One Pot Italian Sausage and Peppers Pasta
A comforting and creamy pasta dish featuring ground Italian sausage and roasted red peppers, prepared in one pot for easy cleanup.
Ingredients
For the Pasta
- 8 ounces penne pasta Cooks quickly and holds the sauce well.
- 1 cup chicken broth Provides moisture and flavor for the pasta cook.
- 1 cup half-and-half Creates a creamy sauce.
- 1 cup tomato basil pasta sauce Adds tangy sweetness to the overall dish.
- 1 cup roasted red peppers Adds sweetness and color.
For the Sauce
- 1 pound ground Italian sausage Provides savoriness and a slight spice.
- 1 medium chopped onion Adds depth and sweetness.
- 3 cloves minced garlic Enhances the flavor with aroma.
- 4 ounces cream cheese Makes the sauce creamy and rich.
- 1/2 cup grated parmesan cheese Adds nuttiness and saltiness to the dish.
Instructions
Preparation
- In a large, deep skillet or wide pot, add ground Italian sausage, chopped onion, and minced garlic. Cook over medium-high heat, browning the sausage and crumbling it as it cooks.
- Once the sausage is fully browned, stir in chicken broth, tomato basil pasta sauce, and half-and-half. Bring the mixture to a boil.
- Reduce the heat to a simmer, then stir in uncooked penne pasta and diced roasted red peppers. Simmer for about 5 minutes, stirring occasionally.
- Cover the pot with a lid, lower the heat to medium-low, and continue cooking. Check every few minutes until the pasta is cooked to your preference.
- Once cooked, off the heat, stir in cream cheese and grated parmesan cheese. Allow them to melt for 1-2 minutes before serving.
Notes
Serve with a side salad or garlic bread. For added flavor, top with fresh basil or a sprinkle of red pepper flakes. Leftovers can be refrigerated for 3-4 days or frozen for up to three months.