This Roasted Red Pepper Pasta is the perfect easy and weeknight meal! Loaded with a rich and creamy roasted red pepper sauce and Italian chicken sausage - it’s packed full of goodness and so simple! Pasta night = done!
Drain the jar of roasted red peppers. Using a food processor or a blender, blend the roasted red peppers until it is a smooth puree. Set this aside.
Slice the chicken sausage into 1/2 inch pieces.
Finely chop/mince your fresh garlic. Set these both aside.
Prepare the pasta according to the box directions. Make sure to save 1 cup of the starchy pasta water before you drain it!
Warm a large sauce pan on medium heat. Add the olive oil and let it warm up. Then add in the slices of chicken sausage. Cook for 2-3 minutes, flipping halfway. Don't let them get caramelized, you just want to add a little color/warm them. Once done, remove them from the pan and set aside on a plate.
To the same skillet, add in the fresh garlic along with oregano and red pepper flakes. Cook for 1-2 minutes until garlic becomes fragrant and then add in the tomato paste. Stir around and mix it all together. Cook for another 1-2 minutes.
Next, add in the chicken broth, pasta water, heavy cream, butter and parmesan cheese. Stir to combine. Let this simmer on low/medium heat and stir occasionally for 10 minutes as it thickens/warms.
Once the sauce has thickened, taste and adjust for seasoning. Salt goes a long way here!
Make sure that the heat is low. Add the pasta directly into the sauce. Toss and then add in the sausage and toss until all combined. Garnish with more shredded parmesan cheese, fresh herbs or red pepper flakes. Eat while hot! Enjoy!