Country Pasta
Indulge in the comforting flavors of Country Pasta, a hearty dish that marries smoky, savory, and creamy elements in perfect harmony. Tender fettuccine is tossed in a rich, velvety sauce made with smoked sausage, sautéed garlic, and vibrant red bell peppers, all blanketed in a luxurious blend of heavy cream and Parmesan cheese. Fresh spinach adds a pop of color and nutrients, while a pinch of red pepper flakes delivers just the right amount of heat. This one-skillet wonder is quick to prepare—ready in just 40 minutes—and makes an ideal dinner option for busy weeknights or casual gatherings. Garnished with fresh parsley for an elegant finish, this easy-to-make country-style pasta will transport your taste buds straight to rustic comfort. Perfect for fans of creamy pasta recipes and smoky sausage dishes!
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Recipe Information
Ingredients
- 12 oz Fettuccine pasta
- 8 oz Smoked sausage
- 2 tbsp Olive oil
- 2 tbsp Unsalted butter
- 1 medium Yellow onion
- 3 cloves Garlic cloves
- 1 medium Red bell pepper
- 3 cups Fresh spinach leaves
- 1 cup Heavy cream
- 1 cup Parmesan cheese, grated
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp Red pepper flakes (optional)
- 2 tbsp Fresh parsley, chopped
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set the pasta aside.
Slice the smoked sausage into thin rounds. Peel and dice the yellow onion. Mince the garlic cloves. Remove the seeds and stem from the red bell pepper, then dice it into small pieces.
In a large skillet, heat the olive oil over medium heat. Add the sliced sausage and cook for 4-5 minutes, stirring occasionally, until browned. Remove the sausage from the skillet and set it aside.
In the same skillet, add the butter and diced onions. Sauté for 2-3 minutes until the onions are softened and translucent. Stir in the minced garlic and diced red bell pepper, cooking for another 2 minutes.
Reduce the heat to medium-low and stir in the fresh spinach. Cook until the spinach has wilted, about 2 minutes.
Add the cooked sausage back into the skillet. Pour in the heavy cream and bring the mixture to a gentle simmer. Stir in the Parmesan cheese, salt, black pepper, and red pepper flakes (if using). Allow the sauce to simmer for 3-4 minutes until it thickens slightly.
Add the cooked fettuccine to the skillet and toss to combine, ensuring the pasta is evenly coated with the sauce. If needed, add a splash of the reserved pasta water to loosen the sauce to your desired consistency.
Taste and adjust the seasoning as necessary. Remove the skillet from the heat and garnish with chopped fresh parsley. Serve warm and enjoy!
Nutrition Facts
Calories |
883 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.6 g | 69% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 1315 mg | 57% | |
| Total Carbohydrate | 69.6 g | 25% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 6.3 g | ||
| Protein | 27.9 g | 56% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 268 mg | 21% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 353 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
