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1 teaspoon red pepper flakes (optional)
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Fresh basil or parsley for garnish
Directions
Cook the pasta according to the package instructions in a large pot of salted boiling water. Drain and set aside.
Heat the olive oil in a large skillet over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until it is browned and fully cooked through. Remove the sausage from the skillet and set aside.
In the same skillet, add the red bell pepper and onion. Sauté until the vegetables are tender, about 5-7 minutes.
Add the minced garlic and red pepper flakes (if using) to the skillet and cook for another 1-2 minutes until fragrant.
Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a simmer and cook until the sauce has slightly thickened, about 5 minutes.
Stir in the grated Parmesan cheese and return the cooked sausage to the skillet. Season with salt and pepper to taste.
Toss the cooked pasta with the creamy sausage and red pepper sauce until well coated.
Serve immediately, garnished with fresh basil or parsley.
Variations & Tips
For a lighter version of this dish, you can substitute the heavy cream with half-and-half or a mixture of Greek yogurt and milk. If you're looking to add more vegetables, spinach or cherry tomatoes make excellent additions. For a spicier kick, consider using hot Italian sausage or adding extra red pepper flakes. Those following a gluten-free diet can easily swap out the regular pasta for their favorite gluten-free variety.
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