Creamy Roasted Red Pepper and Chicken Sausage Pasta
Try this Creamy Roasted Red Pepper and Chicken Sausage Pasta recipe
Try this Creamy Roasted Red Pepper and Chicken Sausage Pasta recipe
- 2 cups whipping cream
- kosher salt
- parmesan cheese
- extra virgin olive oil
- 1/8 easpoon cayenne pepper
- 1 pound short pasta i used radiatori but penne or rigatoni would be great
- 2 16 ounce jars roasted red bell peppers or 4 whole roasted red bell peppers
- 1 13 ounce pack chicken and apple sausages about 5 sausages, sliced into coins. i use aidell’s chicken and apple sausage
- 2 tablespoons fresh basil slivered
- Carbohydrate 41.9636409617382 g
- Cholesterol 82.7398494840293 mg
- Fat 10.269094230065 g
- Fiber 0.0141333335439364 g
- Protein 9.05481200807309 g
- Saturated Fat 5.0331984577793 g
- Serving Size 1 1 Serving (98g)
- Sodium 55.1597165910663 mg
- Sugar 41.9495076281943 g
- Trans Fat 0.98864030670103 g
- Calories 297 calories
Step-by-step
- Cook pasta in a large pot of water seasoned with kosher salt until al dente, about 7-8 minutes. Drain.
- While pasta is cooking, slice the roasted red bell peppers into thin slices. Add to a medium size pot with the whipping cream and bring to a boil. Reduce to a bubbling simmer and cook for 15 minutes or until reduced by half, stirring occasionally.
- Meanwhile, cook the sausages in a large pan with a circle or two of extra virgin olive oil over medium high heat for about 7 minutes, or until lightly browned. Remove from the pan, wipe it clean with a paper towel and return the sausage to the pan to rest.
- When the cream has reduced, remove ¼ of the peppers and set aside. Blend the remaining peppers and the cream with a hand immersion blender and then pour into the pot with the sausages.
- Add the additional peppers and pasta and cook over medium heat for another 2-3 minutes or until everything is warmed through.
- Garnish with basil leaves and grated parmesan cheese. Serve immediately.
My Weeknight Pasta Winner: Creamy Roasted Red Pepper and Chicken Sausage
Let me tell you, friends, there's nothing quite like a weeknight pasta dish that's both satisfying and relatively quick to make. This Creamy Roasted Red Pepper and Chicken Sausage Pasta has become my go-to recipe when I need a delicious and comforting meal without spending hours in the kitchen. As a busy working mom, time is my most precious commodity, and this recipe perfectly balances flavor and efficiency. The sweetness of the roasted red peppers perfectly complements the savory chicken sausage, and the creamy sauce ties it all together beautifully. It's a weeknight staple in my house. This recipe is always a hit with the whole family, even my picky eaters.
The beauty of this dish lies in its simplicity. The roasting of the peppers adds a depth of flavor that you just can't get any other way. I often roast a large batch on the weekend and store them in the fridge for quick weeknight meals. The chicken sausage adds a touch of protein and a satisfying chewiness, and I love the fact that it's pre-cooked, saving me even more time. I use Aidell’s chicken and apple sausage, it's my favorite, but feel free to experiment with other flavors based on what's at the grocery store or your preference! The creamy sauce is the star, though. It's rich and decadent without being overly heavy. The simple addition of fresh basil at the end elevates the dish to something truly special. It brightens up the flavor profile and provides a lovely pop of color. For an added touch of sophistication I will grate a little parmesan cheese, which adds an umami depth to the sauce and elevates it from a simple weeknight meal into something more substantial and delightful.
Beyond being a quick and easy recipe, this Creamy Roasted Red Pepper and Chicken Sausage Pasta is incredibly versatile. You can easily adjust the ingredients to your liking. Want to add some spinach or mushrooms? Go for it! Feel like using a different type of sausage? Absolutely! The beauty of cooking is the ability to adapt recipes to your own preferences and what you have on hand. This is a recipe which you can easily modify to use up leftover veggies or meats. If you have some cooked chicken or turkey on hand, that could also be added! This recipe also freezes well. I make a big batch and freeze it in portions for busy nights when I don't have time to cook. It reheats beautifully and tastes just as good the second time around.
This dish is a testament to the fact that delicious, satisfying meals don't have to be complicated. With a few simple ingredients and minimal effort, you can create a weeknight dinner that will impress your family and leave you feeling satisfied. So, next time you're looking for a quick and easy dinner solution, give this Creamy Roasted Red Pepper and Chicken Sausage Pasta a try. I promise you won't be disappointed! You can adapt the recipe to your specific needs and preferences. So go ahead and experiment – that’s part of the fun of cooking! This recipe isn't just about throwing together ingredients; it's about creating a delicious meal that nourishes the body and soul.
Tips and Variations:
- Spice it up: Add a pinch of red pepper flakes to the sauce for a little heat.
- Add some veggies: Toss in some sauteed spinach, mushrooms, or zucchini for extra nutrients.
- Use different sausage: Italian sausage, chorizo, or even vegetarian sausage would all work well.
- Make it lighter: Use half-and-half or milk instead of heavy cream for a lighter sauce.
- Add some cheese: A sprinkle of mozzarella or provolone would be delicious.
- Make it ahead: The sauce can be made ahead of time and stored in the refrigerator for up to 3 days.
