Roasted Red Pepper Pasta with Chicken Sausage (30-minutes!)
Servings: 6 servings
Calories: 368kcal
This Roasted Red Pepper Pasta with Chicken Sausage is a delicious one-skillet recipe that comes together quickly and is perfect for meal prep lunches or busy weeknight dinners. It is packed with protein and nutrients and has the most DELICIOUS creamy homemade red pepper sauce!
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Ingredients
- 8 oz. regular, gluten-free or chickpea short cut pasta - I used Banza chickpea cavatappi
- 1/2 Tbsp olive oil
- 12 oz. chicken sausage, sliced
- 1 medium onion, finely diced (215g)
- 1 red bell pepper, finely diced (125g)
- 1 (14.5-oz.) can fire roasted tomatoes, drained
For the Red Pepper Sauce:
- 1 (16-oz.) jar roasted red peppers, drained
- 4 cloves minced garlic
- 1 Tbsp butter (15g)
- 1 tsp Italian seasoning
- 1/2 cup half and half milk
Instructions
- Cook Pasta: Cook pasta in a large pot with salty water according to package directions. Make sure not to overcook or the pasta will be more breakable. When al dente, rinse pasta with cool water and drain well.
- Sauté Sausage and Vegetables: Meanwhile, heat olive oil in a large (wide) skillet over medium heat. Add the sliced sausage, onions and peppers. Sauté for 3-4 minutes or until the onions are tender, then transfer to a plate while you prepare the sauce.
- Make the Sauce: Drain the liquid from the red pepper jar and transfer the peppers into a food processor. Pulse until smooth. Spray skillet with cooking spray and add the butter and garlic. Set to medium-low heat. Saute until garlic becomes fragrant and butter is melted, then add the red pepper puree and Italian seasoning. Allow sauce to come to a simmer, then reduce heat and let sauce simmer for another 10-15 minutes. Finally, add the half and half and stir until combined. Taste and add any additional salt, pepper, or seasonings to taste.
- Combine: To the skillet with the red pepper sauce, add the sausage mixture and diced tomatoes. Mix to combine. Then fold in the pasta. Sprinkle with freshly grated parmesan and cracked black pepper to serve.
Notes
MFP Entry: LFF Roasted Red Pepper Pasta with Chicken Sausage
Nutrition
Serving: 319g | Calories: 368kcal | Carbohydrates: 36g | Protein: 20.5g | Fat: 15.7g | Saturated Fat: 5.5g | Fiber: 5.6g | Sugar: 9.4g