In The Kitchen With Stefano Faita

Creamy Sausage and Pepper Pasta

By In The Kitchen With Stefano Faita

The classic combination of sausage and peppers is even better with goat cheese and cream!


1 pound package penne pasta, whole wheat or regular
3 tbsp. olive oil
3 Italian sausages, removed from casing
1 to 2 sweet bell peppers, sliced or diced
1 cup whipping cream (35%)
6 ounces goat cheese
Salt and freshly ground pepper, to taste
Chopped parsley, for garnishing (optional)
Olive oil, for drizzling (optional)


Bring a large pot of water to a boil. Salt generously. Add pasta to boiling water and cook until al dente.

Meanwhile, heat olive oil in a large skillet over medium heat. Add sausage meat and fry until meat is golden brown, about 5 minutes. Remove any excess oil from pan. Add peppers. Sauté until meat is cooked through and the peppers are tender crisp, about 3 to 5 minutes.

Add cream and half the amount of goat cheese and let reduce by half, about 5 minutes.

Add drained pasta to skillet and toss to combine. Add remaining cheese and toss to combine. Season with salt and pepper. If needed, add a little of the pasta water, to loosen the mixture.

Serve and garnish some chopped parsley and a drizzle of olive oil, if desired.

Yield: 4 to 6 servings.