Creamy Sausage and Roasted Red Pepper Pasta

Weeknight dinners don’t get much easier or more elegant than this Sausage Red Pepper Pasta. Tender penne cooks directly in a silky roasted red pepper sauce with spicy Italian sausage, mushrooms, onions, garlic and fresh spinach. This one‑pot, creamy pasta comes together in about 30 minutes and makes a satisfying, flavorful meal for busy nights or casual entertaining.

This recipe is built around a homemade roasted red pepper sauce that gives the dish a sweet, smoky depth. I learned the idea from a friend and adapted it to make the sauce from scratch, add extra vegetables, and reduce the amount of cream for a lighter finish. The result is a crowd‑pleasing dinner with bold flavor and minimal cleanup.

Why you’ll love this recipe

• Rich, creamy roasted red pepper sauce balanced by spicy Italian sausage and sautéed vegetables.
• Ready in about 30 minutes and cooked in a single large skillet for easy cleanup.
• You can purée the roasted red peppers ahead of time to speed up dinner prep.
• Versatile enough for a family weeknight meal or scaled up for a dinner party.

Recipe ingredients

• Pasta: 8 ounces (1/2 lb.) dry pasta such as penne. Swap for your favorite shape if desired.
• Italian sausage: 1 lb. spicy pork sausage (casings removed). Use mild sausage for a gentler heat.
• Roasted red pepper sauce: 1 cup prepared roasted red pepper sauce (made ahead or storebought). For best flavor, use a homemade purée of roasted red bell peppers, olive oil, shallot, garlic and basil.
• Cream: 1/2 cup heavy cream for a silky finish. Full‑fat coconut milk works as a dairy‑free substitute.
• Veggies: Onion, garlic, cremini mushrooms and baby spinach. Feel free to customize with other vegetables you have on hand.
• Liquid: About 3 cups water to cook the pasta in the skillet; add up to 1/2–1 cup more if needed while simmering.
• To finish: Freshly grated Parmesan for serving, plus salt and pepper to taste.

See the recipe card below for exact quantities and step‑by‑step instructions.

How to make roasted red pepper pasta

This dish is made entirely in one large skillet. The pasta cooks in the sauce and water, releasing starches that help create a smooth, clingy sauce.

Pro tip: Prepare the roasted red pepper purée up to a few days in advance to speed up weeknight cooking.

1. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sausage, breaking it into bite‑sized pieces, and cook until browned and no longer pink. Transfer the cooked sausage to a bowl, leaving about 1 tablespoon of fat in the pan.
2. Add the chopped onion to the skillet and cook 3–5 minutes until softened. Add sliced mushrooms and cook 5–6 minutes until their liquid evaporates. Stir in minced garlic and cook about 30 seconds until fragrant.
3. Add the dry pasta and 3 cups water to the skillet and bring to a boil. Reduce to a simmer and return the cooked sausage to the pan. Stir in 1 cup roasted red pepper sauce and 1/2 cup heavy cream. Simmer, stirring occasionally, until the pasta is tender and most liquid is absorbed, about 10–15 minutes. If the pasta absorbs all the liquid before it’s tender, add 1/2–1 cup more water as needed.
4. Stir in baby spinach during the final minute until wilted. Taste and season with salt and pepper. Serve hot with freshly grated Parmesan.

Recipe FAQs

Serving suggestions

• Serve with warm bread to soak up the sauce—focaccia or crusty Italian bread work well.
• A simple green salad, such as butter lettuce or a mixed Italian salad, complements the richness of the pasta.
• Roasted or steamed vegetables, like broccoli or green beans, make a nice side and add color to the plate.

Recipe notes

• Make‑ahead: Prepare the roasted red pepper sauce without cream a few days in advance to shorten cooking time on the night you serve it.
• Use mild sausage for a less spicy version. Swap the pasta shape if you prefer—cooking time may vary.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Creamy Sausage Red Pepper Pasta — Recipe Card

Creamy Sausage Red Pepper Pasta combines penne, spicy sausage, sautéed mushrooms and onion in a luscious roasted red pepper sauce. Ready in about 30 minutes and serves 6.

Servings & time

• Servings: 6
• Prep time: 10 minutes
• Cook time: 25 minutes
• Total time: 35 minutes

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 lb spicy pork sausage, casings removed (or mild sausage)
• 1 medium yellow onion, chopped
• 8 oz cremini mushrooms, sliced
• 2 cloves garlic, minced
• 8 oz dry penne pasta
• 3 cups water (plus up to 1/2–1 cup more if needed)
• 1 cup roasted red pepper sauce (no cream added)
• 1/2 cup heavy cream (or full‑fat coconut milk)
• 5 oz baby spinach
• Freshly grated Parmesan, for serving

Instructions

1. Heat oil in a large skillet over medium heat. Add sausage and break into pieces. Cook until browned; transfer to a bowl and leave about 1 tablespoon fat in the pan.
2. Sauté onion in the reserved fat 3–5 minutes, then add mushrooms and cook until their liquid evaporates. Add garlic and cook 30 seconds.
3. Add pasta and 3 cups water. Bring to a boil, reduce to a simmer, and stir in cooked sausage, roasted red pepper sauce and cream. Simmer 10–15 minutes until pasta is tender and sauce thickens, stirring to prevent sticking. Add water if needed.
4. Stir in spinach until wilted. Season with salt and pepper and serve with Parmesan.

Nutrition (approx. per serving)

Calories: 504 kcal; Carbohydrates: 38 g; Protein: 20 g; Fat: 31 g; Sodium: varies. Nutrition estimates are intended as a guideline.

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