Spicy Sausage & Pepper Pasta

Serves 4 · 15 min prep · 25 min cook

Estimate for one serving

• 680 cal
• 28g protein
• 62g carbs
• 36g fat
• 5g fiber

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Ingredients

• 1 lb Italian sausage links (hot or mild)
• 12 oz penne or rigatoni pasta
• 2 red bell pepper
• 1 yellow bell pepper
• 1 green bell pepper
• 1 serrano pepper
• 1 medium yellow onion
• 4 garlic cloves
• 1/2 tsp crushed red pepper flakes
• 2 tbsp olive oil
• 1/2 cup dry white wine or chicken broth
• 3/4 cup heavy cream
• 3/4 cup grated Parmesan cheese
• 1.5 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup fresh basil

Instructions

1. 1Bring a large pot of well-salted water to a rolling boil. Cook the pasta until just shy of al dente, about 1 minute less than package directions. Reserve one cup of starchy pasta water, then drain.
2. 2While the water heats, slice the sausage into half-inch coins. Core and slice all the bell peppers into thin strips. Thinly slice the onion and mince the garlic and serrano.
3. 3Heat olive oil in a wide deep skillet or Dutch oven over medium-high heat. Add the sausage pieces in a single layer and brown 5 to 7 minutes, turning occasionally, until deeply golden and cooked through. Transfer sausage to a plate, leaving the flavorful fat in the pan.
4. 4Add the onion and all the pepper strips to the same pan. Cook 6 to 8 minutes, stirring often, until the peppers soften, blister in spots, and take on sweet charred edges.
5. 5Stir in the garlic, serrano, and red pepper flakes; cook 45 to 60 seconds until fragrant but not burned. Pour in the wine or broth and scrape up any browned bits from the bottom of the pan. Let it bubble and reduce by half, about 2 minutes.
6. 6Lower the heat to medium. Return the sausage to the pan, then pour in the heavy cream. Simmer gently 2 to 3 minutes until the sauce thickens slightly and coats the back of a spoon.
7. 7Add the drained pasta and half the Parmesan. Toss vigorously, adding splashes of reserved pasta water as needed until every noodle is glossy and the sauce clings. Season with salt and black pepper to taste.
8. 8Tear in most of the fresh basil and toss once more. The peppers should still show bright color against the creamy spicy sauce.
9. 9Divide into warm bowls, finish with remaining Parmesan and a few basil leaves, and serve immediately while the pasta is silky and the peppers still have a little bite.