Creamy Sausage and Pepper Pasta (One-Pot)

A pot of cooked penne pasta with a tomato-based sauce, ground meat, herbs, and grated cheese, with a wooden spoon resting inside.

Creamy Sausage and Pepper Pasta (One-Pot)

Savory Italian sausage, sweet peppers, and a creamy tomato sauce all come together in my one-pot sausage pasta, and yes, it’s as good as it sounds! The pasta cooks right in the sauce, soaking up flavor and turning silky without any extra steps. Comforting, simple, and very much a repeat dinner.

Course dinner

Cuisine American

Keyword sausage and pepper pasta

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 598

Author Robyn Conley Downs

Equipment

Dutch Oven

Ingredients

2 teaspoons olive oil
1 pound ground Italian sausage (mild or spicy)
1 large yellow onion, thinly sliced into half-moons
1 large red bell pepper, sliced into thin strips
2 cloves garlic, minced
1 teaspoon Italian seasoning
½ teaspoon kosher salt, divided
¼ teaspoon freshly ground black pepper
8 ounces short pasta, such as penne, fusilli, or rigatoni
1 (15-ounce) can tomato sauce
3 cups low-sodium chicken broth
4 tablespoons cream cheese

Instructions

Cook the Sausage and Veggies: Heat olive oil in a large pot or Dutch oven over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned and mostly cooked through, about 5-6 minutes.
Add the onion and bell peppers and continue to cook until softened, about 3-4 minutes. Stir in garlic, Italian seasoning, ¼ teaspoon of the salt, and black pepper to taste.
Add Pasta and Liquids: Stir in the dry pasta, tomato sauce, broth, and ¼ teaspoon of salt. Bring to a boil, then reduce to a low, steady simmer.
Cook uncovered, stirring frequently to avoid sticking, until the pasta is tender and the sauce has thickened slightly, 14-19 minutes. Add a splash more stock if the pan starts to dry out before the pasta is fully cooked.
Finish: Stir in the cream cheese until well combined. Taste and adjust seasoning as needed.

Notes

Sausage: I’ve tried both mild and spicy Italian sausage here, and honestly, both work. Mild keeps it classic and kid-friendly; spicy gives the sauce a little edge without needing extra heat. Both chicken and pork Italian sausage work well, just be sure to look for bulk ground sausage. Or, if it’s in a casing, squeeze it out of the casing first and then brown according to the recipe.
Pasta: I also tested this with a few different short pastas, and sturdier shapes like penne or rigatoni hold up best. Thinner pasta goes soft before the sauce finishes thickening.
Creamy: Want it creamier? Add more cream cheese or a splash of heavy cream works, too!
Gluten-Free: I’ve found brown rice pasta works best for one-pot meals like this, rather than chickpea, corn, etc. If you give it a try, let us know in the comments which brand you like best!

Nutrition