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!
Servings: 6 servings
Ingredients
- 12 oz dried pasta (such as rigatoni)
- 1 lb bulk Italian sausage (sweet or hot)
- 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 (drained if canned)
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese plus more to serve
Instructions
- Cook the pasta to al dente, according to the package instructions. Once cooked, reserve 1 cup of pasta cooking water, then drain the pasta. While the pasta cooks, prepare the sausage.12 oz dried pasta (such as rigatoni)
- 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.1 lb bulk Italian sausage (sweet or hot), 1 medium onion, 3 medium poblano peppers, 1 tsp kosher salt, ½ tsp freshly ground black pepper, 1 cup frozen, fresh, or canned sweet corn (drained if canned), 1 cup heavy cream
- 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.1 cup freshly grated Parmesan cheese
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