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This is one of many ridiculously easy pasta recipes I have up my sleeve (and the first to be officially documented).  I’ve shared it with countless friends and family members who have all given me positive feedback regarding the ease and the taste of this flavorful, healthy, kid-approved pasta recipe.  I hope it will become a favorite weeknight dinner for your family, too!


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Some quick tips before you get started:

  • You can cook the pasta and prepare the sausage/pepper sauce at the same time.
  • Don’t drain the pasta! Scoop it out of the boiling water with a large slotted spoon and put it directly in the sauce.
  • I use light cream cheese AND light sour cream (not fat free!).
  • The red sauce/marinara I use is something I usually have left over in the fridge.  It can vary from several tablespoons to a 1/4 cup of sauce from the jar. Nothing special, it just adds some tang to the cream sauce.  If you’re starting with a new jar, use the rest as pizza sauce or dipping sauce for calzones!
  • Serve the sausage on the side if you have vegetarians coming over for dinner and everyone will be a happy camper.