Easy Recipes

Creamy Sausage & Peppers Shells

The trifecta of sausage, onion, and colorful bell peppers is an Italian classic, often eaten on its own or tucked into a bun or hoagie. No matter how you serve it, it’s meant to be an easy meal, so we kept it that way when developing this pasta version too.

Ingredients

Kosher salt
3/4 lb. medium pasta shells
3 tbsp. extra-virgin olive oil, divided
1 lb. sweet or spicy Italian sausage, casings removed
3 medium red, yellow, or orange bell peppers, stemmed, seeded, ribs removed, finely chopped (about 3 c.)
1 medium yellow onion, chopped (about 1 1/2 c.)
4 cloves garlic, finely chopped
1/4 tsp. crushed red pepper flakes
6 oz. cream cheese, cubed
1/2 c. heavy cream
1/4 c. finely grated Parmesan, plus more for serving
5 oz. baby spinach leaves (about 5 packed c.)

Directions

Step 1
In a large pot of boiling salted water, cook pasta, stirring occasionally, until al dente, usually 2 to 3 minutes less than package instructions. Reserve 2 cups pasta water and drain pasta.

Step 2
Meanwhile, in a large, high-sided skillet over medium-high heat, heat 1 tablespoon oil. Cook sausage, breaking up with a wooden spoon, until cooked through and browned, about 8 minutes.

Step 3
Add bell peppers, onion, 1/4 teaspoon salt, and remaining 2 tablespoons oil. Cook over medium-high heat, stirring occasionally, until light golden and tender, about 8 minutes. Add garlic and red pepper and cook, stirring, until fragrant, about 2 minutes more.

Step 4
Pour 1 1/2 cups reserved pasta water into skillet, then add cream cheese, heavy cream, Parmesan, and 1/4 teaspoon salt. Bring to a boil, stirring, until cheese is melted and sauce is smooth. Add pasta and return sausage to skillet. Toss to coat, adding more pasta water a few tablespoons at a time if needed. Add spinach and stir until just wilted, about 2 minutes.

Step 5
Divide pasta among bowls. Top with more Parmesan.