Roasted Red Pepper Pasta w/ Sausage

5 from 4 votes

Roasted Red Pepper Pasta w/ Sausage

This Roasted Red Pepper Pasta with Chicken Sausage is the perfect feels-fancy-but-totally-doable weeknight dinner. It comes together in about 30ish minutes with a silky sauce made from blended jarred roasted peppers, parmesan, cream cheese, and a few herbs and spices. You simmer it with caramelized shallots until it becomes a velvety, cling-to-every-noodle sauce, then toss in browned chicken sausage and perfectly cooked pasta for that cozy, satisfying-in-all-the-ways dinner vibe we all need midweek.

Prep Time10

Cook Time18

Total Time28

Course: dinner

Cuisine: American, Italian

Keyword: family-friendly pasta recipe, homemade red pepper pasta, jarred roasted red pepper recipe

Servings: servings

Calories: 493kcal

Author: Taesha Butler

Ingredients

1 Tablespoon extra virgin olive oil divided
12 ounces Italian fully cooked chicken sausage cut into coins
10 ounce jarred roasted red peppers liquid completely drained
¼ cup water
¼ cup grated Parmesan cheese
¾ teaspoon kosher salt
1 teaspoon dried basil
½ teaspoon garlic powder
1 medium shallot finely diced, or ¾ cup. Can sub onion.
½ cup pasta water
8 ounces pasta
¼ cup cream cheese
¼ cup plain Greek yogurt
chopped fresh basil optional garnish

Instructions

Drizzle the ½ tablespoon oil in a large pot over medium-high heat and cook the chicken sausage until browned. About 5 minutes. Remove from pan into a bowl and set aside.
Cook and drain your pasta according to the package directions, reserving ¾ cup of pasta water.
While the pasta is cooking, add the drained red peppers, water, grated Parmesan cheese, basil, salt, and garlic powder to a small blender and blend until smooth. Set aside.
If you don't have a small blender, an immersion blender will work great!
Heat the remaining ½ Tablespoon of olive oil in the large pot over medium heat. Once hot, add the shallots and sauté until the shallots are soft and lightly golden brown, about 3 to 5 minutes.
Once the shallots are done, pour the blended red pepper sauce into the pot with them.
Bring the sauce to a simmer over medium-low heat. Stir in the cream cheese and ⅓ cup of the reserved pasta water, stirring until creamy and cream cheese has melted and the sauce has thickened up (about 4 to 5 minutes). Add more pasta water if needed to reach desired consistency.
Remove from heat and stir in the cooked pasta, browned sausage and the Greek yogurt. Let sit for 2 to 3 minutes to let the pasta soak up some of the sauce's flavors.
Serve warm topped with extra Parmesan cheese and minced fresh basil, if desired.

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