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!
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.
More Dinner Recipes:
- Spicy BBQ Chicken Fajita Sliders
- Slow Cooker Huli Huli Chicken
- Brown Butter Garlic Parmesan Pasta
- Mini Fritos Taco Salads
- Honey Lime Chicken Tacos with Watermelon Salsa
- How to Cook a Sirloin Beef Roast
- Easy Cheesy Pasta Bake with Sausage and Peppers
- More Main Course Recipes
Make sure you stop by to visit the other Pepper Party Peeps:
How To Make Roasted Red Peppers In A Slow Cooker by Cook the Story
Jack-O-Lantern Stuffed Bell Peppers by It’s Yummi!
Curried Coconut Chicken Soup with Brown Rice by Chocolate & Carrots
Quiche Provencale by Healthy. Delicious.
Poached Egg in a Bell Pepper by Food Snob 2.0
Places to stalk Cravings of a Lunatic!
- 3 red bell peppers
- 2 tbsp olive oil
- 1 lb dried pasta (I used penne)
- 1 lb ground sausage
- 4 tbsp butter, divided
- 1/2 large sweet onion, diced
- 2 large shallots, diced
- 4 cloves garlic, minced
- 3 Roasted Red Peppers, prepared in advance, chopped
- 1 cup vegetable broth
- 1 pinch salt
- 1 pinch white pepper
- 1/2 cup heavy cream
- 1/2 cup parmesan or mozzarella, grated
- 1 bunch parsley, fresh or dried
- bunch basil, fresh or dried
Preheat your oven to about 450 degrees F.
Line a rimmed cookie sheet with parchment paper.
Pop the peppers on top of the cookie sheet. Place in the oven.
Cook for about 15 to 20 minutes, it should start to char the outside of the peppers.
Take tongs and flip the peppers over, cook for another 10 to 15 minutes. You want the outside to be charred and the peppers to be soft but still workable. Not mushy.
Remove from the oven and transfer the peppers to a ziploc bag. Seal it up and allow them to cool for about 30 minutes or so.
Take the peppers out and peel off the charred skin.
Pull the tops off, then half the peppers with a knife and scrape away all the seeds.
Chop the peppers roughly.
Pop them in a jar and add the olive oil. Set aside till needed. If you do extra those can be stored in the fridge in a container or jar.
Cook your pasta choice in boiling, salted water according to the package minus one minute.
Now a cast iron skillet cook up your sausage until it's browned lightly. Set aside.
In a large skillet add 2 tablespoons of butter. Cook over medium high heat. Add the onions and shallots and saute for about 4 to 5 minutes. Add the garlic and the roasted red peppers and cook for about 3 to 4 minutes more.
Remove the skillet from the heat, carefully transfer the ingredients to a food processor. Pulse until mixed but slightly chunky. Be sure the lid was on. Seriously people, common sense prevails here.
Heat the remaining butter (2 tablespoons) in the same skillet over medium high heat, then transfer the ingredients from the food processor back into the pan. Add the cooked ground sausage, broth, salt and pepper and cook until it all starts to bubble and come together while you stir.
Add the heavy cream in, more or less depending on your taste.
Stir until the cream combines and feel free to add any more spices that you love.
Drain pasta in a colander, reserving about 1/2 cup of pasta water, and pour that cooked pasta into your skillet. Continue to cook until everything combines and become one big happy melting pot of joy. To help it combine a little better, add a little pasta water. Start with about 1/4 cup and cook while it melds the ingredients together. You can add more if needed.
Toss the dried sweet basil over top and it's pasta party time.
Serve with a big old spicy sausage and red pepper smile!
Adapted from The Pioneer Woman's Quick and Easy Roasted Red Pepper Pasta
For a meatless version you can use my Roasted Red Pepper Pasta
Nutritional information is a rough estimate. Results can vary depending on ingredients and products.
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