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.