Roasted Red Pepper and Italian Sausage Penne

• 8 oz penne pasta
• 12 oz Italian sausage, casing removed
• 1 red bell pepper, roasted and chopped
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 cup chicken broth
• 1/2 cup heavy cream
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• Salt and black pepper to taste
• 1/4 cup grated Parmesan cheese
• Fresh basil leaves for garnish

Steps

1. 1 Cook the penne according to package instructions until al dente. Drain and set aside.
2. 2 Heat olive oil in a large skillet over medium heat. Add the Italian sausage and cook until browned, breaking it into crumbles.
3. 3 Add the diced onion and minced garlic to the skillet, cooking until softened.
4. 4 Stir in the roasted red pepper, oregano, red pepper flakes, salt, and black pepper.
5. 5 Pour in the chicken broth and let it simmer for 5 minutes.
6. 6 Reduce heat to low and stir in the heavy cream and Parmesan cheese until smooth.
7. 7 Add the cooked penne to the skillet, tossing to coat in the sauce.
8. 8 Serve hot, garnished with fresh basil leaves.

Equipment

• Large skillet
• Pot for boiling pasta
• Colander

Variations

• Add a handful of spinach leaves for extra greens.
• Substitute Italian sausage with ground turkey for a leaner option.

Substitutions

• Use vegetable broth and omit sausage for a vegetarian version.
• Substitute penne with rigatoni or fusilli for a different texture.

Pairings

• Garlic bread
• Steamed broccoli

Nutrition

Tips

• For a smoky flavor, use jarred roasted red peppers.
• If you prefer a spicier kick, increase the red pepper flakes to taste.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water or broth to maintain creaminess.

Freezing: Freezes well for up to 1 month. Thaw overnight in the refrigerator and reheat gently on the stovetop with a bit of milk or cream.

Serving Suggestions

• Serve with a crisp green salad.
• Pair with a glass of red wine for a delightful meal.

FAQ