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Creamy Sausage Pasta with Roasted Red Peppers and Spinach Recipe

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4.3 from 10 reviews

A rich and flavorful creamy sausage pasta recipe combining spicy Italian sausage, roasted red peppers, and a velvety homemade cream sauce. This comforting dish features rigatoni pasta tossed in a luscious blend of heavy cream, chicken broth, and Parmesan cheese, finished with fresh spinach and garnished with parsley and red pepper flakes for a delightful touch of heat.

Ingredients

Sauce

  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 teaspoon Italian seasoning
  • ½ teaspoon mustard powder
  • ½ teaspoon onion powder

Sausage, Peppers, and Pasta

  • 1 lb. Italian sausage, hot or sweet
  • ½ cup dry white wine
  • 1 tablespoon tomato paste
  • 3 cloves garlic, minced
  • 7 oz. jar roasted red peppers, drained (about 1 cup)
  • 1 ½ cups spinach
  • 4 oz. cream cheese, softened
  • ¾ cup Parmesan cheese, shredded
  • ½ lb. rigatoni
  • Fresh parsley, to garnish
  • Red pepper flakes, to garnish

Instructions

  1. Prepare Sauce Ingredients: In a large measuring cup with a spout, combine chicken broth, heavy cream, Italian seasoning, mustard powder, and onion powder. Set aside to use later.
  2. Cook the Sausage: Slice the Italian sausage into ½-inch thick pieces. Heat 6 tablespoons of water in a large, high-walled skillet over medium heat. Add the sausage slices and cover the skillet. Cook for 10 minutes, stirring halfway to ensure even cooking. Remove the lid and increase heat slightly, letting the sausage brown for 5-7 minutes. Once browned, remove the sausage from the skillet and set aside.
  3. Boil Pasta Water: While cooking the sausage, bring a large pot of salted water to a boil, preparing to cook the pasta.
  4. Deglaze the Pan: Drain excess grease from the skillet, but keep the browned bits on the bottom. Add the dry white wine, tomato paste, and minced garlic to the pan over medium heat. Use a silicone spatula to scrape the browned pieces off the bottom. Let the mixture bubble gently until the wine is reduced by half, which will take about 4 minutes.
  5. Add Sauce Mixture: Pour in the pre-prepared sauce from step one. Bring it to a boil, then lower the heat to a simmer. Stir in the drained roasted red peppers and the softened cream cheese until fully incorporated.
  6. Simmer the Sauce and Cook Pasta: Leave the sauce simmering uncovered on low heat. At the same time, add rigatoni to the boiling water and cook until al dente. Drain the pasta once cooked.
  7. Finish the Sauce: With the sauce on low, gradually add the shredded Parmesan cheese while stirring continuously to melt the cheese smoothly. Stir in the fresh spinach leaves and the cooked sausage along with any juices that accumulated on the plate.
  8. Combine Pasta and Sauce: Add the drained rigatoni to the skillet and gently stir everything together to ensure the pasta is evenly coated with the creamy sauce and the ingredients are well blended.
  9. Garnish and Serve: Sprinkle fresh chopped parsley and red pepper flakes on top before serving for a fresh herbal note and a touch of heat.

Notes

  • Using dry white wine adds depth of flavor; you can substitute with chicken broth if preferred.
  • Be sure to use freshly shredded Parmesan for best melting and flavor.
  • Adjust the amount of red pepper flakes depending on your heat preference.
  • Cooking the sausage in water to start helps reduce grease and keeps it tender before browning.
  • Ensure the cream cheese is softened for easier incorporation into the sauce.

Find it online: https://marthatasty.com/creamy-sausage-pasta-with-roasted-red-peppers-and-spinach-recipe/