Welcome to my kitchen, where simplicity meets flavor. Today, I'm sharing my go-to recipe for 'Good Pasta' – a dish that lives up to its name. It's creamy, comforting, and comes together in just 30 minutes, making it perfect for busy weeknights.
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This recipe was born out of a need for a quick, satisfying meal that didn't require a dozen pots and pans. The key is using one skillet to build layers of flavor, from browning the sausage to simmering the sauce. It's a method I've refined over years of testing, and I'm excited to share it with you.
Whether you're a seasoned cook or just starting out, this dish is foolproof. The creamy sauce clings to every noodle, and the sausage and peppers add a hearty, savory punch. Let's get started!
Why You'll Love This Recipe
About the Ingredients
12 oz (340g) dried penne pasta
Penne's ridges hold the sauce beautifully. Substitute with rigatoni or fusilli if you prefer.
1 lb (450g) Italian sausage, casings removed
Use mild or hot sausage depending on your spice preference. Turkey sausage works for a lighter option.
1 tbsp olive oil
Extra virgin olive oil adds richness. You can use any neutral oil if needed.
1 medium yellow onion, diced
Yellow onions are sweet and mellow. Shallots or leeks are good substitutes.
3 cloves garlic, minced
Fresh garlic is essential. Use 1/2 tsp garlic powder if you're in a pinch.
1 red bell pepper, sliced
Adds sweetness and color. Any color bell pepper works.
1 cup (240ml) heavy cream
For a lighter version, use half-and-half or evaporated milk, but the sauce will be thinner.
1/2 cup (50g) grated Parmesan cheese
Freshly grated is best. Pecorino Romano adds a sharper flavor.
1/2 tsp red pepper flakes (optional)
For a bit of heat. Omit if you prefer mild.
Salt and freshly ground black pepper, to taste
Seasoning is key. Taste and adjust as you go.
2 tbsp fresh parsley, chopped (for garnish)
Adds freshness. Basil or chives also work.
Tips & Tricks
Don't overcook the pasta
Cook it 1 minute less than package directions, as it will finish cooking in the sauce.
Use a large skillet
To prevent overcrowding and ensure even browning of the sausage.
Reserve pasta water
Before draining, scoop out a cup of the starchy water to thin the sauce if needed.
Pro Tips
Step-by-Step Instructions
1. Boil Pasta
Bring a large pot of salted water to a rolling boil. Add the penne and cook for 1 minute less than the package instructions, about 8-9 minutes. Reserve 1 cup of pasta water, then drain.
2. Brown Sausage
Heat olive oil in a large skillet over medium-high heat (375°F/190°C). Add the sausage and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Remove with a slotted spoon and set aside.
3. Sauté Aromatics
In the same skillet, reduce heat to medium (350°F/175°C). Add onion and cook until translucent, about 3 minutes. Add garlic and red pepper flakes (if using) and cook for 30 seconds until fragrant.
4. Add Peppers
Add the sliced bell pepper and cook until softened, about 3-4 minutes. Season with a pinch of salt and pepper.
5. Make Cream Sauce
Pour in the heavy cream and bring to a gentle simmer over medium heat (350°F/175°C). Let it bubble for 2-3 minutes until slightly thickened. Stir in the Parmesan cheese until melted and smooth.
6. Combine Ingredients
Return the cooked sausage to the skillet. Add the drained pasta and toss to coat in the sauce. If the sauce is too thick, add a splash of reserved pasta water to reach your desired consistency.
7. Season and Serve
Taste and adjust seasoning with salt and pepper. Garnish with fresh parsley. Serve immediately.
Delicious Variations
Chicken & Broccoli
Swap sausage for diced chicken breast and add steamed broccoli florets with the pasta.
Mushroom & Spinach
Sauté 8 oz sliced mushrooms with the onion, and stir in 2 cups fresh spinach at the end until wilted.
Spicy Arrabbiata
Add 1 tbsp tomato paste with the garlic and increase red pepper flakes to 1 tsp for a tangy, spicy twist.
How to Store Good Pasta
Refrigerator
Store in an airtight container for up to 3 days. The sauce may thicken; add a splash of milk when reheating.
Freezer
Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat in a skillet over medium-low heat, adding a splash of water or milk to loosen the sauce, or microwave in 30-second intervals.
Frequently Asked Questions
Q: Can I use a different type of pasta?
Yes, any short pasta like rigatoni, fusilli, or farfalle works well. Just adjust the cooking time according to the package.
Q: How do I prevent the cream sauce from curdling?
Keep the heat at a gentle simmer and avoid boiling. Also, add the cream gradually while stirring continuously.
Q: Can I make this dish dairy-free?
Yes, use full-fat coconut milk instead of heavy cream and omit the Parmesan or use a vegan alternative. The flavor will be slightly different but still delicious.
Q: What protein can I substitute for Italian sausage?
Ground beef, turkey, or chicken sausage all work. For a vegetarian option, use plant-based sausage or extra mushrooms.
Q: How do I reheat leftover pasta without drying it out?
Add a splash of milk or water and reheat gently on the stovetop, stirring frequently, until heated through. Avoid overheating to keep the sauce creamy.
I hope you enjoy this Good Pasta as much as my family does. If you try it, let me know in the comments below. And remember: Simplify, focus, thrive.
Good Pasta
Good Pasta is a creamy, one-pan weeknight dinner ready in 30 minutes, packed with savory sausage and sweet peppers for a satisfying family meal.
🧂 Ingredients
- 12 oz (340g) dried penne pasta
- 1 lb (450g) Italian sausage, casings removed
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 cup (240ml) heavy cream
- 1/2 cup (50g) grated Parmesan cheese
- 1/2 tsp red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 2 tbsp fresh parsley, chopped (for garnish)
📋 Instructions
- 1Boil Pasta — Bring a large pot of salted water to a rolling boil. Add the penne and cook for 1 minute less than the package instructions, about 8-9 minutes. Reserve 1 cup of pasta water, then drain.
- 2Brown Sausage — Heat olive oil in a large skillet over medium-high heat (375°F/190°C). Add the sausage and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Remove with a slotted spoon and set aside.
- 3Sauté Aromatics — In the same skillet, reduce heat to medium (350°F/175°C). Add onion and cook until translucent, about 3 minutes. Add garlic and red pepper flakes (if using) and cook for 30 seconds until fragrant.
- 4Add Peppers — Add the sliced bell pepper and cook until softened, about 3-4 minutes. Season with a pinch of salt and pepper.
- 5Make Cream Sauce — Pour in the heavy cream and bring to a gentle simmer over medium heat (350°F/175°C). Let it bubble for 2-3 minutes until slightly thickened. Stir in the Parmesan cheese until melted and smooth.
- 6Combine Ingredients — Return the cooked sausage to the skillet. Add the drained pasta and toss to coat in the sauce. If the sauce is too thick, add a splash of reserved pasta water to reach your desired consistency.
- 7Season and Serve — Taste and adjust seasoning with salt and pepper. Garnish with fresh parsley. Serve immediately.
Yuki writes about technology and digital minimalism, helping readers declutter their digital lives and use tech mindfully. She explores apps, tools, and habits that promote focus and well-being.
