Creamy Sausage Pasta

Creamy Sausage Pasta

You will need-

1 lb pasta (the pasta I used is fusillata casareccia)

1/2-3/4 lb Italian sausage (links)

2 medium bell peppers - quartered and sliced 

      (yellow, red or orange will work, but I wouldn't use green if you can help it)

1 medium onion - quartered and sliced

4 large garlic cloves - grated, or finely minced

8 oz. marscapone cheese

1/2 cup grated parmesan

1 cup chicken broth

olive oil

salt & pepper

red pepper flakes (optional)

Brown the sausage in a little olive oil to keep it from sticking.  Cook for a few minutes on each side until the sausage done all the way through.

Set to the side to cool slightly.  When cooled, slice into coins.  Try and keep any juices that run out, they'll be tastey in the pasta.  If the sausage is not all the way cooked, don't worry, there will be another chance to finish cooking it.

While the pasta is cooking saute the onions in the leftover oil in the sausage pan.  Add more olive oil if necessary.  Add salt and pepper and cook on medium high heat until the onions are translucent.

Add the garlic and bell peppers and cook for a few minutes until the peppers are about half-way cooked.  Season with salt, pepper, and red pepper flakes.  Add the chicken broth and continue cooking until the bell peppers are cooked through but not mushy.  Add more chicken broth if necessary to keep the mixture wet.  You can also add the sausage at this point if it was not cooked all the way or wait until the peppers are done to warm through.  Pull the pan off the heat and mix in the parmesan.

When the pasta is done, reserve at least a cup of cooking liquid to loosen up the marscapone.

Strain the pasta and return to the pan.  Add the sausage and pepper mixture along with the marscapone and stir.  The marscapone will melt into a creamy sauce.  If necessary, add a little of the pasta water to help loosen the cheese sauce.  

Serve with yummy bread and a sprinkling of parmesan cheese.  Enjoy!