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Sausage And Peppers In A Light Cream Sauce

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This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Sausage And Peppers In A Light Cream Sauce

Ingredients

for 4 servings

  • 1 cup heavy cream (240 mL)
  • 1 ½ lb raw italian sausage (680 g)
  • 10 oz spinach (285 g)
  • ½ lb bacon (225 g)
  • 1 green bell pepper, julienned
  • 1 yellow bell pepper, julienned
  • 1 red bell pepper, julienned
  • 1 can stewed tomatoes, 14.5 oz (395 G)
  • 16 oz chicken broth (455 g)
  • 8 oz pappardelle (225 g)
  • 5 oz parmesan cheese (140 g)

Preparation

  1. Fry bacon and remove from the pan. Drain grease. Then, remove sausage from
  2. casing and fry in bacon grease.
  3. Add julienned peppers and cook for 5 minutes. Add spinach and cook until spinach begins to wilt.
  4. Once spinach is slightly wilted, add chicken broth, tomatoes and cream. Stir until cream
  5. completely combined.
  6. Add uncooked pappardelle and stir on low heat until pasta is tender and sauce is thick.
  7. Fold in bacon and serve.
  8. Enjoy!

Ingredients

for 4 servings

  • 1 cup heavy cream (240 mL)
  • 1 ½ lb raw italian sausage (680 g)
  • 10 oz spinach (285 g)
  • ½ lb bacon (225 g)
  • 1 green bell pepper, julienned
  • 1 yellow bell pepper, julienned
  • 1 red bell pepper, julienned
  • 1 can stewed tomatoes, 14.5 oz (395 G)
  • 16 oz chicken broth (455 g)
  • 8 oz pappardelle (225 g)
  • 5 oz parmesan cheese (140 g)

Preparation

  1. Fry bacon and remove from the pan. Drain grease. Then, remove sausage from
  2. casing and fry in bacon grease.
  3. Add julienned peppers and cook for 5 minutes. Add spinach and cook until spinach begins to wilt.
  4. Once spinach is slightly wilted, add chicken broth, tomatoes and cream. Stir until cream
  5. completely combined.
  6. Add uncooked pappardelle and stir on low heat until pasta is tender and sauce is thick.
  7. Fold in bacon and serve.
  8. Enjoy!

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