Creamy Sausage Pasta
Creamy sausage pasta is the ultimate comfort meal! With savory sausage, creamy sauce, and tangy sun-dried tomatoes, this one-dish meal is easy to make and deliciously flavorful.
Servings: 6 servings
Calories: 741kcal
Equipment
- 12-inch cast iron skillet
- Large pot
Ingredients
- 1 pound ground pork see notes*
- 1 onion diced
- 1 bell pepper diced
- 4 ounces sun-dried tomatoes chopped
- 8 ounces cream cheese
- 1/2 cup heavy cream
- 1 box penne pasta (16 ounces)
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed fennel seeds
- 1/2 teaspoon rubbed sage
Instructions
- Cook the penne in salted water according to the package directions. Drain it and return it to the pot. Stir in the cream cheese and sun-dried tomatoes until the cream cheese melts into the pasta.
- Brown the ground pork in a 12-inch skillet over medium heat, breaking it up as it cooks. Add the onion and bell pepper and cook until the sausage is done and the vegetables are soft.
- Stir in the seasonings, and then add the now-seasoned sausage and vegetables to the pasta.
- Add the heavy cream and simmer for 15 minutes, stirring now and then, until the sauce thickens.
Notes
- In this recipe, I am using unseasoned ground pork and adding my own seasonings to make the sausage. If you have seasoned sausage already, do not use the salt, pepper, fennel, or sage in the ingredients above.
- For the sun-dried tomatoes, I don't drain them. They are fine saturated, so don't go out of the way to get the oil off.
- Leftovers keep for 4 days. Reheat them low and slow with a splash of cream or milk, and stir often to keep it from sticking to the bottom or burning.
- Err on the side of undercooked/al dente when cooking the noodles. They will continue to soften as they cook in the sauce.