Creamy Sausage & Peppers Shells

---

Creamy Sausage & Peppers Shells

Ingredients

• Kosher salt

• 3/4 lb. medium pasta shells

• 3 tbsp. extra-virgin olive oil, divided • 1 Ib. 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 с.)

• 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

Directions

1. 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.

2. 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.

3. 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.

4. 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. 5. Divide pasta among bowls. Top with more Parmesan. #sausageandbellpeppers #pasta #fyp #foodie #homecooking #homecooked #cooking #cook #dinnertime