creamy sausage and roasted red pepper pasta

TOTAL TIME: 30 minutes

SERVES: 4

• 1 jar roasted red peppers, drained (about 300ml)

• 4 italian sausages

• 3/4 lb pasta (pretty much any shape works)

• 1 tbsp tomato oaste

• 3 cloves garlic, minced

• 1/2 cup heavy cream

• 1 1/2 oz grated parmesan

• 1/4 tsp red wine vinegar

• fresh basil + parmesan to garnish

Prep:

✅ mince 3 cloves garlic
✅ grate 1 1/2 oz parmesan cheese

1. start your sauce

• to a blender, add your roasted red peppers (no liquid). Blend on high until smooth. Set aside.

2. cook your sausages

• bring a large pot of heavily salted pasta water to boil. Meanwhile, heat a large pan over medium high heat. Remove sausages from casing and pinch off chunks into the pan. Break up into smaller bite size pieces with a spatula or wooden spoon. Cook until browned, then remove from pan, leaving about 1 tbsp of oil behind.

3. cook your pasta + finish your sauce

• add pasta to boiling water and cook according to package instructions until al dente.

• in the same pan used for sausage, add tomato paste and cook for about 2 minutes. Add minced garlic and cook for another minute.

• pour in blended red pepper sauce with a small pinch of salt and bring to a simmer. Return sausage to pan (leaving a bit to the side for garnish at the end).

• stir in 1/2 cup heavy cream and 1 1/2 oz shredded parm. Add a splash of red wine vinegar and salt to taste. Remove from heat until pasta is ready.

• when pasta is al dente, add your cooked pasta directly to the sauce over medium heat, and mix well, adding a bit of pasta water if needed to thin out (you shouldn't need much though).

• finish with more cheese and fresh basil.

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Questions? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!