Ingredients for Creamy Roasted Red Pepper Pasta With Sausage
- Red Bell Peppers
- 2 tablespoons olive oil
- Garlic Cloves
- Bratwursts
- 1 cup heavy cream
- 1/2 teaspoon red pepper flakes (or to taste)
- Salt and pepper to taste
- Ground Black Pepper
- 1/2 cup grated Parmesan cheese, plus extra for serving
- Farfalle Pasta
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How to Make Creamy Roasted Red Pepper Pasta With Sausage
- Preheat broiler. Char red peppers directly over a gas flame or under the broiler, turning occasionally, until blackened on all sides (about 10-15 minutes).
- Place charred peppers in a paper bag; seal and let steam for 10 minutes.
- Peel, seed, and roughly chop the peppers.
- Transfer peppers to a blender; puree until completely smooth.
- Season pepper puree with salt to taste.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 1 minute, until fragrant.
- Add sausage (or chicken) to the skillet and cook, breaking it up with a spoon, until browned and cooked through (about 8-10 minutes for sausage, 12-15 minutes for chicken).
- Stir in heavy cream, red pepper puree, red pepper flakes, salt, and pepper. Bring to a simmer and cook for 5 minutes, or until slightly thickened.
- Stir in 1/2 cup Parmesan cheese.
- Cook pasta according to package directions until al dente. Drain, reserving about 1/2 cup pasta water.
- Add pasta to the skillet with the sauce. Toss to coat. If the sauce is too thick, add a little pasta water at a time until you reach your desired consistency.
- Serve immediately, topped with extra Parmesan cheese.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
16g
Fat
93g
Carbs
23g
