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Marble surface with bowl filled with creamy sausage pasta with brown towel to the side.
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Creamy Sausage Pasta

This creamy sausage pasta is a late-summer dream: smoky poblano peppers add gentle heat, sweet corn brings crisp sweetness, and savory sausage deepens the flavor. Ready in under 30 minutes, it's the perfect blend of spice, sweetness, and creaminess for a quick, unforgettable meal!
Course Dinner
Cuisine American
Difficulty Easy
Method Cooking
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 servings
Calories 703kcal
Author Kaleb

Ingredients

  • 12 oz dried pasta (such as rigatoni)
  • 1 lb sweet or hot bulk Italian sausage
  • 1 medium onion halved and sliced
  • 3 medium poblano peppers seeded, halved, and sliced into ¼-inch pieces (about 1 ½ cups)
  • 1 tsp kosher salt
  • ½ tsp freshly ground black pepper
  • 1 cup frozen, fresh, or canned sweet corn
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese

Instructions

  • Cook the pasta to al dente, according to the package instructions. Once cooked, drain the pasta and reserve one cup of cooking water. While the pasta cooks, prepare the sausage.
  • Prepare the sauce. In a large skillet over medium heat, brown the sausage and onion. Break into small pieces and cook until it is fully browned, 6-8 minutes. Add the poblano pepper, salt, and black pepper. Sauté until the peppers are slightly softened, 4-6 minutes. Add the sweet corn and heavy cream. Bring the mixture to a simmer. Simmer on medium-low for 1-2 minutes.
  • Assemble the dish. Add the cooked and drained pasta and the Parmesan cheese. Stir together with the simmering sauce. Add ¼ cup of reserved pasta water (more as needed to achieve a creamy pasta), add a bit more Parmesan cheese, and serve.

Video

Notes

If the pan becomes too browned with the fond from cooking the sausage, use a small amount of pasta water to deglaze it. Pour the water over the pan, allow it to foam, and scrape the pan to remove the burnt pieces.
If using low-fat sausage, add some high-heat oil to the pan while cooking. This helps roast the poblanos and brings out additional flavor.
Use freshly grated Parmesan cheese to finish the recipe. It provides better flavor and texture to the dish as compared to pre-grated Parmesan, which comes in a container and can be somewhat chalky.

Nutrition

Serving: 1serving | Calories: 703kcal

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