Cream Sausage and Roasted Red Pepper Pasta

Overview

  • Yield: 6-8 servings
  • Prep Time: 40 mins
  • Cook Time: 10 mins
  • Total Time: 50 mins

Ingredients

  • 8 oz pasta (shells or elbows)

  • 2 Tbsp olive oil

  • 1 Tbsp salted butter

  • 1 small onion ~1/2 cup, minced

  • 2 garlic cloves, minced

  • 1/2 cup roasted red bell pepper, diced

  • 1 lb ground Italian sausage

  • 1/2 cup heavy cream

  • 1/2 cup milk

  • 1/2 cup parmesan cheese, grated (Kraft is good)

  • 1 cup mozzarella cheese, shredded

  • Salt

  • Pepper

  • Basil, dried flakes

Method

Roast the red peppers:

  1. Preheat oven to 450 deg F
  1. Halve peppers. Remove stem, seeds, and membranes.
  1. Arrange peppers on a foil-lined baking sheet, skin side up
  1. Roast in oven for 15 mins, then broil on high for 3-5 mins, or until skins begin to blacken
  1. Remove from oven, let sit until cool enough to peel. Discard skins.
  1. Dice and set aside.

Pasta:

  1. Cook pasta in salted, boiling water, follow package instructions. Drain and set aside.
  1. Brown the sausage in medium-sized pan.
  1. Add olive oil, butter, onion, and garlic to a large pot. Saute until onions soften.
  1. Add roasted bell pepper, and stir for ~1 min.
  1. Add sausage, cream, and milk. Stir for ~1 min.
  1. Add cooked pasta, parmesan, mozzarella. Stir until combined and melted.
  1. Stir in salt, pepper, and basil to taste.
  1. Serve topped with extra parmesan.

Notes

  • Original recipes uses 1/2 cup crumbled bacon instead of sausage.

  • Substitute or add jalapenos for the bell peppers.

Adapted from

Fly Peach Pie

Tags

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