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Creamy Sausage and Pepper Pasta
The fresh fennel is optional in this quick and easy pasta dish
30 minutes,   6 servings, 1 1/2 cups each
recipe image
3 cups Rigatoni pasta (uncooked)
1 pound Italian sausage (if links, remove from casing)
1 Green pepper, coarsely chopped
1 Yellow Pepper, chopped
1 Fennel bulb, white leaves only, chopped.
1 can Diced tomatoes, 14.5-ounce can
1 ½ cups Shredded mozzarella cheese
¼ cup Shredded or grated parmesean cheese
⅓ cup Heavy cream
1.  Chop the vegetables as noted in the ingredients list
2.  If using fennel, just use the white thick leaves, not the stalks or hard core.
3.  If using fennel, pre cook with a tablespoon of olive or other oil in skillet for 5-10 minutes until it begins to soften
4.  Start cooking pasta as directed, omitting salt
5.  Add sausage and peppers to skillet.
6.  Cook until sausage is cooked through and peppers are crisp-tender.
7.  Stir in tomatos (do not drain)
8.  Cook 2 minutes until heated through
9.  Drain pasta.  ©
10.  Add cooked pasta, cream, and cheese to skillet.
11.  Combine.
12.  Add cheeses, stir to combine.
13.  Serve

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Creamy Sausage and Pepper Pasta. Recipe on first page, not a blog.