Creamy Italian Sausage Pasta with Roasted Peppers
25min
40min
1
695
Chef's Note
The key to this luxurious pasta is balancing the rich creaminess with bright, fresh elements. Don't rush the sausage browning process - those caramelized bits add tremendous flavor to the final dish. For a lighter version, you can substitute half-and-half for the heavy cream, though the sauce won't be quite as silky. This recipe is easily doubled for two people, and any leftovers reheat beautifully with a splash of cream or broth.
Tags
Ingredients
2 links Italian sausage
4 ounces fettuccine pasta
1/2 medium yellow onion
1 medium red bell pepper
1/4 cup sun-dried tomatoes
1 cup baby spinach
1/3 cup heavy cream
2 tablespoons mascarpone cheese
1/4 cup parmesan cheese
3 cloves garlic
1/4 cup fresh basil
1/4 teaspoon red pepper flakes
2 tablespoons olive oil
1/4 cup white wine
1/4 cup chicken broth
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon fresh oregano
Instructions
- 1
Preheat oven to 425°F (220°C). Slice the red bell pepper into strips and toss with 1 tablespoon olive oil and a pinch of salt. Spread on a baking sheet and roast for 15-20 minutes until edges are slightly charred.
- 2
Meanwhile, bring a pot of salted water to a boil for the pasta.
- 3
Remove the Italian sausage from its casing and break into small pieces. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sausage and cook until browned, about 5-7 minutes.
- 4
Dice the yellow onion and mince the garlic. Add to the skillet with the sausage and cook until onion is translucent, about 3-4 minutes.
- 5
Add the white wine to deglaze the pan, scraping up any browned bits. Let it reduce by half, about 2 minutes.
- 6
While the sauce is cooking, add the fettuccine to the boiling water and cook according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
- 7
Chop the sun-dried tomatoes and add them to the skillet along with the roasted red peppers, chicken broth, red pepper flakes, and oregano. Simmer for 3-4 minutes.
- 8
Reduce heat to low and stir in the heavy cream and mascarpone cheese until melted and smooth.
- 9
Add the drained pasta to the sauce along with the baby spinach. Toss until the spinach is wilted and pasta is coated with sauce. If needed, add a splash of reserved pasta water to reach desired consistency.
- 10
Remove from heat and stir in grated parmesan cheese and chopped fresh basil, reserving some for garnish.
- 11
Season with salt and black pepper to taste.
- 12
Serve immediately, garnished with remaining basil and parmesan cheese.
Nutrition Information (per serving)
695
28g
58g
42g
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