Creamy Roasted Red Pepper and Chicken Sausage Pasta
1poundshort pastaI used Radiatori but penne or rigatoni would be great
2 16ouncejars roasted red bell peppersor 4 whole roasted red bell peppers
Extra virgin olive oil
1 13ouncepack chicken and apple sausagesabout 5 sausages, sliced into coins. I use Aidell’s Chicken and Apple Sausage
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 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.
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 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.
Garnish with basil leaves and grated parmesan cheese. Serve immediately.
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