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