Roasted Red Pepper Pasta

Roasted Red Pepper Pasta

You will find as you read many of my recipe posts that I LOVE pasta.  I think part of me deep down must be Italian.  At least, I like to think I am.  This recipe is a favorite in my house.  The roasted red pepper flavor, Italian sausage, and salty Parmesan makes this an ultimate pasta meal for any day of the week.

Ingredients:

16oz. jar of roasted red peppers

1 lb of your favorite dry pasta

1 lb Italian sausage

1/3 sweet onion, diced

1 tbsp olive oil

2 tbsp butter

3 garlic gloves, minced

1/2 cup cream

1 cup vegetable broth

1/2 cup Parmesan 

fresh basil for garnish, chopped

Begin by heating a large skillet on medium-high heat and add your Italian sausage.  Break up sausage and cook until no longer pink.  Remove sausage from skillet and add 1 tbsp butter and 1 tbsp olive oil.  Add onions and saute until translucent (about 4 to 5 minutes).  Add the garlic and cook another minute.  Add entire jar of roasted red peppers to blender along with onion and garlic mixture.  Blend until smooth.

Heat remaining tbsp of butter in skillet and carefully pour the roasted red pepper mixture back into the pan.  Add the cooked sausage, broth, Parmesan, and cream and stir until heated through.  Boil a pot of water and add dry pasta and cook until al dente.  Drain pasta and reserve about 1/2 cup of pasta water.  Add the cooked pasta to your skillet and stir everything until combined.  Add pasta water, if desired, to loosen up the sauce.  

Add the chopped basil on top and dig in.  We served ours with a delicious spinach salad.  Mama mia!  It's delicious!

 Italian sausage

Italian sausage

 Roasted red bell peppers

Roasted red bell peppers

 Don't forget to hold that lid down!

Don't forget to hold that lid down!

 Yummy mixture

Yummy mixture

 Boil that pasta

Boil that pasta

 Deliciousness 

Deliciousness 

 Spinach, romaine, feta, cranberry, and pecan salad. 

Spinach, romaine, feta, cranberry, and pecan salad. 

 Dinner is served. 

Dinner is served. 

Give it a try and let me know what you think.  Buon appetito!  

 

 

 

 

 

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© Whitney Korthauer 2014 All Rights Reserved