Pork Sausage Penne in a Creamy Sauce

🥘 Ingredients

• bell pepper
  2 unit
• black pepper
• butter
  2 tbsp
• chili flakes
  2 tsp
• cooking oil
  1 tsp
• cream cheese
  4 tbsp
• crushed tomatoes
  1 unit
• italian pork sausage
  18 oz
• lemon
  1 unit
• parmesan cheese
  12 tbsp
• penne pasta
  12 oz
• salt
• scallions
  4 unit
• sour cream
  6 tbsp

🍳 Cookware

• large pot
• large pan
• strainer

1. 

   1

   Bring a large pot of salted water to a boil. Wash and dry all produce. Halve, core, and thinly slice bell pepper {} into strips. Trim and thinly slice scallions , separating the whites from the greens. Zest and quarter lemon .

   bell pepper: 2 unit, scallions: 4 unit, lemon: 1 unit
2. 

   2

   Heat cooking oil in a large pan over medium-high heat. Add the sliced bell pepper and scallion whites; cook, stirring often, until slightly softened, ⏱️ 4 minutes . Season with salt and black pepper .

   cooking oil: 1 tsp, salt, black pepper
3. 

   3

   If your italian pork sausage is in a casing, remove it and discard. Add the sausage to the pan and cook, breaking up the meat into crumbles, until browned and cooked through, ⏱️ 5 minutes . Season with salt and pepper. If you like a kick, stir in a pinch of chili flakes and let it bloom for ⏱️ 15 seconds . TIP: Pour off any excess grease from the pan.

   italian pork sausage: 18 oz, chili flakes: 1 tsp
4. 

   4

   Add penne pasta to the boiling water and cook until al dente, typically ⏱️ 10 minutes . Reserve ½ cup of the pasta water, then drain in a strainer .

   penne pasta: 12 oz
5. 

   5

   Stir in half the crushed tomatoes (save all for 4) and cook for ⏱️ 2 minutes . Reduce heat to low and add cream cheese , sour cream , half the parmesan cheese and 1 tbsp of the butter , stirring in a reserve of − the pasta water as needed to keep the sauce silky. Season with lemon zest, salt, and pepper. Fold in the drained pasta, adding splash more of the reserved water until crowded.

   crushed tomatoes: 1 unit, cream cheese: 4 tbsp, sour cream: 6 tbsp, parmesan cheese: 6 tbsp, butter: 2 tbsp
6. 

   6

   Divide the coated pasta between plates. Sprinkle each with scallion greens and the rest of the parmesan cheese and a pinch of chili flakes if you like heat. Serve with the lemon wedges alongside.

   parmesan cheese: 6 tbsp, chili flakes: 1 tsp