Garlic Pepper Sausage Linguine Pasta
Elevate your weeknight dinner game with this flavorful Garlic Pepper Sausage Linguine Pasta, a hearty and comforting dish that combines tender linguine with savory Italian sausage, sweet red bell peppers, and a rich, creamy garlic-infused sauce. Featuring a velvety blend of heavy cream, chicken broth, and freshly grated Parmesan cheese, this recipe delivers restaurant-quality results right at home. A touch of black pepper and optional red chili flakes adds a subtle kick, while freshly chopped parsley brings a burst of freshness to every bite. Ready in just 40 minutes and perfect for serving four, this easy pasta recipe is ideal for busy nights or casual entertaining. Garnish with extra Parmesan for the ultimate indulgence!
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Recipe Information
Ingredients
- 12 oz linguine pasta
- 10 oz Italian sausage (mild or spicy, casings removed)
- 2 tbsp olive oil
- 4 cloves garlic cloves, minced
- 1 medium red onion, finely diced
- 1 medium red bell pepper, thinly sliced
- 1 tsp black pepper, freshly ground
- 0.5 tsp red chili flakes (optional, for heat)
- 1 cup chicken broth
- 0.5 cup heavy cream
- 0.5 cup Parmesan cheese, grated
- 2 tbsp parsley, freshly chopped (for garnish)
- to taste salt
Instructions
Bring a large pot of salted water to a boil. Cook the linguine pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
Heat a large skillet over medium heat. Add 1 tablespoon of olive oil. Crumble the sausage into the skillet and cook until browned and cooked through, about 6–7 minutes. Remove the sausage with a slotted spoon and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the minced garlic, diced red onion, and sliced red bell pepper until softened and fragrant, about 3–4 minutes.
Season the vegetable mixture with black pepper and red chili flakes (if using). Stir to combine.
Deglaze the skillet by pouring in the chicken broth, scraping any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer.
Reduce the heat to low and stir in the heavy cream. Cook for 2–3 minutes until the sauce thickens slightly.
Add the cooked sausage back to the skillet, followed by the drained linguine pasta. Toss to coat the pasta in the creamy sauce.
If the sauce is too thick, gradually add the reserved pasta water, a few tablespoons at a time, until the desired consistency is reached.
Stir in the grated Parmesan cheese until melted and creamy. Taste and adjust with salt if needed.
Serve the pasta immediately, garnished with freshly chopped parsley and additional Parmesan cheese, if desired.
Nutrition Facts
Calories |
578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.4 g | 48% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 1393 mg | 61% | |
| Total Carbohydrate | 34.7 g | 13% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 4.0 g | ||
| Protein | 22.6 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 162 mg | 12% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 466 mg | 10% | |
*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.
