Creamy Roasted Red Pepper and Chicken Sausage Pasta
This easy, creamy roasted red pepper pasta with chicken sausage is so full of flavor and perfect for busy weeknights.
Course Main Course
Cuisine Italian
Keyword creamy roasted red pepper pasta
Prep Time 10 minutesminutes
Cook Time 35 minutesminutes
Total Time 45 minutesminutes
Servings 6-8
Calories 698kcal
Ingredients
1poundshort pasta, (such as radiatore, penne, or rigatoni)
2 16ouncejars roasted red bell peppers, or 4 whole roasted red bell peppers
2cupswhipping cream
extra virgin olive oil
1 13ouncepackage of chicken and apple sausages, about 5 sausages, sliced into coins. (I use Aidell’s Chicken and Apple Sausage)
⅛teaspooncayenne pepper, (you could also use red pepper flakes)
kosher salt
2tablespoonsfresh basil, chiffonade cut
Parmesan cheese
Instructions
Cook pasta in a large pot of water seasoned with kosher salt until al dente, about 7-8 minutes. Drain.
While pasta is cooking, slice the roasted red bell peppers into thin slices. Add to a medium-sized 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.
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.
When the cream has reduced, remove ¼ of the peppers and set aside. Blend the remaining peppers and the cream with an immersion blender (or transfer to a blender or small food processor), 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.
Garnish with basil leaves and grated parmesan cheese. Serve immediately.