Creamy Sausage & Peppers Shells

• servings: 4 servings
• total time: 35 minutes

Ingredients

Kosher salt

3/4 lb. medium pasta shells

3 tbsp. extra-virgin olive oil, divided

1 lb. sweet or spicy Italian sausage, casings removed

3 medium red, yellow, or orange bell peppers, stemmed, seeded, ribs removed, finely chopped (about 3 c.)

1 medium yellow onion, chopped (about 1 1/2 c.)

4 cloves garlic, finely chopped

1/4 tsp. crushed red pepper flakes

6 oz. cream cheese, cubed

1/2 c. heavy cream

1/4 c. finely grated Parmesan, plus more for serving

5 oz. baby spinach leaves (about 5 packed c.)

Directions

In a large pot of boiling salted water, cook pasta, stirring occasionally, until al dente, usually 2 to 3 minutes less than package instructions. Reserve 2 cups pasta water and drain pasta.

Meanwhile, in a large, high-sided skillet over medium-high heat, heat 1 tablespoon oil. Cook sausage, breaking up with a wooden spoon, until cooked through and browned, about 8 minutes.

Add bell peppers, onion, 1/4 teaspoon salt, and remaining 2 tablespoons oil. Cook over medium-high heat, stirring occasionally, until light golden and tender, about 8 minutes. Add garlic and red pepper and cook, stirring, until fragrant, about 2 minutes more.

Pour 1 1/2 cups reserved pasta water into skillet, then add cream cheese, heavy cream, Parmesan, and 1/4 teaspoon salt. Bring to a boil, stirring, until cheese is melted and sauce is smooth. Add pasta and return sausage to skillet. Toss to coat, adding more pasta water a few tablespoons at a time if needed. Add spinach and stir until just wilted, about 2 minutes.

Divide pasta among bowls. Top with more Parmesan.

Nutrition

• Calories: 1139
• Total Fat: 75 g
• Saturated Fat: 31 g
• Trans Fat: 0 g
• Cholesterol: 180 mg
• Sodium: 1145 mg
• Total Carbohydrate: 73 g
• Dietary Fiber: 6 g
• Total Sugars: 11 g
• Protein: 36 g