Creamy Lemon-Parmesan Sausage Pasta with Sweet Peppers

Make it

Instructions

1. 01

   Prep the vegetables and sausage

   Wash and dry 1 red bell pepper and 1 yellow bell pepper; remove their stems and seeds and slice into thin strips. Peel and mince 3 garlic cloves. Wash and dry 1 lemon, finely grate its zest, then squeeze its juice into a small bowl; keep the zest separate. Remove casings, if present, from 12 oz Italian sausage and break it into bite-size pieces with clean hands. Check 3 oz baby spinach for grit; rinse if needed and spin or pat completely dry. Wash your hands and any surfaces that touched the raw sausage before handling other ingredients. | Why: Having everything ready lets you cook the sauce quickly without overcooking the peppers or spinach.

2. 02

   Boil the pasta

   Fill a large pot with 3 qt water, cover, and bring to a rolling boil over high heat, about 6–8 minutes. Stir in 1 tsp kosher salt and 12 oz dry rigatoni. Cook uncovered, stirring occasionally, for about 10–12 minutes, until just shy of tender according to the package; meanwhile, start the skillet in the next step. Before draining, scoop out 1 cup of the starchy cooking water and set it aside; drain the pasta in a colander. If the pasta finishes before the sauce, leave it in the colander briefly rather than rinsing it. | Why: Slightly undercooked pasta finishes in the sauce, and the reserved cooking water helps it cling.

3. 03

   Brown the sausage and soften the peppers

   While the pasta cooks, set a large, deep skillet over medium-high heat and add 1 tbsp olive oil. When the oil shimmers, add the prepared sausage. Cook for 5–6 minutes, breaking it into small crumbles and stirring occasionally, until browned, no pink remains, and the thickest pieces reach 160°F on an instant-read thermometer. Add the prepared pepper strips and cook for 4 minutes, stirring, until slightly softened but still colorful. Add the minced garlic and cook for 30 seconds, stirring, until fragrant; reduce the heat to low. | Why: Browning builds savory flavor, while the short pepper cook keeps their sweetness and texture.

4. 04

   Make the lemon-Parmesan cream

   Pour 0.75 cup heavy cream into the skillet with the cooked sausage and peppers. Add 0.25 tsp kosher salt and 0.25 tsp ground black pepper. Bring to a gentle simmer over medium-low heat and stir for 2 minutes, until lightly thickened. Turn off the heat and stir in 0.5 cup Parmesan cheese, finely grated, until melted and smooth. Taste before adding any more seasoning: the sausage and cheese bring their own saltiness. | Why: Gentle heat keeps the cream smooth, and adding cheese off the heat prevents clumping.

5. 05

   Toss, brighten, and serve

   Add the drained pasta and prepared spinach to the skillet. Return it to low heat and toss gently for 1–2 minutes, adding the reserved cooking water a splash at a time until the sauce looks glossy and coats the pasta; the spinach should be just wilted and the pasta tender. Turn off the heat. Stir in the prepared lemon zest and juice, beginning with half the juice and adding the rest to taste. Let stand for 1 minute, then divide among four warm bowls and serve immediately. | Why: Starchy water loosens the sauce without diluting its flavor, and finishing with lemon keeps it bright.