Creamy Sausage and Pepper Pasta (From My Mother’s Recipe Box)

A hearty pasta dish made with spicy Italian sausage, peppers, and a creamy tomato sauce—simple, filling, and full of flavor. 

 
This recipe comes from my mother’s recipe file, where simple, filling meals were always the ones that got made again and again.

She believed in using what you had on hand—pasta, sausage, a few vegetables, and turning it into something that could feed everyone and still taste good.

This pasta dish is rich, hearty, and full of flavor from the sausage, peppers, and a creamy tomato sauce. It’s the kind of meal that comes together in one skillet and always satisfies.

Ingredients:

3/4 pound uncooked pasta
1 Tbs. olive oil
1 pound spicy Italian sausage
1 onion, chopped
1 bell pepper, chopped
4 cloves garlic, minced
1/3 c. chicken broth
1/2 c. heavy cream
1 (14.5 ounce) can diced tomatoes with green chilies
2 Tbs. tomato paste
1 tsp. dried basil
1 tsp. Italian seasoning
1/4 tsp. red pepper flakes
1/2 c. grated Parmesan cheese

Directions:

Bring a large pot of lightly salted water to a boil.
Cook pasta until al dente (8–10 minutes). Drain and set aside.

In a large cast iron skillet over medium-high heat, add the sausage.

Cook until browned and no longer pink, about 5–7 minutes.  Drain excess grease if needed.

Add onion and bell pepper. Cook for 3–4 minutes until softened.

Stir in garlic and cook for about 30 seconds, just until fragrant.

Stir in chicken broth, heavy cream, diced tomatoes with green chilies, and tomato paste.

Add basil, Italian seasoning, and red pepper flakes.

Bring to a gentle simmer and cook for about 5 minutes, until slightly thickened.

Add cooked pasta to the skillet and toss until well coated.

Season with salt and pepper to taste.

Sprinkle with Parmesan cheese and serve warm.

Tips for Best Success:

• Don’t overcook the pasta—it will finish in the sauce
• Drain excess grease from sausage for a better texture
• Add garlic last to prevent burning
• Let the sauce simmer to thicken before adding pasta

Variations & Substitutions:

• Use mild sausage instead of spicy
• Substitute half-and-half for a lighter sauce
• Add mushrooms or spinach
• Use penne, rigatoni, or rotini
• Add extra Parmesan for a richer finish

Serving Suggestions:

• Serve with garlic bread or breadsticks
• Add a simple green salad
• Pair with roasted vegetables
• Top with extra Parmesan and fresh herbs

How to Store:

• Refrigerator:  Store in an airtight container for up to 4 days
• Freezer:Freeze up to 2 months (cream sauce may slightly change texture)
• Reheating:Reheat gently with a splash of milk or broth

Frequently Asked Questions:

Can I make this ahead of time?
Yes, it reheats very well for later meals.

Can I use a different pasta?
Yes—any short pasta works best.

Is this very spicy?
It has a mild kick. Adjust red pepper flakes to taste.

Can I make it without cream?
Yes, but the sauce will be less rich and creamy.