Description
This comforting Italian-inspired pasta dish features a silky, vibrant sauce made from blended roasted red peppers, heavy cream, and fresh basil. Perfectly balanced with savory chicken or turkey sausage, this pasta is a sophisticated yet easy-to-make dinner option. Ideal for busy weeknights, it promises restaurant-quality flavor while keeping cleanup minimal. Its elegant, golden-hued sauce coats every bite, providing a warm and satisfying dining experience that is both nourishing and deeply soul-warming for the entire family.
Ingredients
12 ounces dried penne pasta
16 ounces jarred roasted red peppers, drained
1/2 cup low-sodium chicken broth
1 cup heavy cream
1 pound chicken or turkey sausage, casings removed
2 tablespoons olive oil
1 large shallot, finely diced
3 cloves garlic, minced
1/4 cup fresh basil leaves, chopped
1/2 cup grated Parmesan cheese
Salt and black pepper to taste
Instructions
Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente.
While the pasta cooks, heat olive oil in a large skillet over medium-high heat.
Add the sausage and cook, breaking it into crumbles, until browned and cooked through.
Remove sausage from the pan and set aside.
In a blender or food processor, combine the roasted red peppers, chicken broth, and heavy cream; process until smooth.
Add shallots and garlic to the same skillet and sauté for 2 minutes until fragrant.
Pour the pepper mixture into the skillet and bring to a gentle simmer for 5 minutes to thicken.
Stir in the cooked sausage, half of the parmesan, and fresh basil.
Add the cooked pasta directly to the sauce and toss thoroughly to coat.
Season with salt and pepper, serve warm topped with remaining parmesan.
Notes
Ensure the roasted red peppers are well-drained to avoid a runny sauce. You can add a pinch of red pepper flakes for a subtle heat. Leftovers store well in an airtight container for up to 3 days and can be reheated with a splash of broth to loosen the sauce.