This creamy roasted red pepper pasta with sausage is the perfect one-pan meal for busy nights. Skip the jarred sauce and build it with roasted red peppers, Parmesan, and chicken sausage for a rich, velvety pasta that's packed with flavor. The sauce comes together in one skillet while the pasta cooks, and dinner is ready in about 30 minutes.
Jump to:
I love the process of building a rich, comforting sauce at home, but I wanted something a little different than my usual classic bolognese sauce. This recipe starts by browning the sausage first, which builds flavor and leaves behind all those flavorful bits in the pan for the shallot and garlic to cook in. Tomato paste adds depth and just enough acidity to balance the sweetness of the roasted red peppers and the richness of the cream and sausage. Once blended, the sauce turns silky smooth and creates that velvety texture that coats every bite of pasta. This has easily become one of my favorite weeknight pasta dinners because it feels a little special without creating a sink full of dishes.
Key Ingredients
- Chicken or turkey sausage. I like using chicken or turkey sausage here because it keeps the dish a little lighter than traditional pork sausage while still adding plenty of flavor. Mild or spicy, both work well depending on how much heat you like.
- Shallot. Shallot gives the sauce a softer, slightly sweeter onion flavor that blends smoothly into the red pepper sauce without overpowering it.
- Garlic. Fresh garlic adds depth and balances the sweetness from the roasted red peppers and cream.
- Tomato paste. A small amount of tomato paste adds richness, deeper flavor, and just enough acidity to keep the sauce from tasting too heavy.
- Roasted red peppers. Jarred roasted red peppers work perfectly here and save a lot of time. Just make sure to drain them well so the sauce stays rich and creamy instead of watery.
- Heavy cream. Heavy cream gives the sauce that rich, velvety finish. You can use half-and-half for a lighter option, but the sauce will be a little thinner.
See the recipe card below for the remaining ingredients and quantities.
Substitutions & Variations
- Swap the chicken or turkey sausage for spicy Italian pork sausage if you want a richer flavor and a little more heat.
- Use half-and-half instead of heavy cream for a lighter sauce. The sauce will be a little thinner but still creamy.
- Stir in a few handfuls of fresh spinach at the end for extra greens. It wilts quickly right into the hot pasta.
- Add sautéed mushrooms for more texture and a deeper savory flavor.
- Replace fresh basil with spinach, parsley, or even a little fresh oregano for a different finish.
- Add extra crushed red pepper flakes or a spoonful of Calabrian chili paste if you like a spicier pasta.
Instructions
Step 1
Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve ½ cup pasta water, then drain and set aside.
Heat the olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it into small crumbles, until browned and fully cooked through, about 6-8 minutes. You want some golden brown edges for extra flavor, not just gray cooked sausage. Transfer to a plate and set aside.
Step 2
Add the shallot to the same skillet and cook for 2-3 minutes until softened and translucent, scraping up any browned bits from the bottom of the pan. Stir in the garlic and cook for about 30 seconds, just until fragrant. Do not let the garlic brown.
Step 3
Stir in the tomato paste, roasted red peppers, and chicken broth. Mix well and bring everything to a gentle simmer for 2-3 minutes so the flavors can start to blend and the tomato paste fully cooks into the sauce. Transfer the mixture to a blender, or use an immersion blender directly in the pan, and blend until completely smooth and silky with no large pieces of pepper remaining. Pour the sauce back into the skillet. Stir in the heavy cream and bring the sauce back to a gentle simmer.
Step 4
Add the cooked pasta and sausage back to the skillet. Toss everything together to coat the pasta in the sauce, adding reserved pasta water a splash at a time if the sauce seems too thick. The sauce should cling to the pasta and look glossy, not watery or dry.
Step 5
Turn off the heat and stir in the Parmesan and basil until melted and evenly combined. The sauce should look creamy and cling to the pasta. Taste and adjust the seasoning as needed before serving.
Sarah's Top Tips
- Drain the roasted red peppers well. Extra liquid can thin the sauce too much and slow down the pasta as it cooks. I like to let them sit in a colander for a few minutes before adding them.
- Use freshly grated Parmesan. It melts much more smoothly than pre-shredded cheese and gives the sauce a richer finish. Bagged Parmesan made the sauce slightly grainy when I tested it.
- Reserve pasta water before draining. It's starchy and salty, which makes it perfect for loosening the sauce and helping everything come together into a glossy, creamy finish.
- Blend the sauce while it's still hot. The roasted red peppers, broth, and tomato paste blend much more smoothly when warm, giving you that silky, velvety finish instead of a chunky sauce.
Serving Suggestions
I usually serve this roasted red pepper pasta with roasted broccoli when I want something simple that balances the richness of the sauce. A crisp Caesar salad is another favorite, especially if I'm making this for dinner guests and want the meal to feel a little more complete. I always like some crusty bread on the table for soaking up every bit of that creamy sauce, and warm focaccia works just as well when I want something a little extra cozy.
Storage & Reheating
Make Ahead: Make the roasted red pepper sauce up to 2 days ahead and keep it in the fridge. When you're ready to cook, warm the sauce gently on the stove, then add your cooked pasta. This makes weeknight dinner much faster and keeps all the flavor fresh.
Fridge: Keep leftovers in an airtight container in the fridge for up to 4 days. The sauce thickens as it sits, so I usually stir in a splash of chicken broth or cream before reheating to bring it back to that creamy, silky texture.
Reheat: Warm the pasta gently on the stove over medium-low heat, stirring often so the sauce stays smooth and doesn't stick. You can also microwave it in short 30-second intervals, stirring between each one until heated through.
Freeze: I usually skip freezing this one because cream-based sauces tend to separate after thawing, and the pasta turns much softer than I like.
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below-I'd love to hear how it turned out! THANK YOU!
Creamy Roasted Red Pepper Pasta with Sausage
Save this Recipe!
Get the recipe link sent to your inbox!
See the full post for extra tips and photos
Ingredients
- 12 ounces short pasta, rigatoni, penne, or rotini
- 1 tablespoon olive oil
- 12 ounces chicken or turkey sausage, casings removed (about 4 sausages)
- 1 shallot, finely diced
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1½ cups roasted red peppers, drained
- ½ cup chicken broth
- ½ cup heavy cream
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes, optional
- ½ cup freshly grated Parmesan cheese
- ¼ cup chopped fresh basil
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve ½ cup of pasta water, then drain.12 ounces short pasta
- Heat olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it up, until browned and cooked through, about 6-8 minutes. Remove.1 tablespoon olive oil, 12 ounces chicken or turkey sausage
- Add the shallot and cook for 2-3 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.1 shallot, 3 cloves garlic
- Add the tomato paste, roasted red peppers, and chicken broth. Stir and bring to a gentle simmer.1 tablespoon tomato paste, 1½ cups roasted red peppers, ½ cup chicken broth
- Transfer the mixture to a blender (or use an immersion blender) and blend until completely smooth. Pour the sauce back into the skillet.
- Stir in the heavy cream, salt, black pepper, and crushed red pepper flakes. Bring to a gentle simmer and cook for 2-3 minutes to thicken slightly.½ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon crushed red pepper flakes, ½ cup heavy cream
- Add the cooked pasta and sausage back to the skillet. Toss to coat, adding reserved pasta water a splash at a time if the sauce seems too thick.
- Turn off the heat and stir in the Parmesan and basil. Taste and adjust seasoning as needed.½ cup freshly grated Parmesan cheese, ¼ cup chopped fresh basil
Sarah's Tips
- Drain the roasted red peppers well so the sauce stays rich and creamy, not watery.
- Use freshly grated Parmesan for the smoothest sauce. Pre-shredded cheese can make the sauce grainy.
- Reserve some pasta water before draining. It's perfect for loosening the sauce if it gets too thick when you toss everything together.
- Blend the sauce while it's still warm for the smoothest, silkiest texture.
- Rigatoni, penne, and rotini all work well because they hold onto the sauce nicely.
- I don't recommend freezing the finished pasta since cream sauces can separate and the pasta gets too soft.
Comments
No Comments