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Home » Main Course » Pasta » Roasted Red Pepper and Italian Sausage Pasta

Roasted Red Pepper and Italian Sausage Pasta

October 7, 2020 By Kim Beaulieu 53 Comments

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Roasted Red Pepper and Italian Sausage Pasta collage image
Roasted Red Pepper and Italian Sausage Pasta collage image

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!

Roasted Red Pepper and Italian Sausage Pasta served in a blue bowl on a white plate

Honestly, 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.

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 made myself.

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. Honestly, 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.

Roasted Red Pepper and Italian Sausage Pasta close up image of some on a fork.

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.

Roasted Red Pepper and Italian Sausage Pasta step by step collage image

How to Reheat Roasted Red Pepper Pasta

Microwave Method:

  • First, defrost pasta in the fridge.
  • Then, 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.
  • Lastly, 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:

  • First, defrost pasta in the fridge.
  • The, 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.
  • Lastly, cook for about 5 to 7 minutes to reheat thoroughly.

Oven Method:

  • First, defrost pasta in the fridge.
  • Side note, if you want easy cleanup you can line the casserole dish with parchment paper or foil. Makes cleanup a snap!
  • Then, transfer pasta to a casserole dish and pour 1/4 cup of broth or water over top, mix well.
  • Next, cover the casserole dish with aluminum foil, and place in a preheated 350 degree F oven for about 15 to 20 minutes.
  • Lastly, remove and stir well before serving.

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

Roasted Red Pepper and Italian Sausage Pasta close up image

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Roasted Red Pepper and Italian Sausage Pasta served in a blue bowl on a white plate
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Roasted Red Pepper and Italian Sausage Pasta

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!
Course Main Course
Cuisine Italian
Keyword pasta recipe, roasted red pepper pasta with italian sausage
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8
Calories 581kcal
Author Kim Beaulieu

Equipment

  • Cookie Sheet
  • Parchment Paper
  • 6-Quart Stockpot
  • 10 inch Le Creuset Skillet
  • Food Processor
  • Colander

Ingredients

For Roasting your own Red Peppers:

  • 3 red bell peppers
  • 2 tbsp olive oil

For the Roasted Red Pepper and Italian Sausage Pasta:

  • 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

For the Garnish:

  • 1 bunch parsley, fresh or dried
  • bunch basil, fresh or dried
US Customary - Metric

Instructions

For Roasting your own Red Peppers:

  • 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.

For the Roasted Red Pepper and Italian Sausage Pasta:

  • Cook your pasta noodles in boiling, salted water according to the package minus one minute.
  • Cook your sausage in a skillet 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!

Video

Notes

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. 
 
If you made this recipe considering giving it a star rating or leave a comment!

Nutrition

Calories: 581kcal | Carbohydrates: 51g | Protein: 19g | Fat: 32g | Saturated Fat: 13g | Cholesterol: 80mg | Sodium: 652mg | Potassium: 542mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3995IU | Vitamin C: 125.5mg | Calcium: 127mg | Iron: 2.4mg

Roasted Red Pepper and Italian Sausage Pasta in a blue bowl.

Thanks for visiting today!

If you’re looking for more dinner recipes be sure to check out my recipe index. You can also find a lot more pasta recipes as well.

Be sure to follow me on Pinterest while you’re here. I love pinning great recipes! Also, make sure you follow me on Instagram. It’s a great way to stay up to date with the blog.

Toodles! xx

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Comments

  1. The Mom Chef ~ Taking on Magazines One Recipe at a Time says

    October 3, 2013 at 8:49 AM

    Oh my gosh, I could eat that whole pan all by myself. I love pasta dishes like this, especially with the sausage added. And home made roasted red peppers? Swoon.

    Reply
  2. Jennie @themessybakerblog says

    October 3, 2013 at 11:25 AM

    Kim, pass me a big ol’ spoon; I want to dig in! This looks amazing. Pinned!

    Reply
  3. Amy @ What Jew Wanna Eat says

    October 3, 2013 at 11:55 AM

    Looks delicious, Kim! Now I want comfort food for lunch!

    Reply
  4. [email protected] says

    October 3, 2013 at 1:09 PM

    Roasted peppers? Yes, please. I always make a ton, as you suggest, and freeze many of them. And they combine so well with Italian sausage! Beautiful match (looks beautiful, too!). Good stuff – thanks.

    Reply
  5. Ramona W says

    October 3, 2013 at 1:45 PM

    I could do a serious swan dive right into that pasta pot!! LOVE IT!!

    Reply
  6. Marie Bazinet says

    October 3, 2013 at 3:21 PM

    Adding this to the TO DO! List:) Looks incredibly yummy.

    Reply
  7. Angie | Big Bear's Wife says

    October 3, 2013 at 3:40 PM

    it looks soooo good! I just want to shovel it into my face! haha

    Reply
  8. Mary Moore says

    October 3, 2013 at 4:03 PM

    Can’t wait to try this one!

    Reply
  9. [email protected] at Marina says

    October 3, 2013 at 4:06 PM

    My favorite pepper recipe would be my mother’s recipe http://www.picnicatmarina.com/2012/10/my-mothers-recipe-stuffed-peppers.html
    Just because it makes me feel good. I love your dish and love your photos!

    Reply
  10. Jenny says

    October 3, 2013 at 4:09 PM

    I LOVE stuffed bell peppers! So Yummy

    Reply
  11. Alicyn R. says

    October 3, 2013 at 4:14 PM

    Yum looks so good! Love bell peppers!

    Reply
  12. Jennifer says

    October 3, 2013 at 4:18 PM

    Mmmmm wonderful!

    Reply
  13. Asiya @ Chocolate and Chillies says

    October 3, 2013 at 4:18 PM

    My favorite bell pepper recipe is my chicken lettuce taco wraps. The ground chicken has chopped red peppers in it.

    Reply
  14. Kristin says

    October 3, 2013 at 4:25 PM

    My favorite recipe involves feta cheese and quinoa stuffed inside and roasted! So delicious.

    Reply
  15. Pam Gurganus says

    October 3, 2013 at 4:38 PM

    My favorite bell pepper recipe is stuffed peppers!

    Reply
  16. Emma W-B says

    October 3, 2013 at 4:52 PM

    Ooo I just love roasted red pepper! Add sausage and pasta, and how can anyone say no?

    Reply
  17. F Kane says

    October 3, 2013 at 4:54 PM

    I pinned this pasta recipe ~ great closeup photo!

    Reply
  18. F Kane says

    October 3, 2013 at 5:00 PM

    My favorite bell pepper recipe is “Beef Tomato” , an Asian stir-fry with lots of red and green bell peppers!

    Reply
  19. Liz says

    October 3, 2013 at 5:02 PM

    I like pasta recipes and this is another good one. Thank you, Kim.

    Reply
  20. Liz says

    October 3, 2013 at 5:04 PM

    I put peppers of any color in most of my recipes. I do like stuffed red peppers.

    Reply
  21. Tara says

    October 3, 2013 at 6:40 PM

    Looks fantastic Kim and I would love to win that Le Creuset pot!!

    Reply
  22. Angele says

    October 3, 2013 at 8:51 PM

    I love bell peppers! I usually eat them raw but I should try out a few recipes for something new.

    Reply
  23. Greg says

    October 4, 2013 at 12:41 PM

    yes please

    Reply
  24. Taiya says

    October 4, 2013 at 1:12 PM

    Favorite dish with roasted red pepper is a roasted vegetable Bolognese – recipe from Giada! Would be amazning prepared in this pan!!

    Reply
  25. Elisa B says

    October 4, 2013 at 2:21 PM

    I like bell peppers raw or on pizza. I’ve also made a great pasta dish with sauteed bell peppers, onions, and sausage.

    Reply
  26. Betsy Cohen says

    October 4, 2013 at 9:40 PM

    No question about it….homemade roasted red peppers are soooo much better than store bought.

    Great tips, too!

    Reply
  27. mjskit says

    October 5, 2013 at 11:04 AM

    I am totally addicted to roasted peppers – sweet, spicy, any color! Another great dish! I already have the braiser I’ll pass on the giveaway, but what a great dish to have in your kitchen!

    Reply
  28. LoriAnne from Oregon says

    October 5, 2013 at 1:53 PM

    I love roasted red peppers. And yellow peppers. And orange peppers.

    Reply
  29. Jen @JuanitasCocina says

    October 5, 2013 at 2:34 PM

    Oh em gee. Do you still have any? Cause I want some too!

    Reply
  30. Viviane Bauquet Farre says

    October 5, 2013 at 3:35 PM

    Beautiful bowl of pasta, Kim! I’m craving some 😉

    Reply
  31. suzanne Perazzini says

    October 5, 2013 at 8:50 PM

    My husband makes something similar to this in the weekends and we all love it. There’s nothing like a hearty pasta dish.

    Reply
  32. Jennifer says

    October 6, 2013 at 3:53 AM

    I love peppers!

    Reply
  33. [email protected] Cooking with Curls says

    October 6, 2013 at 12:36 PM

    Wow, that looks awesome! I love roasted red peppers, so I will definitely need to try this recipe! 🙂

    Reply
  34. Alison J. says

    October 6, 2013 at 3:20 PM

    I love stuffing peppers with cubed cold cuts, veggies, olive oil, bread crumbs and cheese and then baking them!

    Reply
  35. Melissa G. says

    October 6, 2013 at 4:46 PM

    Stuffed Peppers using any color bell pepper.

    Reply
  36. Monique says

    October 7, 2013 at 11:54 AM

    This looks amazing. Makes me miss pasta!

    Reply
  37. Amber says

    October 8, 2013 at 9:08 PM

    Can’t wait to try this recipe and more!

    Reply
  38. rae says

    October 9, 2013 at 5:42 PM

    I made this the other night, my man loved it so much he went back for more! Can’t wait to make it again

    Reply
  39. Courtney H. says

    October 9, 2013 at 5:55 PM

    This is my new favorite bell pepper recipe!

    Reply
  40. Liz says

    October 9, 2013 at 6:15 PM

    Mmmmm….this sounds wonderful, Kim! I may have to whip up a double batch…one for us and one for the college boys!

    Reply
  41. veronica gantley says

    October 9, 2013 at 7:06 PM

    Love this recipe! Get in my belly!

    Reply
  42. Roz says

    October 9, 2013 at 8:51 PM

    Just like you Kim, I am CRAZY, nuts about home-roasted red peppers! So easy too! Why buy them in jars? Super recipe and I’m now convinced that you are Italian and you just weren’t told that you were at birth! Thanks for the opportunity for this sweet giveaway! You’re a true-blue, great, fantabulous food blogger!

    xo
    Roz

    Reply
  43. Kelly Senyei | Just a Taste says

    October 13, 2013 at 10:39 AM

    Spotted this on Pinterest, immediately re-pinned it and then sprinted over here! Holy deliciousness!

    Reply
    • Kim Beaulieu says

      October 13, 2013 at 12:23 PM

      Awe thanks Kelly. I saw you pin and was like “squee, Kelly just repinned me”. I’m a dork like that. I ran over and pin a few of yours as a thank you.

      Reply
  44. Tina @ Tina's Chic Corner says

    November 13, 2013 at 6:40 PM

    I wish I had all the ingredients so I could make this tonight for dinner! Looks delish!!

    Reply
  45. Ami says

    October 21, 2014 at 11:16 PM

    How long will the peppers keep in the fridge if I make extra. I don’t want to make too much and have them spoil before I can use them all!!

    Reply
    • Kim Beaulieu says

      October 21, 2014 at 11:36 PM

      I keep my roasted peppers (in oil) in the fridge for about 2 weeks. Hope that helps. Or you can used the jars from the store. I keep a few jars in my pantry all the time just in case I don’t have fresh peppers on hand.

      Reply
  46. Andrew Hopkins says

    January 13, 2016 at 4:03 AM

    It look so yummy………..

    Reply
  47. Catherine says

    September 7, 2017 at 8:28 PM

    This looks like a great family dinner idea! Pinned for later! #DeliciousDishes

    Reply
    • Kim Beaulieu says

      September 13, 2017 at 8:36 PM

      Thanks so much Catherine. I appreciate it.

      Reply
  48. Dorothy D. Piper says

    January 8, 2020 at 2:02 AM

    Looks delicious! I will try to make it at home.

    Reply
  49. Dorothy D. Piper says

    January 9, 2020 at 5:01 AM

    Thank you so much for sharing

    Reply
  50. Dorothy D. Piper says

    January 9, 2020 at 5:19 AM

    Thank you so much for sharing!

    Reply

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