken broth instead of wine, (I could go on for days). OR, keep it all as-is and get ready for an amazing meal!
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Sauté the sausage until browned and cooked through. Set aside. Deglaze the pan with white wine and use a silicone spatula to ‘clean’ the bottom of the pan. Add tomato paste and garlic. Reduce by half, about 4 minutes. Add chicken broth and seasonings.
Stir in the heavy cream. Bring to a boil, and reduce to a simmer. Add the roasted red peppers and stir in the softened cream cheese until combined.
Let it bubble gently and reduce while you cook the pasta to al dente. Reduce sauce to low heat and gradually stir in the Parmesan cheese until combined. Add the spinach and the sausage along with any juices from the plate.
Add the cooked pasta and stir to combine. Garnish with parsley and red pepper flakes and serve.
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
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This is the Le Creuset skillet I used in this recipe, (and in 90% of my recipes). It’s pricey, but it conducts heat really well and is oven safe. The size is perfect and the quality is great. Pasta Strainer– This is the one I have 🙂 Box Cheese Grater– Always shred cheese from a block, it melts and tastes much better. Bagged shredded cheese contains cellulose which prevents it from melting as well. Spice Rack-This is the one I have, it’s a snap to measure out your seasonings quickly and easily. (Big time saver.)
