Roasted Red Pepper and Italian Sausage Pasta
This creamy, comforting pasta brings together roasted red peppers, savory Italian sausage, and a luscious sauce, all finished in your pressure cooker for a quick yet indulgent meal.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 3 red bell peppers fresh and vibrant for roasting
- 2 tablespoons olive oil for browning sausage and veggies
- 1 pound dried pasta penne preferred
- 1 pound ground Italian sausage spicy or sweet
- 4 tablespoons butter divided
- 0.5 sweet onion diced
- 2 shallots diced
- 4 cloves garlic minced
- 3 roasted red peppers chopped
- 1 cup vegetable broth
- 1 pinch salt to taste
- 1 pinch white pepper to taste
- 0.5 cup heavy cream
- 0.5 cup parmesan or mozzarella grated
- fresh parsley or dried
- fresh basil or dried
Instructions
Instructions
- Preheat oven to 450°F. Roast red bell peppers on a baking sheet for 20–25 minutes, flipping occasionally until skins are charred.
- Place roasted peppers in a bowl, cover and steam 10 minutes. Peel skin, chop, and set aside.
- Cook pasta in salted water to al dente, then drain and set aside.
- In a skillet, heat 1 tablespoon olive oil over medium. Brown sausage, breaking it up. Remove and keep warm.
- Add remaining olive oil and 2 tablespoon butter to skillet. Sauté diced onion and shallots for about 5 minutes. Add minced garlic and cook 1 minute.
- Add chopped roasted red peppers and cook for 2 minutes. Pour in vegetable broth.
- Puree sauce with immersion blender until smooth. Stir in remaining butter and cooked sausage. Simmer 5–10 minutes.
- Add drained pasta to skillet. Stir to coat in creamy red pepper sauce.
- Sprinkle parmesan or mozzarella on top and stir until cheese is melted. Serve warm garnished with parsley and basil.
Notes
Serve warm and garnish with herbs. To make ahead, store leftovers in the fridge for up to 4 days or freeze up to 2 months. Reheat gently with a splash of broth or cream.