Creamy Sausage & Peppers w/ Shells

Ingredients

• Kosher salt
• 3/4 lb. medium pasta shells
• 3 Tbsp. extra-virgin olive oil, divided
• 1 lb. sweet or spicy Italian sausage, casings removed
• 3 medium red, yellow, or orange bell peppers, stemmed, seeded, ribs removed, finely chopped (about 3 c.)
• 1 medium yellow onion, chopped (about 1 1/2 c.)
• 4 cloves garlic, finely chopped
• 1/4 tsp. crushed red pepper flakes
• 6 oz. cream cheese, cubed
• 1/2 cup heavy cream
• 1/4 cup finely grated Parmesan, plus more for serving
• 5 oz. baby spinach leaves (about 5 packed c.)

Directions

1. In a large pot of boiling salted water, cook pasta, stirring occasionally, until al dente, usually 2 to 3 minutes less than package instructions. Reserve 2 cups pasta water and drain pasta.
2. Meanwhile, in a large, high-sided skillet over medium-high heat, heat 1 tablespoon oil. Cook sausage, breaking up with a wooden spoon, until cooked through and browned, about 8 minutes. Using a slotted spoon, transfer sausage to a plate.
3. Add bell peppers, onion, 1/4 teaspoon salt, and remaining 2 tablespoons oil. Cook over medium-high heat, stirring occasionally, until light golden and tender, about 8 minutes. Add garlic and red pepper and cook, stirring, until fragrant, about 2 minutes more.
4. Pour 1 1/2 cups reserved pasta water into skillet, then add cream cheese, heavy cream, Parmesan, and 1/4 teaspoon salt. Bring to a boil, stirring, until cheese is melted and sauce is smooth. Add pasta and return sausage to skillet. Toss to coat, adding more pasta water a few tablespoons at a time if needed. Add spinach and stir until just wilted, about 2 minutes.
5. Divide pasta among bowls. Top with more Parmesan.

Notes