Cream-Cheese Sausage & Pepper Shells (Print Version)

Tender pasta shells tossed with Italian sausage, sweet peppers, onion, spinach, and a silky cream cheese Parmesan sauce.

# Ingredients:

For the pasta and sausage

01 - 12 oz (340 g) medium pasta shells
02 - 1 tablespoon olive oil
03 - 1 lb (450 g) sweet or hot Italian sausage, casings removed
04 - 1/2 teaspoon kosher salt, plus more for pasta water
05 - 1/2 teaspoon black pepper

For the peppers and sauce

06 - 2 large bell peppers, red, yellow, or orange, diced
07 - 1 medium yellow onion, diced
08 - 4 cloves garlic, minced
09 - 1/4 teaspoon crushed red pepper flakes, optional
10 - 6 oz (170 g) cream cheese, cubed and softened
11 - 1/2 cup (120 ml) half-and-half or heavy cream
12 - 1/2 cup (50 g) finely grated Parmesan cheese, plus more for serving
13 - 1 to 1 1/2 cups (240 to 360 ml) reserved pasta water
14 - 3 cups (85 g) baby spinach
15 - 2 tablespoons chopped parsley, optional

# Instructions:

01 - Bring a large pot of salted water to a boil. Cook the shells until just shy of al dente, then reserve 1 1/2 cups of pasta water and drain.
02 - Heat olive oil in a large deep skillet over medium-high heat. Add sausage and cook for 7-8 minutes, breaking it into small pieces, until browned and cooked through. Transfer to a plate.
03 - Add bell peppers and onion to the same skillet. Season with salt and black pepper. Cook for 6-8 minutes until softened and lightly golden.
04 - Stir in garlic and crushed red pepper flakes. Cook for 30-60 seconds until fragrant.
05 - Reduce heat to medium-low. Add cream cheese, half-and-half, Parmesan, and 3/4 cup reserved pasta water. Stir until the cream cheese melts and the sauce turns smooth.
06 - Add the drained shells and browned sausage. Toss until coated, adding more pasta water as needed. Stir in spinach and cook for 1-2 minutes until just wilted.
07 - Taste and adjust seasoning. Serve warm with extra Parmesan and parsley if desired.

# Notes:

01 - Best served right after tossing while the sauce is glossy.
02 - Use hot Italian sausage for a spicier version.
03 - Reserve extra pasta water before draining because the sauce thickens quickly.

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