Roasted Pepper And Sausage Radiatore Recipe

Indulge in this slightly spicy, creamy pasta masterpiece! Roasted red peppers create a luxuriously smooth sauce, complemented by savory Italian sausage and a whisper of parmesan cheese (only 1/4 cup!). Think fancy mac & cheese, but lighter and bursting with fresh flavor. This easy, comforting dish is perfect for a chilly evening – ready in under an hour!

Prep Time 20 mins
Cook Time 50 mins
Calories 466 kcal
Protein 48g
Rating 4.0 (1 Reviews)
Roasted Pepper And Sausage Radiatore 29

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Roasted Pepper And Sausage Radiatore

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How to Make Roasted Pepper And Sausage Radiatore

  1. 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.
  2. Place roasted peppers in a ziploc bag for 15-30 minutes to steam. This makes peeling much easier.
  3. Peel and seed the roasted peppers.
  4. Puree the peppers in a food processor or blender until completely smooth and creamy.
  5. Set aside the pepper puree.
  6. Cook 1 pound radiatore pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
  7. 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.
  8. 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).
  9. Drain the sausage on paper towels to remove excess grease.
  10. 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.
  11. Stir in 1/4 cup grated Parmesan cheese.
  12. Add the cooked pasta to the skillet and toss to combine. Add a little pasta water if needed to loosen the sauce.
  13. 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

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