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There are certain moments in the kitchen that evoke fond memories—like the aroma of sizzling sausage mingling with the sweet scent of roasted red peppers. I recall the first time I made this Sizzlin' Sausage and Roasty Pepper Pasta; it was a chilly evening, and I wanted to create something warm and inviting for my family. As the vibrant colors of the roasted peppers brightened the kitchen, and the pasta simmered away, laughter filled the air. This dish not only nourished our bodies but also reminded me of the magic that happens when you gather loved ones around a table for a delicious meal. Today, I’m excited to share this hearty recipe that’s bursting with flavor and easy enough to whip up on a busy weeknight.

Roasted Red Pepper and Italian Sausage Pasta

Experience the comforting delight of Sizzlin' Sausage and Roasty Pepper Pasta—a dish that brings together spicy or sweet Italian sausage, vibrant roasted red peppers, and a creamy sauce, creating a symphony of flavors. Perfect for chilly evenings, this easy-to-make recipe is ideal for busy weeknights and family gatherings. With its rich textures and mouthwatering aroma, it transforms any meal into a special occasion, inviting everyone to gather and enjoy. Dive into this culinary adventure today and savor every bite!
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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 more for serving)

Fresh basil leaves for garnish

Instructions
 

Roast the Peppers: Preheat your oven to 450°F (232°C). Cut the red bell peppers in half and remove the seeds. Place them cut side down on a baking sheet lined with parchment paper. Roast in the oven for about 20-25 minutes until the skin is blistered and charred. Remove from the oven and place the peppers in a bowl covered with plastic wrap for about 10 minutes. This will make peeling easier.

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

      Prepare the Sausage Mixture: In a large skillet over medium heat, add olive oil and diced onion. Sauté for 3-4 minutes until the onion is translucent. Add the garlic and cook for an additional minute until fragrant. Push the onion and garlic to one side of the skillet and add the sausage. Break it apart with a wooden spoon and cook until browned and cooked through, about 6-8 minutes.

        Blend the Peppers: Once the roasted peppers have cooled slightly, peel off the charred skin and roughly chop them. Add the chopped peppers to a blender or food processor and blend until smooth. You can add a splash of water or olive oil if needed for a smoother consistency.

          Combine Ingredients: To the skillet with sausage, stir in the blended roasted red peppers, diced tomatoes (with their juice), oregano, red pepper flakes (if using), and heavy cream. Let it simmer for 5-7 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.

            Mix Pasta and Sauce: Add the cooked pasta to the skillet and toss to combine everything well. If the sauce is too thick, gradually add some reserved pasta water until you reach the desired consistency.

              Finish: Stir in the grated Parmesan cheese until melted and evenly dispersed. Adjust seasoning if necessary.

                Serve: Plate the pasta and garnish with fresh basil leaves and additional grated Parmesan if desired. Enjoy with a slice of crusty bread!

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