Zesty Penne, Sausage and Peppers Recipe - Allrecipes.com
Zesty Penne, Sausage and Peppers Recipe
  • READY IN 30 mins

Zesty Penne, Sausage and Peppers

Recipe by  

"This lively sauce uses cream cheese to create a rich, velvety texture like your favorite vodka sauce."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins

    30 mins


  1. Cook pasta as directed on package.
  2. Meanwhile, crumble sausage into large skillet; cook and stir on medium heat 8 min. or until done. Drain. Add bell peppers; cook and stir 5 min. or until crisp-tender. Stir in next 3 ingredients; cook 5 min. or until heated through. Add cream cheese; cook 2 min. or until melted, stirring frequently.
  3. Drain pasta. Add to sausage mixture; mix lightly. Top with Parmesan.
Kitchen-Friendly View


  • Kraft Kitchens Tips
  • Size-Wise
  • You'll know it's a special occasion when you get to enjoy a serving of this easy-to-prepare meal!
  • Variation
  • Prepare using PHILADELPHIA Neufchatel Cheese or 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA 1/3 Less Fat than Cream Cheese

Reviews More Reviews

Most Helpful Positive Review
Aug 02, 2010

I made this last night and it was really good and made a ton of food. I did change a few things though so I put the changes below. I used hot Italian sausage instead of regular. After crumbling it, frying and draining I added 3 diced bell peppers (1 each red, yellow, and orange), about a cup of diced yellow onion, and 5 cloves of garlic minced. I cooked those until the peppers were soft tender, about 5-10 minutes on medium. Then I added 1 can each of diced tomatoes, tomato sauce (the 8 oz can), and tomato paste. I also tossed in some oregano, black pepper and red pepper flakes to taste. Mix together and let simmer for about 5 minutes. Then add 4 ounces cream cheese. Melt and mix thoroughly. Toss sauce and pasta together. This way was so good my boyfriend wants it in the regular rotation. It was a tiny bit spicy (but I liked that) so you may want to hold off on the red pepper flakes and have each person add those to their liking. I only gave it four stars because I modified it to make my own spaghetti sauce instead of the jarred version. And dicing all those veggies is a lot of work when you need a new chef's knife.

Most Helpful Critical Review
May 27, 2010

This was just OK. It turned out really sweet. I used Prego sauce so maybe that was it, but I wish it would have been a little zippier.

Feb 10, 2010

OMG....you have to try to this recipe. Sooooo simple and good! I did the recipe as stated except for the red pepper flakes. I don't like spicy anything but DH added it to his serving. We both were ooohing and aaahing over this. I don't care for fennel seed either but it definitely added a nice flavor. Will be making this one over and over. thank you for sharing.

Jan 13, 2010

This was really very good and easy to prepare! I didn't change anything except I forgot to put the parmesan cheese on it at the end, but it was good without it! I figured we could add our own parmesan cheese to our servings if we wanted to. Will definitely make again!

Apr 15, 2010

My son and I had this the first day of us "Batching" it because Mom and Daughter were away. My son's reaction was overwhelming. It's probably the best pasta dish he's ever eaten. It only gets better the second and third day. He said; "we need to have more of these kinds of dishes". One star for Dad!

Feb 18, 2010

This is absolutely wonderful! I didn't have fennel seed, so left it out and substituted tomato sauce and Italian seasoning for the spagetti sauce. My husband was begging for more! Will definitely make again.

Jan 11, 2010

I was looking for a sausage casserole recipe when I came across this...what a surprise. This was super delicious & easy to make. Since I didn't have a red pepper, I used 1-1/2 green peppers, a small onion & used spaghetti sauce w/ garlic. Everyone went back for seconds...definitely worth a try!

Nov 09, 2012

Quick, easy and yummy.


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  • Calories
  • 765 kcal
  • 38%
  • Carbohydrates
  • 75.4 g
  • 24%
  • Cholesterol
  • 86 mg
  • 29%
  • Fat
  • 37.8 g
  • 58%
  • Fiber
  • 8.6 g
  • 34%
  • Protein
  • 31 g
  • 62%
  • Sodium
  • 1914 mg
  • 77%

* Percent Daily Values are based on a 2,000 calorie diet.

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