Zesty Penne, Sausage and Peppers

Zesty Penne, Sausage and Peppers

61 Reviews 6 Pics
  • Prep

    10 m
  • Ready In

    30 m
Recipe by  PHILADELPHIA Cream Cheese

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

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Adjust Servings

Original recipe yields 4 servings



  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.

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Reviews (61)

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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.



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.



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!

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Amount Per Serving (4 total)

  • Calories
  • 765 cal
  • 38%
  • Fat
  • 37.8 g
  • 58%
  • Carbs
  • 75.4 g
  • 24%
  • Protein
  • 31 g
  • 62%
  • Cholesterol
  • 86 mg
  • 29%
  • Sodium
  • 1914 mg
  • 77%

Based on a 2,000 calorie diet



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Baked Penne


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Spaghetti a la Philly