Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Weeknight Creamy Roasted Red Pepper Pasta with Sausage Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 51 reviews

This weeknight creamy roasted red pepper pasta with sausage is a quick and flavorful meal perfect for busy evenings. Tender chicken sausage coins are browned and combined with a vibrant roasted red pepper sauce enhanced by Parmesan, cream cheese, and Greek yogurt, all tossed with your favorite pasta for a comforting, rich, and easy-to-make dish.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Sausage and Cooking

  • 1 Tablespoon extra virgin olive oil, divided
  • 12 ounces Italian fully cooked chicken sausage, cut into coins

Sauce

  • 10 ounce jarred roasted red peppers, liquid completely drained
  • ¼ cup water
  • ¼ cup grated Parmesan cheese
  • ¾ teaspoon kosher salt
  • 1 teaspoon dried basil
  • ½ teaspoon garlic powder
  • 1 medium shallot, finely diced (or ¾ cup; can substitute onion)
  • ¼ cup cream cheese
  • ¼ cup plain Greek yogurt

Pasta

  • 8 ounces pasta
  • ½ cup pasta water reserved from cooking

Garnish (optional)

  • Chopped fresh basil
  • Extra grated Parmesan cheese

Instructions

  1. Brown the sausage: Drizzle ½ tablespoon olive oil in a large pot over medium-high heat. Add the cut chicken sausage coins and cook until browned, about 5 minutes. Remove the sausage from the pan and set aside in a bowl.
  2. Cook the pasta: Cook the pasta according to the package directions. Reserve ¾ cup of pasta water before draining the pasta and set aside.
  3. Prepare the red pepper sauce: Place drained roasted red peppers, ¼ cup water, grated Parmesan cheese, dried basil, kosher salt, and garlic powder into a small blender. Blend until smooth. If no blender is available, use an immersion blender directly in the pot. Set the sauce aside.
  4. Sauté the shallots: In the same large pot, heat the remaining ½ tablespoon olive oil over medium heat. Add the finely diced shallots and cook until soft and lightly golden brown, about 3 to 5 minutes.
  5. Simmer the sauce: Pour the blended red pepper sauce into the pot with the shallots. Bring to a gentle simmer over medium-low heat.
  6. Complete the sauce: Stir in the cream cheese and ⅓ cup of the reserved pasta water. Continue stirring until the cream cheese has melted and the sauce thickens, about 4 to 5 minutes. Add more pasta water as needed to reach the desired creamy consistency.
  7. Combine pasta, sausage, and sauce: Remove the pot from heat and stir in the cooked pasta, browned sausage, and Greek yogurt. Allow to sit for 2 to 3 minutes so the pasta absorbs the flavors.
  8. Serve: Serve warm, garnished with extra Parmesan cheese and chopped fresh basil if desired.

Notes

  • Reserve pasta water; it helps adjust the sauce consistency and enhances flavor.
  • If you don’t have a blender, an immersion blender can be used to puree the sauce directly in the pot.
  • Substitute shallots with onions if preferred.
  • Use fully cooked chicken sausage for faster preparation.
  • Adjust salt to taste depending on the saltiness of the Parmesan cheese and sausage.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Pasta
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://allyumcooks.com/weeknight-creamy-roasted-red-pepper-pasta-with-sausage-recipe/