Creamy Italian Sausage Pasta

Cook the Pasta: Bring a large pot of water to a boil. Once boiling, generously season the water with kosher salt. Then, add the pasta to the boiling water and cook according to al dente package instructions. Once al dente, drain the pasta well and set it aside.

Meanwhile, Sauté Veggies: In a large, deep-sided skillet heat 1 tablespoon of oil over medium heat. Once the oil is shimmering, add the onions and bell pepper. Cook, stirring occasionally until vegetables are almost softened, about 3-4 minutes.

Add Italian Sausage: Increase heat to medium-high and the sausage to the pan. Season with the Italian seasoning, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, breaking the sausage up into large crumbles as you go, for about 4-6 minutes, or until sausage is almost browned. Reduce heat to medium and add the garlic. Cook until fragrant, about 1 minute.

Add Flour, Then Deglaze Pan: Sprinkle the flour over sausage and stir well. Cook for 1-2 minute to remove the raw flour taste. Pour the wine (or 1/3 cup broth) into the pan and use the edge of a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. Cook for 1-2 minutes, or until the liquid is almost completely absorbed.

Add Liquids and Simmer Sausage Cream Sauce: Stir in the broth and then add the heavy cream. Bring to a gentle simmer while stirring occasionally. Once simmering, immediately reduce the heat to maintain a gentle simmer. Simmer for 10-12 minutes, or until the sausage cream sauce is reduced and slightly thickened.

Add Cooked Pasta: Stir in the cooked pasta noodles and let the contents simmer, stirring occasionally, until heated through, about 1 minute.

Add Parmesan Cheese: Turn off the heat under the pan and the parmesan cheese a handful at a time, stirring before adding another handful of cheese. Once the cheese is all added, stir the sausage pasta until the parmesan is fully melted and incorporated.

Serve Creamy Italian Sausage Pasta: Taste and adjust the sausage cream pasta for seasoning with salt and pepper. Sprinkle with fresh herbs and top with a generous squeeze of fresh lemon. Serve immediately and enjoy while warm.