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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
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.  © FirstPageRecipes.com
10. Add the cooked pasta, cream (⅓ cup), and cheese to the skillet.
11. Combine the ingredients.
12. Add cheeses (1 ½ cups mozzarella and ¼ cup Parmesan), stir to combine.
13. Serve.

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