hump day treat

Happy hump day, lovelies! Italian sausage and red bell pepper is one of those solidified, unmistakable food duos that can’t be compromised. Like other combinations that have stood the test of time (think PB&J), Italian sausage and red bell pepper may be adapted for various dishes without compromising the ingredients’ basic goodness. This dish below is a great example of that. With a few spices and some whipping cream, you have a delicious sauce, where the crunchy sweetness of the bell pepper and robust taste of sausage are the main event. You can toss the finished sauce in traditional pasta, or you can do like I did, and sub in spaghetti squash. For instructions on how to prepare spaghetti squash, click here. I hope you enjoy!

Italian Sausage Pasta copy


  • 2 tablespoons olive oil
  • 1 pound Italian sausage, casing removed and crumbled
  • ½ cup diced onion
  • 3 garlic cloves, minced
  • ½ cup diced red bell pepper
  • 1½ cups whipping cream
  • ½ teaspoon salt
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 12 ounces of pasta of your choice (or, in my case, spaghetti squash)
  • freshly grated Parmesan
  • chopped fresh parsley (for garnish at the end)


Makes 4 servings

Heat oil in heavy large skillet over medium heat. Add garlic and saute until golden, about 1 minute.

Mix in sausage and cook until brown, about 8 minutes.

Add peppers and onion and cook until almost tender, stirring occasionally, about 5 minutes.

Add salt, pepper, basil and oregano.

Cover and simmer 8 minutes. Uncover and cook 2 minutes.

In the meantime, cook pasta according to package directions.

Pour finished sauce over pasta (or spaghetti squash) and toss.

Top with freshly grated Parmesan and parsley and serve.

*Recipe adapted from

 Quote of the day:

“Before you act, listen. Before you react, think. Before you spend, earn. Before you criticize, wait. Before you pray, forgive. Before you quit, try.” –Ernest Hemingway


  1. This looks yummy! I’ve always wanted to try spaghetti squash