This Creamy Sausage and Pepper Fettuccine combines browned Italian sausage, sautéed bell peppers and onions, and a savory cream-enriched tomato sauce. It's a comforting Italian-American dish that comes together in one pan.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Remove the Italian sausage from its casings.
In a large Dutch oven or pot over medium-high heat, cook the sausage, breaking it apart with a spoon or meat chopper until browned.
Add the spice blend (Creole seasoning, paprika, garlic powder, onion powder, Italian seasoning, and red pepper flakes) to the sausage and stir to combine.
Stir in the tomato paste and cook for about one minute until it darkens slightly.
Add the chopped green bell pepper, onion, and minced garlic to the pot. Sauté for 3-5 minutes until the vegetables begin to soften.
Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom.
Add the crushed tomatoes and fire-roasted diced tomatoes. Stir everything together and bring the sauce to a boil, then reduce heat to a simmer.
While the sauce simmers, cook the fettuccine in a large pot of boiling, salted water according to package directions. Before draining, reserve about 1 cup of the pasta water.
Add a ladleful of the reserved pasta water to the simmering sauce.
Reduce the heat to low and stir in the heavy cream.
Season with a little more Creole seasoning, if desired.
Stir in the fresh spinach until it wilts into the sauce.
Add the grated Parmesan cheese and stir until it's melted and the sauce is smooth.
Serve the creamy sausage sauce over the cooked fettuccine. Garnish with fresh parsley or basil if desired.
Store in an airtight container in the fridge up to 3 days; reheat gently on the stovetop over medium-low heat with a splash of pasta water or cream to restore consistency.
Yes. Sweet sausage works well; you'll lose the heat but keep the richness. Adjust red pepper flakes if you want spice.
Use half-and-half, whole milk mixed with cream cheese, or sour cream stirred in at the end (don't boil after adding sour cream).
Yes. Prepare the sauce, cool, and refrigerate up to 2 days. Reheat gently over low heat, then cook fresh pasta and toss together.
Keep heat at medium or medium-low when adding cream, and stir constantly. Avoid boiling once cream is in.
Absolutely. Penne, rigatoni, or tagliatelle all work; fettuccine's width clings well to this creamy sauce.
Classic Alfredo Sauce
15 min
Marry Me Meatballs and Gnocchi
205 min
Spicy Italian Sub
25 min
Cajun Spaghetti With Creole Meat Sauce
55 min
BBQ Pork Sandwich
35 min
Marry Me Chicken
35 min
Italian Shrimp Salad
200 min
One
30 min
