Creamy Roasted Red Pepper and Chicken Sausage Pasta


  • 1 pound short pasta I used Radiatori but penne or rigatoni would be great
  • 2 16 ounce jars roasted red bell peppers or 4 whole roasted red bell peppers
  • 2 cups whipping cream
  • Extra virgin olive oil
  • 1 13 ounce pack chicken and apple sausages about 5 sausages, sliced into coins. I use Aidell’s Chicken and Apple Sausage
  • teaspoon cayenne pepper
  • kosher salt
  • 2 tablespoons fresh basil slivered
  • Parmesan cheese


  1. Cook pasta in a large pot of water seasoned with kosher salt until al dente, about 7-8 minutes. Drain.
  2. While pasta is cooking, slice the roasted red bell peppers into thin slices. Add to a medium size pot with the whipping cream and bring to a boil. Reduce to a bubbling simmer and cook for 15 minutes or until reduced by half, stirring occasionally.
  3. Meanwhile, cook the sausages in a large pan with a circle or two of extra virgin olive oil over medium high heat for about 7 minutes, or until lightly browned. Remove from the pan, wipe it clean with a paper towel and return the sausage to the pan to rest.
  4. When the cream has reduced, remove ¼ of the peppers and set aside. Blend the remaining peppers and the cream with a hand immersion blender and then pour into the pot with the sausages. Add the additional peppers and pasta and cook over medium heat for another 2-3 minutes or until everything is warmed through.
  5. Garnish with basil leaves and grated parmesan cheese. Serve immediately.