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
The fresh fennel is optional in this quick and easy pasta dish
30 minutes, 6 servings, 1 1/2 cups each
Ingredients
| 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 Parmesan cheese |
| ⅓ cup | Heavy cream |
Preparation
| 1. Chop the vegetables as noted in the ingredients list. |
| 2. If using fennel, only use the white thick leaves, not the stalks or hard core. |
| 3. If using fennel, pre-cook with 1 Tbsp of olive oil or other oil in a skillet for 5-10 minutes until it begins to soften. |
| 4. Start cooking pasta as directed, omitting salt. |
| 5. Add sausage (1 pound) and peppers (1 green, 1 yellow) to the skillet . |
| 6. Cook until sausage is cooked through and peppers are crisp-tender. |
| 7. Stir in tomatoes (do not drain). |
| 8. Cook for 2 minutes until heated through. |
| 9. Drain the pasta . |
| 10. Add the cooked pasta and cream (⅓ cup) to the skillet . |
| 11. Stir to combine the ingredients. |
| 12. Add the cheeses (1 ½ cups mozzarella and ¼ cup Parmesan) and stir to combine. |
| 13. Serve. |
Why Bronze Cut Pasta?
Why bronze cut pasta? It's better because it's rougher, and that means it holds sauce better....
The Ultimate Guide to Copycat Restaurant Sauces
Make your favorite restaurant sauces at home. From Big Mac sauce to Raising Cane's, Chick-fil-A, Outback blooming onion,...
Comments or questions? contact us. Read our Terms of Use, and Privacy Policy.
FirstPageRecipes.com participates in the Amazon Associates Program. When you use a link on our site to buy a product on Amazon, we earn a small commission.
© 2026 FirstPageRecipes.com. All rights reserved.