Description
A rich and comforting creamy sausage skillet featuring Italian sausage, sautéed vegetables, and tender pasta tossed in a luscious Parmesan cream sauce. Perfect for an easy weeknight dinner ready in just 30 minutes.
Ingredients
Scale
Meat
- 1 pound Italian sausage
Vegetables
- 1 cup bell peppers, chopped
- 1 cup onion, chopped
- 2 cloves garlic, minced
Dairy
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
Pantry
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 8 ounces pasta, cooked
Instructions
- Brown the sausage: Heat a skillet over medium heat and cook the Italian sausage until browned and cooked through, breaking it into crumbles as it cooks for even browning.
- Sauté vegetables: Add chopped onions, bell peppers, and minced garlic to the skillet with the sausage. Sauté until the vegetables are tender and fragrant, about 5 minutes.
- Add cream and seasoning: Pour in the heavy cream and stir in the Italian seasoning, combining everything well to create a creamy sauce base.
- Season to taste: Add salt and freshly ground black pepper according to your preference, stirring to evenly distribute the seasoning.
- Combine pasta and cheese: Stir in the cooked pasta and grated Parmesan cheese, mixing thoroughly to coat the pasta evenly in the creamy sauce.
- Simmer: Let the skillet simmer on low heat for 5 minutes to allow the flavors to meld and the dish to heat through completely before serving.
Notes
- Use sweet or hot Italian sausage depending on your spice preference.
- For a lighter version, substitute half-and-half for heavy cream.
- Freshly grated Parmesan cheese melts more smoothly than pre-grated varieties.
- Feel free to swap pasta for zoodles or cauliflower rice for a lower-carb option.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop.
