Zutaten für Roasted Pepper And Sausage Radiatore
- Mild Italian Sausage
- Hot Italian Sausage
- Garlic Cloves
- Canola Oil
- 1/2 teaspoon red pepper flakes (or more, to taste)
- 2 large bell peppers (any color)
- Mini Sweet Peppers
- Fat Free Evaporated Milk
- 1/4 cup grated Parmesan cheese, plus extra for serving
- 1 pound radiatore pasta
- Salt And Pepper
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Zubereitung von Roasted Pepper And Sausage Radiatore
- Preheat oven to 400°F (200°C). Toss 2 large bell peppers (any color) with 1 tablespoon olive oil. Roast for 20 minutes, turning occasionally, until skins are blackened.
- Place roasted peppers in a ziploc bag for 15-30 minutes to steam. This makes peeling much easier.
- Peel and seed the roasted peppers.
- Puree the peppers in a food processor or blender until completely smooth and creamy.
- Set aside the pepper puree.
- Cook 1 pound radiatore pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 2 cloves minced garlic and sauté for 1-2 minutes until fragrant.
- Add 1 pound Italian sausage (removed from casings), breaking it up with a spoon. Cook until browned and thoroughly cooked through (about 8-10 minutes).
- Drain the sausage on paper towels to remove excess grease.
- Return the sausage to the skillet. Stir in 1/2 cup evaporated milk, the pureed peppers, 1/2 teaspoon red pepper flakes (or more, to taste), 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Stir in 1/4 cup grated Parmesan cheese.
- Add the cooked pasta to the skillet and toss to combine. Add a little pasta water if needed to loosen the sauce.
- Divide the pasta into 6 servings. Top with extra Parmesan cheese, if desired.
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
28g
Fat
41g
Carbs
12g
