Roasted Red Pepper and Italian Sausage Pasta is super easy to make and packed with flavour. The addition of Italian Sausage makes this incredibly filling!
This recipe is a variation of my Roasted Red Pepper Pasta, which is a delicious meatless pasta recipe. There are oodles of Pasta Recipes on the blog that are perfect for meal prep and freeze perfectly!
This recipe is one of the most popular recipes on my blog, with good reason. It gets rave reviews from readers on a regular basis. I love hearing that so many people use this recipe in regular rotation in their households.
What is Roasted Red Pepper Pasta
- Well, obviously it’s a pasta recipe. *wink*
- It just happens to be one of the most flavourful pasta recipes you will ever make. It’s crazy easy to make, inexpensive and feeds a crowd.
- In this recipe, we use fresh peppers that are roasted to perfection, then turned into a delicious creamy sauce. The sauce is combined with Italian sausage and noodles for a perfectly balanced roasted red pepper pasta recipe.
How to Make Roasted Red Pepper Pasta
- This recipe includes instructions to roast your own red peppers. If you are pressed for time you can use jarred roasted red peppers.
- Boil the pasta noodles separately. Do not attempt to make this a one pot pasta. It isn’t meant to be cooked like that.
- Use a skillet to brown the Italian sausage first, then set it aside. You can use the same skillet for the sauce if you like.
- Cook the sauce in a skillet, then pulse it in a food processor. Don’t skip this step. You want it to be saucy and loose, not chunky.
- Add everything back into the skillet with the extra ingredients. Do not skip adding heavy cream. It makes the sauce creamy and delicious!
- Before you add the cooked pasta noodles into the skillet, be sure to reserve some pasta water. This helps thicken the pasta and makes it come together beautifully.
- You can totally sprinkle parmesan cheese over top after it is cooked. In fact, I highly encourage putting parmesan on everything!
Can You Freeze Roasted Red Pepper Pasta
- Yes! You can absolutely freeze this pasta. Honestly, I recommend making a large batch and freezing some every time you make it. This pasta freezes perfectly.
- Be sure to use an airtight container when freezing pasta. The less air in the container, the better.
- You can also vacuum seal this pasta so you can lay the bags flat in your freezer after labelling them.
- Store in your freezer for 1 to 2 months.
How to Reheat Roasted Red Pepper Pasta
Microwave Method:
- Defrost pasta in the fridge.
- Transfer pasta to microwaveable bowl.
- Add 1 to 2 tablespoons of water if making 1-2 servings or 2 to 4 tablespoons of water if reheating entire batch. Adding water keeps the pasta from drying out.
- Microwave for 1-2 minutes initially, then use 1 minute increments until it’s warm. Be sure to stir the pasta occasionally while reheating.
Stovetop Method:
- Defrost pasta in the fridge.
- Add about 2 tablespoons of oil or butter to a skillet. Add the pasta to the skillet and cook over medium-low heat, stirring often.
- For this particular pasta I would add either 1/4 cup of broth or heavy cream while reheating. It will keep it from drying out.
- Cook for about 5 to 7 minutes to reheat thoroughly.
Oven Method:
- Defrost pasta in the fridge.
- If you want easy cleanup you can line the casserole dish with parchment paper or foil. Makes cleanup a snap!
- Transfer pasta to a casserole dish and pour 1/4 cup of broth or water over top, mix well.
- Cover the casserole dish with aluminum foil, and place in a preheated 350 degree F oven for about 15 to 20 minutes.
- Remove and stir well before serving.
Okay, so I’m completely addicted to roasted red peppers right now. I made a meatless version called Roasted Red Pepper Pasta last week. It was so wonderful I wanted to make sure I had meaty version of it on my site as well.
I also wanted to make sure this one used roasted red peppers that I did myself. Any time I can make something myself I like to take the extra time to do it.
If you’re going to roast your own peppers my advice is to do a ton of them so you can have extra for the next week or two. You can pop them in a jar and you’ve got roasted red peppers ready to go the next time you need them. Trust me, the more you have the better.
The recipe I used today is adapted from The Pioneer Woman. I made her Quick and Easy Roasted Red Pepper Pasta and loved it way too much. I am completely addicted to this pasta and it is all I want to eat lately.
Luckily it freezes well so I’ve been stocking up my freezer with the extra. Perfect for those days I’m too busy to cook, or hubs needs a quick lunch for work. I love dishes like this….
