Creamy Roasted Red Pepper Pasta with Sausage

This roasted red pepper pasta with sausage is the kind of easy, cozy dinner that feels a little special without much extra work. A creamy roasted red pepper sauce, chicken sausage, and plenty of Parmesan come together in one skillet for a rich, velvety pasta packed with flavor. Dinner is on the table in about 30 minutes, and cleanup stays simple.

Prep Time10

Cook Time30

Total Time40

Course: Dinner

Cuisine: American, Italian

Servings: servings

Calories: 689.38kcal

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

Video

Notes

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.

Nutrition