There’s nothing quite like a bowl of warm, creamy pasta to lift my spirits after a long day.
This Creamy Italian Sausage Bucatini became my go-to when I craved something both hearty and bright.
Each forkful of tender bucatini coated in a rich, garlicky sauce, with sweet bell peppers and wilted spinach, reminds me why simple ingredients can create unforgettable meals.
Why You’ll Love This Recipe
Bold, savory flavors – Italian sausage infuses the dish with herby spice, balanced by sweet bell peppers and garlic.
Creamy, comforting sauce – A quick roux of butter and flour melds with heavy cream and Dijon mustard for silky richness.
Vibrant veggies – Red and yellow bell peppers, along with fresh spinach, add color, texture, and a burst of nutrients.
Simple weeknight meal – With minimal prep and pantry staples, you can have dinner on the table in under 30 minutes.
One-pan convenience – Browning sausage, sautéing vegetables, and making the sauce all happen in one skillet—less clean-up, more enjoyment.
What You’ll Need (Ingredient Highlights)
Bucatini pasta – Hollow, thick noodles that trap the creamy sauce inside, ensuring every bite is luscious.
Italian sausage – Ground, savory, and spiced, it forms the hearty backbone of the dish.
Bell peppers – Both red and yellow varieties add sweetness, crunch, and vibrant color.
Onion & garlic – Aromatics that build a fragrant base for the sauce.
Heavy cream – Provides a rich, velvety texture that clings beautifully to the pasta.
Dijon mustard – Adds a tangy depth that balances the creaminess and highlights the sausage flavors.
Baby spinach – Quickly wilts into the sauce, contributing freshness and a pop of green.
Parmesan cheese (optional) – A final sprinkle enhances the sauce’s umami and adds a hint of nuttiness.
Pro Tips Before You Start
Use quality sausage – Choose Italian sausage with a good balance of herbs and fat so it browns well and remains juicy.
Preheat skillet thoroughly – A hot pan ensures the sausage sears quickly, locking in flavor and preventing steam.
Dice peppers uniformly – Evenly sized pieces guarantee consistent cooking and balanced texture.
Whisk the roux carefully – After adding flour to melted butter, stir constantly to avoid lumps and achieve a silky sauce.
Reserve pasta water – A splash of hot pasta water thins the sauce slightly and helps it cling to the bucatini.
How to Make Creamy Italian Sausage Bucatini
Step 1: Cook the Pasta
Bring a large pot of well-salted water to a rolling boil.
Add bucatini and cook until al dente according to package instructions.
Before draining, scoop out a few tablespoons of the starchy pasta water and set it aside.
Drain the bucatini and return to the pot or place it near your cooking station.
Step 2: Brown the Sausage
While the pasta cooks, heat a drizzle of olive oil in a large skillet over medium-high heat.
Add Italian sausage meat, breaking it into small pieces with a wooden spoon.
Season lightly with salt and freshly ground black pepper.
Cook, stirring occasionally, until the sausage is browned and cooked through—about eight to ten minutes.
Transfer the sausage to a bowl and set aside, leaving the flavorful drippings in the skillet.
Step 3: Sauté the Vegetables
In the same skillet, reduce heat to medium and add another splash of olive oil if needed.
Add chopped onion and both red and yellow bell peppers.
Sauté until the onion becomes translucent and peppers soften—about seven to eight minutes.
Stir occasionally to encourage even browning.
Add minced garlic in the final minute to release its fragrant aroma without burning.
Step 4: Make the Creamy Sauce
Reduce the skillet heat to medium-low.
Stir in a pat of butter until melted.
Sprinkle the flour over the butter and garlic mixture, whisking constantly for about one minute to form a smooth roux.
Carefully pour in the heavy cream and whisk vigorously, ensuring no flour lumps remain.
Add Dijon mustard and continue whisking until the sauce thickens—just a minute or two.
Taste and adjust seasoning with salt and pepper.
Step 5: Combine Sausage and Spinach
Return the browned sausage to the skillet and stir to combine with the creamy sauce.
Add the packed baby spinach, tossing gently until the leaves wilt and integrate into the sauce.
The spinach will shrink quickly, leaving a vibrant green ribbon throughout the dish.
Step 6: Finish and Toss
Pour the reserved pasta water into the skillet—about two to three tablespoons—to loosen and integrate any sauce that’s clinging to the skillet sides.
Add the cooked bucatini directly into the skillet, using tongs to toss and coat each strand thoroughly.
Let the pasta and sauce mingle for a minute so the bucatini absorbs the flavors, stirring gently to avoid breaking the noodles.
Step 7: Serve Immediately
Divide the creamy bucatini among warm bowls while it’s still piping hot.
Optional: sprinkle freshly grated Parmesan cheese on top for an extra layer of savory richness.
Add a final grind of black pepper and, if desired, a few crushed red pepper flakes to taste.
Serve immediately, savoring the balance of creamy sauce, savory sausage, and sweet peppers.
What to Serve It With
Garlic bread – Crispy slices perfect for mopping up every last drop of cream sauce.
Simple green salad – A combination of mixed greens, sliced cucumber, and a light vinaigrette provides a refreshing counterpoint.
Roasted asparagus – Seasoned with olive oil, salt, and pepper, roasted until slightly crisp, it adds a healthy, vibrant side.
Caprese skewers – Cherry tomatoes, fresh mozzarella, and basil drizzled with balsamic glaze bring fresh, acidic notes.
Red wine – A medium-bodied Chianti or Sangiovese complements the richness of the sausage and cream.
Variations / Substitutions
Pasta swap – Use penne, rigatoni, or fettuccine if bucatini is unavailable. Any sturdy noodle that holds sauce works well.
Protein alternative – Substitute ground turkey or chicken sausage for a lighter option. For a vegetarian spin, use plant-based sausage and add mushrooms.
Dairy-free version – Use coconut cream instead of heavy cream and a plant-based butter alternative. Skip Parmesan or use a vegan cheese.
Spice it up – Stir in a pinch of red pepper flakes or a dash of Buffalo sauce for a spicy kick.
Veggie boost – Add sliced mushrooms, zucchini ribbons, or cherry tomatoes for extra color and nutrients.
Storage & Leftovers
Refrigerate – Store leftover pasta in an airtight container for up to 3 days.
The sauce may thicken in the fridge; add a splash of milk or cream when reheating.
Reheat gently – Warm leftovers in a skillet over low heat, adding a bit of reserved pasta water or extra cream to restore texture.
Avoid microwave reheating, which can make the sauce separate.
Make-ahead prep – Brown sausage and sauté vegetables up to 24 hours in advance.
Combine sauce and spinach on the day of serving, then toss with freshly cooked pasta for optimal texture.
FAQs
Can I use a different pasta shape?
Absolutely—rigatoni, penne, or fettuccine work equally well.
Is there a way to reduce the creaminess without sacrificing flavor?
Use half heavy cream and half milk, or swap for half-and-half.
Can I make this gluten-free?
Yes—choose a certified gluten-free pasta and use a gluten-free flour blend for the roux.
How do I keep the sauce from becoming too thick?
Reserve extra pasta water and add it gradually when tossing to achieve the desired consistency.
Can I prepare the sausage and veggies ahead of time?
Yes—cook and store them separately for up to 24 hours before combining with sauce and pasta.
What’s the best way to reheat leftovers?
Gently warm in a skillet over low heat with a splash of cream or milk to keep the sauce smooth.
How can I add more greens?
Stir in baby kale or arugula along with the spinach for additional nutrients and color.
Final Thoughts
This Creamy Italian Sausage Bucatini captures the essence of comforting Italian-inspired cooking.
Tender sausage and vibrant vegetables meld effortlessly in a luscious, garlicky cream sauce that clings to every strand of pasta.
Perfect for busy weeknights or laid-back weekends, this recipe showcases how quick, simple ingredients can transform into a soul-warming meal.
Give it a try—you’ll see why it’s become a staple in my recipe rotation.
