Creamy Sausage Penne with Bell Peppers and Cheddar Step-by-step instructions

Before you start

Before beginning the cooking process, organize all ingredients and equipment on the counter. Boil a large pot of salted water for the penne pasta. Slice the red and yellow bell peppers into thin, even strips so they cook at the same rate.

Grate the cheddar cheese from a block to ensure optimal melting. Measure out the heavy cream and have the ground Italian sausage ready to go. Preheat the oven to 375°F (190°C) so it is ready for baking.

Instructions

Boiling the Penne Pasta

1. 1Boil the Penne Pasta
   Bring a large pot of salted water to a rolling boil. Add the dry penne pasta and cook according to the package instructions until it reaches an al dente texture. Drain the cooked pasta thoroughly in a colander and set it aside for later assembly.
   Look for The pasta should have a slight bite
   Tip Do not overcook the pasta as it bakes later

The penne pasta should be cooked just to al dente, meaning it still has a slight bite in the center. It will continue to cook and absorb moisture during the baking process, so avoid overcooking it at this stage. Drain the pasta thoroughly and set it aside, ensuring no excess water remains to dilute the rich cream sauce.

Sizzling Sausage and Peppers

2. 2Sizzle the Sausage and Peppers
   Heat a large skillet over medium-high heat. Add the ground Italian sausage, sliced red bell pepper, and sliced yellow bell pepper. Cook, breaking up the sausage with a wooden spoon, until the meat is fully browned and reaches a safe internal temperature of 160°F (71°C).
   Look for The sausage is cooked through and peppers are tender
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Use the rendered fat from the sausage to cook the peppers
3. 3Simmer the Cream Sauce
   Pour the heavy cream directly into the skillet with the cooked sausage and bell peppers. Reduce the heat to medium-low and stir well, scraping up any browned bits from the bottom of the pan. Let the cream simmer gently for a few minutes until slightly thickened.
   Look for The cream is bubbling and slightly thickened
   Tip Keep the heat low to prevent the cream from scorching

The ground Italian sausage should be fully browned, crumbled, and cooked to a safe internal temperature of 160°F (71°C). The red and yellow bell peppers should be tender-crisp with slightly caramelized edges.

The heavy cream, once poured in, should simmer and thicken slightly, turning a light golden color as it blends with the pan drippings.

Baking to Cheesy Perfection

4. 4Toss Pasta in Cheese
   Add the cooked penne pasta and half of the shredded cheddar cheese to the skillet. Toss everything together continuously until the cheese is completely molten, gooey, and coats every piece of pasta evenly.
   Look for The pasta is coated in gooey melted cheese
   Tip Work quickly while the pan is hot
5. 5Bake the Casserole
   Transfer the cheesy pasta mixture into a baking dish. Top evenly with the remaining shredded cheddar cheese. Bake in a preheated oven at 375°F (190°C) until the cheese is melted, bubbly, and beautifully golden brown on top.
   Look for The cheese is bubbly and golden brown
   Tip Broil for the last minute if you want extra browning
6. 6Garnish and Serve
   Remove the baked pasta casserole safely from the oven. Sprinkle the chopped fresh parsley evenly over the hot, melted cheese layer. Let the dish rest for five minutes before serving to allow the sauce to set.
   Look for The parsley is bright green on the golden cheese
   Tip Serve immediately for the best cheese pull

The pasta casserole is ready when the cheddar cheese on top is completely melted, bubbling vigorously around the edges, and beautifully browned in spots. Steam should rise from the dish when lifted, and the chopped parsley garnish should look bright green against the golden, molten cheese crust.

Common mistakes

One common mistake is overcooking the pasta during the boiling stage, which leads to mushy noodles after baking. Another error is not letting the skillet get hot enough before adding the sausage and peppers, preventing proper browning and caramelization.

Additionally, using regular milk or half-and-half instead of heavy cream will cause the sauce to break and turn watery rather than thick and velvety.

How to tell it’s done

Doneness is achieved when the ground Italian sausage is fully cooked to an internal temperature of 160°F (71°C) during the skillet stage.

For the final casserole, visual cues are key: the cheddar cheese topping must be completely melted, bubbly, and golden brown. Let the casserole sit for a few minutes after baking to allow the creamy sauce to set slightly before serving.

• Ground meat: 160°F (71°C) in the thickest part