Roasted Red Pepper Italian Sausage Pasta
If you like roasted red peppers, Italian sausage, cream, and pasta, you will love this 30-minute Roasted Red Pepper Italian Sausage Pasta dinner.
Servings 4 servings
Calories 920kcal
Ingredients
- 1 lb bucatini pasta
- 2 sweet Italian Sausage links
- 1 medium yellow onion diced
- 2 large cloves garlic finely minced
- 5 oz golden oak shiitake mushrooms sliced
- salt & pepper to taste
- 16 oz roasted red peppers 1 jar, drained
- 1 cup heavy cream
- 10 fresh basil leaves chopped
- 1/2 cup grated parmesan cheese
Instructions
- Bring large pot of water to boil. Salt it well and cook bucatini until al dente. Drain well and set aside.
- While pasta is cooking, remove sausage from casings and start cooking in a large, deep skillet over medium heat with onions. As meat cooks, break it apart in small pieces.
- Once onion is tender, add in garlic and mushrooms and cook 2 minutes. Sprinkle in salt and pepper to taste.
- Measure out cream and add to blender along with drained roasted red peppers. Blend about 20 seconds or until most of the red peppers have been pureed into the cream. I left mine slightly chunky.
- Pour this mixture over the cooked meat and onions and bring to a gentle simmer then reduce the heat down to low. Toss with pasta, basil leaves and cheese until well coated. Taste and adjust seasonings. Serve immediately.
Nutrition
Calories: 920kcal | Carbohydrates: 97g | Protein: 31g | Fat: 45g | Saturated Fat: 23g | Cholesterol: 135mg | Sodium: 2187mg | Potassium: 768mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1625IU | Vitamin C: 57mg | Calcium: 267mg | Iron: 3mg