Roasted Red Pepper and Sausage Pasta

Traditional marinara sauce can get boring..but a roasted red pepper sauce??  Let’s try!!  This is easy to make and will give your tastebuds a nice treat and dinnertime a kick!

While watching some of my favorite shows on my beloved Food Network, I saw two “chefs” have similar recipes like this (I use the word chef loosely because they’re not formally trained, but fantastic cooks nonetheless).

Anywaayy, I combined the two ideas, tweaked a few things and the end result has won rave reviews with my friends and family.  Again, even my two toddlers approve and that’s saying something!

So feel free to give this recipe a try when your family’s response to what they’d like for dinner is “I don’t care..” Man, I hate that one 😉

The Starting Lineup

  • 1 lb Italian sausage, sliced
  • 12oz+ penne pasta
  • 15oz jar roasted red peppers
  • 1 cup chicken broth/stock
  • 3/4 cup heavy cream
  • 3/4 cup grated Parmesan cheese, divided
  • 1/2 large sweet onion, diced
  • 4 cloves garlic, minced
  • 4 Tbsp butter
  • Italian flat leaf parsley, chopped
  • Basil, fresh torn
  • Kosher salt & pepper 

We’ll start this pasta delight with prepping some of the veggies.  Slighty chop up the roasted red peppers (drained from jar), dice the onion and mince those garlic cloves.


Now, start the water for your pasta.  Bring to a boil and cook till one minute under your package directions.  They will finish cooking in your roasted red pepper purée.

You’ll also want to start the sliced Italian sausage links in a separate pan.  Cook till browned.


Now to make that rich and creamy sauce!  In a heavy bottom pot, heat 1/2 of the butter (2tbsp) over med-high heat.  Add in your onions and garlic, cook for 2-3 minutes.  Next add in the roasted red peppers and cook for another 2-3 minutes till heated through.

*your water should be boiling about now to add in your pasta.

After the veggie mix is softened and hot, spoon into a food processor (you can use a blender as well, just make sure to secure the lid while holding a hand towel.  The hot liquid and normal blenders don’t mix well and can explode).

Pulse this mix till pretty smooth.  A few veggie chunks left are still great for texture.

  

In the same heavy bottomed pot on med heat, add in the last two Tbsp’s of butter.  Pour the pepper purée back in with the chicken broth/stock, heavy cream, salt and pepper.

  
The noodles should be just about done now, so really quick, grate 3/4 cup of parmesan and give a rough chop to your parsley & basil leaves.  Ladle your pasta noodles directly into your sauce along with the chopped herbs and 3/4 cup cheese.  Toss together.

  

Lastly, mix in your now cooked Italian sausage straight into your dressed pasta and get garnishes ready to serve!

Plate your pasta with an extra serving a grated Parmesan cheese and sprinkle of torn parsley and basil.  Enjoy!

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