Creamy Italian Sausage Pasta
This Creamy Italian Sausage Pasta combines hearty mushrooms, green peppers, and flavorful Italian sausage coated in a parmesan sauce. Ready in just 20 minutes, it's the ideal comfort meal for busy weeknights.
EQUIPMENT
- skillet - large, 12 inch
- large pot - with straining cover
INGREDIENTS
- 8 ounces pasta - cavatappi, reserve ½ cup pasta water
- ½ pound ground Italian sausage - pork (what I used) or chicken
- 1 tablespoon unsalted butter
- 8 ounces baby bella mushrooms - sliced
- ½ green bell pepper - diced small
- ½ yellow onion - diced small
- 4 cloves garlic - grated or finely minced
- ½ tablespoon thyme - fresh, plus more for topping
- 1 ½ cups heavy whipping cream
- 1 cup parmesan cheese - freshly grated, plus more for topping
- ¼ teaspoon salt - plus more for salting pasta water
- ¼ teaspoon black pepper
INSTRUCTIONS
- Bring a large pot of salted water to a boil. Add the cavatappi pasta and cook according to package instructions. Before draining, reserve a ½ cup of pasta water, and do not rinse the pasta after it is drained.
- Meanwhile, cook the ground Italian sausage in a large skilled until crumbled and browned (5 to 6 minutes). Transfer the fully cooked sausage to a plate and set aside. NOTE: If there is a lot of excess grease, remove all but 1 tablespoon before moving on.
- In the same pan, melt the unsalted butter. Add and sauté the sliced mushrooms, diced onion, and diced green bell pepper until softened.
- Add the minced garlic and fresh thyme, cook for another minute until fragrant.
- Pour in the ½ cup pasta water and heavy whipping cream, allow the sauce to come to a rolling boil and reduce by half.
- Add the browned Italian sausage, pasta, and grated parmesan cheese. Toss together until the sauce coats the pasta.
- Remove skillet from heat, season with salt and black pepper. Once plated, garnish with more fresh thyme and parmesan cheese. Serve immediately.
RECIPE NOTES
STORING INFORMATION
- Refrigerated and in an airtight container for up to 4 days. Reheat leftovers in the microwave for 30 seconds or on the stovetop in a pan with a little water until warmed through.
- Freezing is not recommended.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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