Creamy Roasted Red Pepper and Sausage Pasta

Creamy and flavorful roasted red pepper pasta with chicken sausage and peas.

This creamy roasted red pepper and sausage pasta is a cozy, flavorful dinner made with a creamy roasted red pepper sauce and Italian sausage. Tossed with peas, Parmesan, fresh basil, and a squeeze of lemon, – it’s a comforting pasta dish with a boost of protein and plenty of flavor.

Why you’ll love this Creamy Roasted Red Pepper and Sausage Pasta:

Creamy and flavorful. Roasted red peppers, garlic, onion, and cottage cheese blend into a rich, creamy sauce that’s packed with flavor.

High-protein and satisfying. Italian sausage, cottage cheese, and parmesan add plenty of protein to this comforting pasta dish.

Easy weeknight dinner. Made with simple ingredients and ready in about 45 minutes, this pasta is perfect for a cozy weeknight meal.

Ingredient Breakdown + Recipe Modifications:

• Red bell peppers: Roasted until tender and lightly charred to bring out their natural sweetness and create a flavorful base for the creamy sauce.
• ellow onion: Adds depth and a subtle sweetness to the roasted red pepper sauce.
• Garlic: Adds aromatic flavor and pairs perfectly with the sweet roasted peppers.
• Chicken broth: Helps blend the roasted vegetables into a smooth, flavorful sauce. Low-sodium broth works best so you can control the salt.
• Cottage cheese: Blends into the roasted pepper mixture to create a creamy sauce while adding a boost of protein.
• Pasta: Any pasta shape can be used, but short shapes like rigatoni or penne work especially well.
• Italian sausage: Adds savory flavor and protein to the pasta. Mild or spicy Italian sausage can be used depending on your preference.
• Peas: Add a pop of color, freshness, and a subtle sweetness.
• Parmesan: Adds salty, savory flavor and helps make the sauce extra rich and creamy.
• Lemon juice: Brightens the rich sauce and balances the savory flavors.
• Fresh basil: Adds fresh, herbaceous flavor that complements the roasted red peppers and sausage.

How to make Roasted Red Pepper and Sausage Pasta:

1. Preheat the oven to 450°F. Add whole bell peppers and onion to a large baking sheet. Roast for 25-30 minutes until peppers are very soft and charred all over. 
2. Meanwhile, cook pasta according to pkg directions. Reserved ½ cup pasta water. Drain and set aside. 
3. Transfer peppers to a cutting board. Use a paper towel to carefully hold the pepper while peeling off the skin using a fork (discard skin). Cut peppers in half. Carve out the inner white lining and seeds. Transfer to a blender along with onion, garlic, cottage cheese, broth, salt, and pepper. Set aside. 
4. In a medium heavy-bottomed pot, heat oil over medium-high heat. Add sausage and a pinch of kosher salt. Use the back of a spoon to break up sausage into crumbles. Saute for 4-5 minutes until browned and cooked through. Transfer to a bowl. 
5. In the same pot, pour in roasted pepper sauce. Simer for 5-6 minutes until slightly thickened. Stir in cooked pasta, peas, and sausage. Gradually add pasta water, about 1-2 tbsp at a time, until sauce is smooth and glossy. 
6. Remove from heat and stir in parmesan and lemon juice. Season to taste with salt and pepper.

Pro Tips:

• Char the peppers well. Don’t skip the roasting and broiling step – the caramelization adds lots of depth and sweetness to the sauce.
• Save your pasta water. The starchy water helps loosen the sauce and creates a smooth thicker consistency when tossed with the pasta.
• Blend until completely smooth. Give the roasted pepper and cottage cheese sauce a good blend for a super creamy texture.

Frequently asked questions:

Can I use a different type of sausage?
Yes! Mild, spicy, chicken, or turkey Italian sausage can all be used depending on your preference.

Can I use a different type of pasta?
Yes, any pasta shape will work. Penne, rigatoni, fusilli, and spaghetti are all great options.

Can I make this pasta vegetarian?
Simply omit the sausage and use vegetable broth instead of chicken broth. You can add extra peas or your favorite sautéed vegetables for a heartier meal.

Can I make the sauce ahead of time?
Yes! The roasted red pepper sauce can be blended and refrigerated for up to 3 days. Reheat it before tossing with freshly cooked pasta, adding a splash of pasta water as needed.

Storage + Reheating Instructions:

Storage: Store leftover pasta in an airtight container in the refrigerator for up to 3–4 days.

Reheating: Reheat in the microwave or on the stovetop. Add a splash of broth or milk to help loosen up the sauce.

If you loved this Roasted Red Pepper and Sausage Pasta, you’ll also enjoy these delicious pasta recipes:

• 25-Minute Creamy Hummus Pasta
• Creamy Sausage Harissa Pasta
• Roasted Red Pepper and Eggplant Pasta
• Cheesy Tomato Basil Pasta Bake

Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!