Can I make this ahead?

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Can I use another cheese?

Absolutely. Ricotta or mascarpone can create a creamier, milder sauce.

Only if you want it to be! Choose mild or spicy Italian sausage to fit your preference.

A cozy, 30-minute pasta with Italian sausage, sweet bell peppers, and feta cheese — creamy, flavorful, and endlessly comforting.

Scale

1.5 pounds ground Italian sausage (mild or spicy)

3 bell peppers, chopped

1 tbsp olive oil

2 large garlic cloves, minced

1 tsp dried oregano

1 lb orecchiette pasta

6 oz feta cheese, crumbled (double for extra creaminess)

1 cup reserved pasta water (divided)

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Bring a large pot of salted water to a boil.
In a Dutch oven over medium-high heat, add the sausage directly to the pan. Break it up until browned and cooked through. Remove to a bowl with a slotted spoon- you want to hang on to any drippings to flavor your pasta.
Add a drizzle of olive oil to the same pan with the drippings. Add bell peppers and sauté until soft, 8–10 minutes. Stir in garlic and cook for 30 seconds.
Return sausage to pan, sprinkle in oregano, and stir well. Set aside.
Cook orecchiette until al dente. Reserve 1 cup pasta water and drain.
Add pasta, feta, and 1/2 cup pasta water to sausage mixture. Cover and cook over medium heat for 10 minutes, stirring halfway. Add more water if needed. You know it is done when feta has melted into a sauce that coats your pasta.
Serve warm, topped with grated parmesan if desired.

Use a meat chopper for fast browning and don’t skip the pasta water — it’s what makes the sauce silky.