Roasted Red Pepper and Italian Sausage Pasta -

There’s something incredibly heartwarming about preparing a big bowl of pasta, especially when it’s infused with the rich flavors of roasted peppers and savory sausage. The first time I made Sizzlin' Sausage and Roasty Pepper Pasta, it was a chilly evening, and the aroma wafting through the kitchen instantly transported me back to my childhood, where family dinners were a cherished tradition. This dish isn't just comfort food; it’s a vibrant addition to any dinner table that evokes nostalgia while satisfying the palate.

Roasted Red Pepper and Italian Sausage Pasta

Indulge in the heartwarming flavors of Sizzlin' Sausage and Roasty Pepper Pasta, a dish that combines roasted bell peppers and Italian sausage for a cozy comfort food experience. This recipe captures the essence of family dinners and will quickly become a favorite at your table. Easy to prepare, it’s perfect for weeknights or special gatherings. Discover how to create this delicious pasta dish with helpful tips on customizing and reheating for later enjoyment. Get ready to impress your family and friends with this delightful culinary experience!

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Ingredients

12 oz (340g) pasta (penne or rigatoni)

2 large red bell peppers

2 tablespoons olive oil

1 medium onion, diced

4 cloves garlic, minced

1 lb (450g) Italian sausage (sweet or spicy, casing removed)

1 can (14 oz) diced tomatoes (preferably fire-roasted)

1 teaspoon dried oregano

1 teaspoon red pepper flakes (optional)

1/2 cup heavy cream

Salt and pepper to taste

1/2 cup grated Parmesan cheese (plus extra for serving)

Fresh basil leaves for garnish

Instructions

Roast the Peppers: Preheat your oven to 450°F (232°C). Halve the red bell peppers and remove their seeds. Position them cut side down on a baking sheet lined with parchment paper. Roast them in the oven for 20-25 minutes or until the skin is blistered and charred. Remove from the oven and transfer the peppers to a bowl, covering it with plastic wrap for about 10 minutes to steam. This will facilitate easier peeling.

Cook the Pasta: While the peppers are roasting, fill a large pot with salted water and bring it to a rolling boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta, reserving about 1 cup of the pasta cooking water, and set aside.

Prepare the Sausage Mixture: In a large skillet set over medium heat, add the olive oil and diced onion. Sauté for 3-4 minutes or until the onion becomes translucent. Stir in the minced garlic and cook for another 1 minute until fragrant. Push the onion and garlic to one side of the skillet, then add the sausage. Use a wooden spoon to break it apart and cook until browned and cooked through, about 6-8 minutes.

Blend the Peppers: Once the roasted peppers have cooled enough to handle, carefully peel off the charred skin and chop the flesh. Transfer the chopped peppers to a blender or food processor and blend until smooth, adding a splash of water or olive oil if necessary to achieve a creamy texture.

Combine Ingredients: To the skillet with the sausage, add the blended roasted red peppers, diced tomatoes (with their juices), dried oregano, and optional red pepper flakes. Pour in the heavy cream and let the mixture simmer for 5-7 minutes, stirring occasionally. Taste and season with salt and pepper as desired.

Mix Pasta and Sauce: Add the cooked pasta to the sausage and pepper sauce in the skillet, tossing everything to combine thoroughly. If the sauce appears too thick, gradually mix in some of the reserved pasta water until you achieve the desired consistency.

Finish: Stir in the grated Parmesan cheese, mixing until it has melted and is evenly distributed throughout the pasta. Adjust seasoning if needed.

Serve: Plate generous portions of the pasta, garnishing with fresh basil leaves and additional grated Parmesan cheese if desired. Pair with a slice of crusty bread for a complete meal!

Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4-6 servings