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Roasted Red Pepper and Sausage Pasta

April 16, 2015

 This dish turned out much better than I thought it would. I know I probably shouldn't lead with that, but it is true. First, I completely forgot that I had red peppers broiling in my oven when my husband and I set out to walk our dogs. Half way through, a small expletive came out of my mouth. I also forgot I had children present. But a little too late, I had remembered that my oven was on broil. Running home with little grace in flip flops that wouldn't stay on, I booked it to make sure my one year old custom built home was not on fire; abandoning my husband with two kids and two large dogs. Miraculously, not only was my house completely fine, the peppers were totally salvageable. I ended up making the roasted red pepper sauce twice though, and even the second time I felt like something was off. But once I added it to the noodles with the sausage and spinach, it was quite delicious. Not to mention, this is an easy dish! There really isn't much skill involved. All of you need to do is not forget to leave your food unattended in the oven on a high setting; and a few other things. ;)

Serves 5-6

 

Ingredients:

2/3 box tubular pasta (I used Campanelle)
1 lb hot sausage
10 oz of spinach (give or take a little is okay)
6 garlic cloves
4 sprigs of rosemary
2 roasted red peppers (instructions below)
1 tbsp chicken broth
2 tbsp heavy whipping cream
1 tbsp garlic powder
1/2 tbsp onion powder
1/2 tsp salt
1/2 tsp black pepper
goat cheese (optional but highly recommended)

 

Instructions:
For the Roasted Red Pepper Sauce:
1. Roast the peppers in your oven by setting them on a silicone mat and turning the oven to a high broil setting.
2. Put your peppers in the oven and check on them every 6-8 minutes. (This may take up to 10 minutes per side if your oven rack is set lower.) Flip them as they begin to blacken, until each side has roasted.
3. Allow your peppers to cool.
4. Under cold water, peel off the outter most layer of skin and clean the seeds and ribs out of the inside.
5. Add the roasted peppers, chicken broth, heavy whipping cream, garlic powder, onion powder, salt and pepper to a food processor and puree.
6. Set aside.
(Honestly, this sauce tasted really average to me until I mixed it with everything else. So don't be disappointed if you feel the same way. I promise it tastes great all together.)

 

For the Pasta:
1. Dump roughly 2/3-3/4 of the noodles into water and allow them to cook according to the instructions on the box. Drain and rinse with cool water. When you are ready, add them to the sausage and spinach mix later.
2. While your noodles are cooking, mince up 5-6 cloves of garlic, along with the rosemary and add them to a large pan with your hot sausage.
3. Stir, breaking the sausage up for 7-10 minutes until it is almost fully cooked.
4. Add your spinach and cook another 2-3 minutes.
5. When your noodles are ready, add them and the roasted red pepper sauce and stir. Continue mixing till all ingredients are warmed back up.
6. If goat cheese speaks to your soul as it does mine, go ahead and sprinkle some on top too.
Serve and Enjoy!

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August 2, 2018

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