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Need an easy weeknight meal? Check out this Stove Top Pasta with a creamy marinara sauce, sausage, peppers, and onions.
A few months ago I made penne with sausage and peppers and it was delicious. The flavors were great and it was an easy meal. The only problem was that it baked in the oven so it took longer then I wanted it to.
I wanted to try a stove top version that was similar but ready in under 30 minutes. That’s why this pasta dish is perfect for a weeknight supper.
- andouille sausage
- olive oil
- bell peppers
- garlic cloves
- salt and pepper
- Italian seasonings
- marinara sauce
- cream cheese
To Make the Sauce: Crumble the sausage into a large skillet over medium heat and saute for 5-6 minutes. Add the olive oil, bell peppers, and onions to the skillet and sauce for 5 minutes. Add in the garlic cloves, Italian seasoning, salt, pepper, and tomatoes and cook for 3 minutes. Stir in the marinara sauce and cream and mix until cream cheese has melted, about 3-4 minutes.
The sauce is easy to make because it has a base of jarred marinara sauce but it has a ton of flavor from the sausage and vegetables. Make sure to start with a good jarred sauce in order to end up with a delicious final sauce.
While I just added some Italian seasonings you can add fresh herbs or dried herbs to the sauce. There’s no right or wrong amount to add so do whatever your family enjoys.
Can I use a different type of sausage?
You sure can. I like the andouille because it’s spicy but feel free to use something else. Chorizo would be fine, sweet Italian sausage, or even breakfast sausage.
Can I make the sauce ahead of time?
You can make the sauce and refrigerate up to 2 days before using. Simply follow the instructions, cool slightly, and refrigerate in an air tight container.
Can I freeze the sauce?
You can but make sure not to add the cream cheese. If you make the sauce without the cream cheese bring it to room temperature, place in freezer bags, and freeze for up to 3 months. When ready to enjoy thaw in the refrigerator over night. Then put it in a big sauce pan over medium heat and bring it to a simmer. Reduce heat, stir in the cream cheese, and make sure it’s heated through.
When it comes to the type of pasta makes sure it’s a thick shaped pasta that will hold the sauce. I’ve used bow tie pasta, penne pasta, and a short ribbon shaped pasta.
Once I cooked the sausage I started the pasta. This way everything was finished around the same time.
More Pasta Recipes:
- Pumpkin Tomato Sauce with Andouille Sausage
- Slow Cooker Pasta Bolognese
- Pasta Primavera
- Jalapeno Popper Pasta
- Baked Feta Pasta
Since the sauce has both a meat and vegetables in it it’s a hearty meal when served over top of the pasta. I usually just end up serving it with rolls or garlic bread to make it a complete meal.
I love the flavor of the sauce. The vegetables give the sauce some earthy flavor while the sausage gives it some spice. It’s a delicious weeknight meal and it’s ready in under 30 minutes.
I also added in some onions and fresh tomatoes to this recipe which really enhanced the flavor. The sauce was so creamy and delicious and the spicy andouille sausage worked well against the cream cheese in the sauce. I think I might like this version better then the baked version!
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- 12 oz. bow tie pasta
- ½ lb. andouille sausage
- 1 Tablespoons olive oil
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 small onion, thinly sliced
- 4 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 medium tomatoes, chopped
- 24 oz. jar marinara sauce
- 4 oz. cream cheese, cubed
- Cook pasta according to package directions. Drain and keep warm.
- Crumble the sausage into a large skillet and saute for 5-6 minutes or
until it has browned.
- Add the olive oil, red pepper, green pepper, and onions to the skillet and saute for 4-5 minutes.
- Add the garlic cloves, Italian herbs, and tomatoes to the pan and
cook for 3 minutes.
- Stir in the marinara sauce and cream cheese. Mix until the cream cheese is melted.
- Serve the sausage and peppers sauce over top of the bow tie pasta. Sprinkle with Parmesan cheese if desired.
Recipe adapted from My Kitchen Magazine