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  • Writer's pictureJust a Tad Salty


One of those nights again that I opened my fridge and pantry, looked at what was available and came up with this dish. My son could not stop raving about this, until the next day he kept on saying "The pasta was good, Mommy!"

If you must try something new, a dish that is quick and easy to prepare but guaranteed to impress your family and friends, this one pan dish should be one of them. The flavor combination of the mildly spicy Italian sausage, the richness of the cream sauce, and the fresh flavor of basil leaves definitely makes this dish a winner!



½ pound fettuccini noodles, cooked (or any pasta of your choice)

½ head garlic, peeled and minced

1 medium size yellow onion, peeled and chopped

1-pound Italian sausage, sliced

1 cup heavy whipping cream

¼ cup diced green bell peppers

¼ cup diced red bell peppers

½ cup fresh basil leaves (10 to 12 leaves)

1 Tablespoon unsalted butter

½ cup Parmigiano Reggiano, grated (or Parmesan Cheese)

Salt and freshly ground pepper for seasoning

Olive oil for sautéing



In a skillet or pan, heat olive oil on medium heat.

Sauté garlic. Once aromatic, add the onion and cook until tender.

Add the Italian sausage into the pan. Sauté until cooked.

Add the green and red bell peppers. Sauté for 1-2 minutes stirring occasionally.

Pour the heavy whipping cream into the skillet or pan. Mix until well combined with the veggies.

Stirring constantly, let the mixture come to a simmer. Add the basil leaves. Stir the sauce mixture.

Add the cooked noodles into the skillet or pan. Toss the noodles into the cream mixture using a pair of tongs or two frying ladles, making sure noodles are well coated with the sauce.

Add the Parmigiano Reggiano or Parmesan cheese---- leave some to top and garnish the dish before serving. Toss the noodles to mix the cheese into the dish.

Season with salt and freshly ground black pepper.

Turn off heat.

Add butter and give the pasta one last toss before transferring to a platter.

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