Creamy Sausage and Pepper Pasta (One Pot)
If you need a one pot dinner everyone will love then try this deliciously creamy Sausage and Pepper Pasta. With a silky smooth tomato and mascarpone sauce, this dish feels like a real treat but is ready in just 30 minutes!
One Pot Sausage Pasta
Who doesn’t love a one pot meal? Especially one which comes together in 30 minutes.
This easy, creamy sausage pasta all cooks together to create a silky, smooth sauce with delicious savoury sausage and sweet peppers. And there’s only one pot to wash up after!
My whole family loves sausage and pepper pasta -even my 8 month old! It is great for a quick midweek dinner but also makes a tasty weekend treat served with garlic bread.
If you love a one pot meal like this then you need to try my One Pot Chorizo Pasta.
Ingredients
Sausage – I use high quality, herby pork sausages for this pasta, but it works well with chicken or turkey sausage too. You can also use vegetarian sausage, though depending on the texture you may get better results by slicing the sausages instead of crumbling the sausage meat.
Pasta – I love rigatoni pasta but penne, fusilli or macaroni also work well.
Bell Peppers – any colour works, though I prefer red or yellow for sausage pasta.
Tomato paste, oregano, onion and garlic – flavour enhancers for the sauce.
Tinned tomatoes (canned tomatoes) – try and use the best quality you can reasonably afford. I love Cirio.
Chicken Stock – or vegetable stock. I use one stock cube.
Mascarpone Cheese – deliciously creamy, mascarpone makes the sauce lovely and silky.
Fresh Basil – optional but very much recommended. You can use parsley instead.
Serving Suggestions for Creamy Sausage Pasta
I love to serve pasta with a green salad and garlic bread, and Sausage Pepper Pasta is no exception. Some form of bread is great for mopping up any excess sauce.
If you want to add extra greens then stir through some kale or spinach for the last few minutes of cooking.
Sausage Pasta Variations
Switch up the sausage – use Italian or fennel pork sausage, or Try using turkey or chicken sausage.
For a lighter dish, swap the mascarpone for cream cheese (like Philadelphia) or crème fraîche.
To make this dish dairy free, swap the mascarpone for a plant based cream or cream cheese (I have yet to find a vegan cream cheese which melts into a sauce well so I would recommend a cream instead. If you know a plant based cream cheese which would work well please share in the comments). Or you can simply omit.
For a vegan sausage and pepper pasta, use vegetable stock, plant based cream/cream cheese instead of the mascarpone
Make This Dish Baby Friendly
I served this to my weaning baby with great success! If you want to make it suitable for baby, simply switch up the stock for a low salt version and don’t add any additional salt until you have dished up baby’s portion.
You may wish to mash or chop some elements based on baby’s current skills. I really recommend checking out Solid Starts for more information on serving solids to your baby.
Storing
Creamy sausage pasta is best served freshly cooked, but will store in the fridge for up to 3 days.
Reheat on the stove until piping hot. I recommend adding a splash of water or stock to loosen the sauce.
I don’t recommend freezing creamy pasta dishes like this one – they tend to go a bit mushy.
More Sausage Pasta Recipes:
I hope you like this recipe as much as I do!
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Creamy Sausage and Pepper Pasta
Equipment
- Spatula or wooden spoon
Ingredients
- 300 grams (0.66 lb) sausages
- 275 grams (0.61 lb) pasta I like rigatoni
- 2 (2) bell peppers sliced
- 1 (1) onion chopped
- 2 cloves (2 cloves) garlic diced
- 1 tbsp (1 tbsp) tomato puree
- 1 tsp (1 tsp) oregano
- 1 400 grams (1 14 oz) tin chopped tomatoes
- 500 ml (500 ml) chicken stock
- 125 grams (½ cup) mascarpone
- 1 (1) small bunch basil chopped
- 1 tbsp (1 tbsp) olive oil or vegetable oil
Instructions
- Remove the skins from the sausages and roughly cut or tear up the sausagemeat.
- Heat the oil in a Dutch oven or large pot with a lid over a medium high heat then add the sausage meat. Cook, breaking up with a spatula or wooden spoon, until the meat has broken into small crumbly pieces and is lightly browned, about 5 minutes.
- Add sliced onion, peppers and garlic and cook about 5 minutes until softening then add the garlic, oregano, tomato paste and tinned tomatoes.
- Stir in the pasta then pour in the stock. Give it a good mix then pop the lid on and cook for 12-15 minutes, stirring occasionally, until the pasta is al dente. You can add a splash more water if needed.
- Stir in the mascarpone until melted into the sauce, season to taste if desired then stir in fresh basil to serve.
