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Roasted Red Pepper and Italian Sausage Pasta

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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!

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

 

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.

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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.

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This recipe was originally posted on October 10, 2013. It was last updated on May 10, 2018.

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Print
Roasted Red Pepper and Italian Sausage Pasta
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
 
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
Servings: 8
Author: Kim Beaulieu
Ingredients
For Roasting your own Red Peppers:
  • 3 large red peppers
  • 2 tablespoons olive oil
For the Roasted Red Pepper and Italian Sausage Pasta:
  • 1 lb/454 g of pasta I used penne
  • 450 g of ground sausage cooked
  • 4 tablespoons 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
  • Salt to taste
  • White Pepper to taste
  • 1/2 cup heavy cream more or less if desired
  • 1/4 to 1/2 cup parmesan or mozzarella shavings
For the Garnish:
  • Fresh or Dried Parsley
  • Fresh or Dried Sweet Basil
Instructions
For Roasting your own Red Peppers:
  1. Preheat your oven to about 450 degrees F.
  2. Line a rimmed cookie sheet with parchment paper.
  3. Pop the peppers on top of the cookie sheet. Place in the oven.
  4. Cook for about 15 to 20 minutes, it should start to char the outside of the peppers.
  5. 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.
  6. 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.
  7. Take the peppers out and peel off the charred skin.
  8. Pull the tops off, then half the peppers with a knife and scrape away all the seeds.
  9. Chop the peppers roughly.
  10. 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:
  1. Cook your pasta choice in boiling, salted water according to the package minus one minute.
  2. Now a cast iron skillet cook up your sausage until it's browned lightly. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. Add the heavy cream in, more or less depending on your taste.
  7. Stir until the cream combines and feel free to add any more spices that you love.
  8. 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.
  9. Toss the dried sweet basil over top and it's pasta party time.
  10. Serve with a big old spicy sausage and red pepper smile!
Recipe 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

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

Make sure you stop by to visit the other Pepper Party Peeps to see what they whipped up for you!

How To Make Roasted Red Peppers In A Slow Cooker by Cook the Story
Pepper Rings with Chipotle Maple Ketchup by Jane’s Adventures in Dinner
Jack-O-Lantern Stuffed Bell Peppers by It’s Yummi!
Cheesy Pumpkin Quinoa Stuffed Peppers (Vegan and Gluten Free!) by What Jew Wanna Eat
Curried Coconut Chicken Soup with Brown Rice by Chocolate & Carrots
Sweet Bell Pepper Cocktail by Culinary Adventures with Camilla
Creamy Roasted Red Pepper Hummus by Juanita’s Cocina
Italian Stuffed Peppers by poet in the pantry
Slow Cooker Chicken Fajitas by Mother Thyme
Red and Yellow Bell Pepper Soup by The Redhead Baker
Quiona Taco Stuffed Peppers by Quarter Life (Crisis) Cuisine
Tri-Pepper Quesadillas with Creamy Chipotle Sauce by Mom’s Test Kitchen
Grilled Pepper and Peach Salad with Honey Balsamic Vinaigrette by Take A Bite Out of Boca
Pan Fried Meatloaf In Tri Color Peppers by Cooking In Stilettos
Quiche Provencale by Healthy. Delicious.
Roasted Red Pepper & Sun Dried Tomato Dip by White Lights on Wednesday
Garlic and Roasted Bell Pepper Farfalle by Daily Dish Recipes
Poached Egg in a Bell Pepper by Food Snob 2.0

Roasted Red Pepper and Italian Sausage Pasta close up image of pasta on fork

Craving more pasta recipes? Here are some great options for you:

Penne with Sun Dried Tomato Pesto

Penne with Sun Dried Tomato Pesto served on a silver platter

Bucatini all’Amatriciana

Bucatini all'Amatriciana served in a white bowl

 Roasted Red Pepper and Chipotle Pepper in Adobo Angel Hair Pasta

Roasted Red Pepper and Chipotle Pepper in Adobo Angel Hair Pasta in a skillet

 

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Comments

  4. 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

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

    Reply

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

    Reply

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

    Reply

  27. 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

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

    Reply

  42. 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

    • 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

  45. 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

    • 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

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