Creamy Pasta With Roasted Red Pepper And Chicken Sausage

Making this creamy pasta with roasted red pepper and chicken sausage is effortless, and ideal for convenient and speedy weeknight meals.

This creamy roasted red pepper pasta recipe is among my collection of quick and hassle-free pasta dishes, perfect for those busy weeknights. It joins the ranks of my 5-ingredient cacio e pepe, pesto pasta with balsamic chicken, and spaghetti alla carbonara. Inspired by Bev, a fellow blogger at Bev Cooks who adores pasta and sausage, this dish is a variation of her skillet pasta featuring chicken sausages and a creamy green pepper sauce. The use of chicken sausage is crucial here; while Italian sausage is a tad too flavorful for this dish, it can be substituted if needed. Even kielbasa would complement the flavors well. I personally opt for Aidells Chicken and Apple Sausage. A touch of cayenne pepper adds a balanced flavor profile with a subtle kick, although red pepper flakes are an equally great option. Bev elevates her recipe by baking it in the oven with melted mozzarella cheese, but I’ve chosen to keep it simpler, although adding cheese would be a delightful enhancement.

This incredibly creamy roasted red pepper pasta requires just a few simple ingredients. Here’s the lineup:

– Short pasta (I opted for radiatore, but penne or rigatoni are also excellent choices)

– Jarred roasted red bell peppers

– Heavy whipping cream (half and half can also be used)

– Olive oil

– Chicken and apple sausages (or Italian chicken sausage)

– Cayenne pepper (or substitute with red pepper flakes)

– Kosher salt

– Fresh basil

– Parmesan cheese

Creating this creamy roasted red pepper pasta with chicken sausage is incredibly straightforward, requiring just a few simple steps. Here’s the process:

1. Cook the pasta: Boil the pasta in a generously salted large pot of water until it reaches al dente consistency, approximately 7-8 minutes. Drain the cooked pasta.

2. Prepare the sauce: Thinly slice the roasted red bell peppers. Combine them with the whipping cream in a medium-sized pot and bring the mixture to a boil. Reduce the heat to a simmer and let it cook for about 15 minutes or until it reduces by half.

3. Sauté the sausage: Cook the sausages on medium-high heat for roughly 7 minutes or until they achieve a light brown color. Once done, remove them from the pan, wipe the pan with a paper towel, and return the sausages to rest.

4. Blend a portion of the sauce: Set aside ¼ of the peppers once the cream has reduced. Blend the remaining peppers and cream using an immersion blender, or transfer them to a blender or small food processor. Pour this mixture into the pot with the sausages. Add the reserved peppers and cooked pasta, then simmer over medium heat for an additional 2-3 minutes until everything is heated through.

5. Garnish and serve: Finish by topping the dish with Parmesan cheese and basil before serving. Tip: Following Bev’s method, transfer the pasta to an oven-safe skillet or baking dish, sprinkle mozzarella on top, and broil until it turns golden and bubbly.

Enjoy your creamy roasted red pepper pasta with chicken sausage!

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.
CourseMain Course
CuisineItalian
Keywordcreamy roasted red pepper pasta
Prep Time10minutes
Cook Time35minutes
Total Time45minutes
Servings6 -8
Calories698kcal
Ingredients
1 pound short pasta , (such as radiatore, penne, or rigatoni)
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 package of chicken and apple sausages , about 5 sausages, sliced into coins. (I use Aidell’s Chicken and Apple Sausage)
⅛ teaspoon cayenne pepper , (you could also use red pepper flakes)
kosher salt
2 tablespoons fresh 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.
Nutrition
Calories: 698kcal | Carbohydrates: 65g | Protein: 23g | Fat: 39g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 136mg | Sodium: 1867mg | Potassium: 371mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1894IU | Vitamin C: 41mg | Calcium: 104mg | Iron: 2mg