Pork Sausage Penne in a Creamy Sauce
with Bell Pepper & Lemon
- Milk
- Wheat
: Are you the type of person who only goes to sporting events for that huge Italian sausage and pepper hoagie? We’re right there with you. This week, our chefs took the beloved dish from stadium fare to elegant weeknight dinner with a few delicious twists. First, they dropped the bready bun and replaced it with al dente penne, along with an ultra-creamy sauce studded with crispy bits of pork sausage and sweet sautéed bell pepper. Psst—did we mention there’s Parmesan cheese in the sauce and sprinkled on top? Yeah, it’s safe to say this dish knocks it out of the park.
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
½ unit
Crushed Tomatoes
2 tablespoon
Cream Cheese
(Contains: Milk)
1 unit
Lemon
6 ounce
Penne Pasta
(Contains: Wheat)
3 tablespoon
Parmesan Cheese
(Contains: Milk)
1 teaspoon
Chili Flakes
2 unit
Scallions
1 unit
Bell Pepper
9 ounce
Italian Pork Sausage
Not included in your delivery
1 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Bring a large pot of salted water to a boil. Wash and dry produce.
Halve, core, and thinly slice bell pepper into strips. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon.
Heat a drizzle of olive oil in a large pan over medium-high heat. Add bell pepper and scallion whites; cook, stirring, until slightly softened, 3-4 minutes. Season with salt and pepper.
Remove sausage* from casing if necessary; discard casing. Add to pan; cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.
Season with salt and pepper. If you like things spicy, stir in a pinch of chili flakes and cook until fragrant, 15 seconds. TIP: If there’s excess grease in your pan, carefully pour it out.
Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.
Reserve ½ cup pasta cooking water, then drain.
Add half the tomatoes (all for 4 servings) to pan with sausage mixture and cook until softened, 1-2 minutes. Reduce heat to medium low.
Stir in cream cheese, sour cream, half the Parmesan (save the rest for serving), ¼ cup reserved pasta cooking water, and 1 TBSP butter until thoroughly combined. (For 4, use ⅓ cup reserved pasta cooking water and 2 TBSP butter.)
Season with salt, pepper, and lemon zest to taste. Add drained penne and toss to coat. TIP: If needed, stir in more reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce.
Divide pasta between bowls. Sprinkle with scallion greens, remaining Parmesan, and a pinch of chili flakes if desired. Serve with lemon wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the creamy sauce and sausage combo, with lemon adding a nice touch; some found it bland and wanted more seasoning.
- Ease of prep: Quick and easy to make, though a few found the instructions slightly confusing.
- Suggestions: Consider adding extra herbs, garlic, or vegetables for more depth; adjust spice level to taste with chili flakes.
- Leftovers: Reheats well for lunch the next day, though some found it less flavorful as leftovers.
- Portions: Generous servings that often fed more than expected; a few wanted more sauce or pasta.
