Creamy Italian Sausage Pasta

Continuing my trial runs using Philadelphia Cooking Cream, for this dish I tried out the plain variety.  According to the website, there is some kind of reduced fat version.  Our grocery didn’t have that, so I got the regular kind. Naturally it had to be tried in a pasta.  This was your classic, run of the mill, throw what you have in the fridge in with pasta and cream and cheese and go YUM dish.  Serves 2-3 (depending on how hungry you are).


  • 4 oz your preferred pasta (I used Tinkiyada brown rice pasta)
  • 1 tablespoon olive oil
  • 3 links cooked Italian sausage (I used Artisan Fresh Italian chicken sausages)
  • 1 medium zucchini
  • 1 cup mushrooms, sliced
  • 1/2 cup roasted red peppers, diced
  • 1 can diced tomatoes
  • 1 oz. grated parmesean
  • 1/2 cup Philly cooking cream


  1. Cook your pasta according to package directions.
  2. Heat the oil over medium heat.
  3. Saute the sausage and zucchini until the zucchini begins to soften.
  4. Add the mushrooms and peppers and saute another couple of minutes.
  5. Add the tomatoes and heat through.
  6. Add the cooking cream and stir until well incorporated and heated through.
  7. Add the parmesean.
  8. Drain your pasta and add to the sauce, stirring over low for a minute or so until pasta is well coated.

Printable version.

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