Spicy Italian Sausage and Roasted Red Pepper Penne

• 8 oz penne pasta
• 12 oz spicy Italian sausage, casing removed
• 2 cups roasted red peppers, jarred or homemade
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 3 cloves garlic, minced
• 1 medium onion, diced
• 2 tbsp olive oil
• 1 tsp red pepper flakes
• Salt to taste
• Freshly ground black pepper to taste
• 2 tbsp chopped fresh parsley
• 1 tbsp balsamic vinegar

Steps

1. 1 Cook penne according to package instructions until al dente; drain and set aside.
2. 2 In a large skillet, heat olive oil over medium heat. Add sausage and cook until browned, breaking it into crumbles.
3. 3 Add diced onion and minced garlic to the skillet, cooking until softened.
4. 4 Stir in roasted red peppers, red pepper flakes, salt, and black pepper.
5. 5 Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until melted and smooth.
6. 6 Toss the cooked penne in the sauce until well-coated.
7. 7 Finish with a drizzle of balsamic vinegar and sprinkle with fresh parsley.
8. 8 Serve immediately, garnished with additional Parmesan if desired.

Equipment

• Large pot
• Large skillet
• Wooden spoon
• Colander

Variations

• Add spinach for extra greens.
• Substitute chicken sausage for a milder flavor.

Substitutions

• Use crushed tomatoes instead of roasted red peppers for a traditional pasta sauce.
• Coconut milk can replace heavy cream for a dairy-free option.

Pairings

• Serve with a crusty baguette.
• A glass of Chianti complements the flavors beautifully.

Nutrition

Tips

• For a quicker option, use store-bought roasted red peppers.
• Add a splash of pasta water if the sauce is too thick.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or milk to restore creaminess.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently on the stovetop with a splash of milk.

Serving Suggestions

• Pair with a crisp Caesar salad.
• A sprinkle of toasted pine nuts adds a delightful crunch.

FAQ