Creamy Italian Sausage and Shishito Pepper Tagliatelle

Creamy Italian Sausage and Shishito Pepper Tagliatelle is a sumptuous pasta dish that artfully blends the robust, savory notes of Italian cuisine with a hint of unexpected spice. This unique fusion of flavors is a culinary adventure, promising a rich, comforting experience with a modern twist that will leave you craving more.

The base of this delightful dish is tagliatelle, a traditional Italian pasta known for its wide, flat ribbons. Ideal for clinging to thick sauces, tagliatelle provides a satisfying chew that is both luxurious and filling. This pasta type is particularly adept at absorbing the flavors of the sauce, ensuring that each forkful is as rich and flavorful as the last.

Ground Italian sausage is at the heart of the dish, browned to perfection to unlock its deep, meaty flavors and slightly spicy undertones. The sausage provides the flavor cornerstone that brings a robust heartiness to the pasta. Once cooked, it’s set aside to maintain its perfect texture and richness without overwhelming the more delicate ingredients that follow.

Shishito peppers add a distinctive twist to this dish. Known for their mild heat and occasionally surprising spiciness, shishito peppers are sautéed until just tender, adding a subtle, peppery warmth and a slight crunch that contrasts beautifully with the creamy elements of the sauce. This slight vegetal sharpness complements the richness of the other components, introducing a delightful complexity to the dish.

What are shishito peppers?

Shishito peppers are a type of mild chili pepper that is primarily grown in Japan and is widely consumed in East Asian cuisine. They are small, slender, and usually bright green, eventually turning red as they ripen. Generally, shishito peppers are sweet and mild, but about one in every ten peppers can be unexpectedly spicy. These peppers are popularly served blistered as a snack or appetizer, often simply seasoned with salt to enhance their flavor.

In this recipe, the sauce is made using the same skillet that was used to cook the sausage and peppers. To prepare the sauce, onions and garlic are added to the skillet, allowing their delicious flavors to blend with the other ingredients. The sauce itself is a rich and creamy mixture of heavy cream and Monterey Jack cheese, which is heated gently until it reaches a silky smooth consistency. Monterey Jack cheese was specifically chosen for this recipe, as it melts beautifully and has a mild flavor that complements rather than overpowers the other ingredients. Overall, this sauce is the perfect finishing touch to this delicious dish.

The addition of lemon zest and fresh basil, incorporated towards the end of cooking, elevates the dish further. The lemon zest cuts through the sauce’s richness, adding a bright, citrusy burst that lifts the entire dish. Meanwhile, fresh basil contributes a touch of herbaceous freshness, bridging between the robust flavors with a green, peppery note.

It’s a sight to behold when the al dente tagliatelle is tossed in this decadent sauce. Each strand is thoroughly coated with the creamy, flavorful mixture, creating a visual feast. The dish is then adorned with fresh basil leaves and a sprinkle of Parmesan cheese, adding a final touch of salty, umami depth and a visually appealing finish that will make your mouth water.

Creamy Italian Sausage and Shishito Pepper Tagliatelle is a culinary journey that marries the best of Italian pasta traditions with a contemporary, flavorful twist. Whether you’re seeking a cozy dinner at home or a special occasion, this dish promises comfort and satisfaction, enveloping your senses in a rich, comforting embrace with every bite.

Paired with a side of Spicy Garlic Rapini, the combination enhances the meal by adding a bold, zesty contrast that complements the creamy pasta beautifully. Suppose you’re a fan of traditional Italian fare or looking to excite your palate with something new, this pasta dish is a must-try, offering a harmonious balance of flavors and an elegant presentation.

Creamy Italian Sausage and Shishito Pepper Tagliatelle

Recipe by Kyle Taylor

5.0 from 2 votes

Course: MainsCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Creamy Italian Sausage and Shishito Pepper Tagliatelle melds the rich flavors of Italian sausage with shishito peppers and Monterey Jack cheese, creating a luxurious and slightly spicy pasta dish enhanced with fresh basil and lemon zest.

Ingredients

• 12 ounces tagliatelle pasta

• 1 pound ground Italian sausage

• 2 tablespoons extra virgin olive oil

• 2 cups shishito peppers, seeded and halved

• 1 small onion, diced

• 3 cloves of garlic, minced

• 1 cup heavy cream

• 1 cup Monterey Jack cheese, grated

• 1 lemon, zested

• 1/2 cup basil, freshly chopped

• to taste, salt and ground black pepper

• for garnish, grated Parmesan cheese

Directions

• Cook the Tagliatelle:
  Bring a large pot of salted water to a boil. Add the tagliatelle and cook according to package instructions until al dente. Before draining, reserve about 1/2 cup of the pasta cooking water and set aside. Drain the pasta and set aside.
• Brown the Sausage:
  Heat a drizzle of extra virgin olive oil over medium heat in a large skillet. Add the ground Italian sausage and cook, breaking it apart with a spatula, until it’s nicely browned and no longer pink. Once cooked, remove the sausage from the skillet and set aside.
• Cook the Peppers and Onions:
  Add the shishito peppers and onion to the same skillet. Sauté until the onions are translucent and the peppers have softened slightly – about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
• Create the Sauce:
  Pour in the heavy cream and the reserved pasta water to the skillet with the peppers and onions. Stir to combine and bring to a simmer. Let the sauce simmer gently for a few minutes to thicken slightly.
  
  Reduce the heat and stir in the grated Monterey Jack cheese until it’s melted and smoothly incorporated. Return the cooked sausage to the skillet. Add the lemon zest and chopped basil. Season with salt and ground black pepper to taste.
• Combine Pasta and Sauce:
  Add the drained tagliatelle directly to the sauce in the skillet. Toss everything together to ensure the pasta is well-coated with the creamy sauce. Cook for another 2-3 minutes, allowing the flavors to meld.
• Serve:
  Transfer the creamy pasta to serving dishes. Garnish with additional chopped basil and a generous sprinkling of grated Parmesan cheese.

Notes

• The reserved pasta water is key to achieving a creamy, cohesive sauce that binds well with the pasta. Feel free to adjust the amount based on the desired thickness of your sauce.