Roasted Red Pepper Sausage Pasta

Method

• Prep:

  Add the red bell peppers, shallots, cherry tomatoes, garlic and fresh rosemary to a baking sheet. Drizzle generously with olive oil and season with salt. Roast at 425 degrees for 30 minutes until everything is soft and has some char on the edges.

  Sauce:

  Once roasted, peel the skin off of the red bell peppers. Add all of the roasted vegetables to a blender along with the basil paste, a little salt and the heavy cream. Blend until completely smooth and creamy. Set the sauce aside.

  Cooking:

  Salt your pasta water generously and boil the bow tie noodles until just under al dente. Make sure to save some of your pasta water before draining because you will need it to adjust the consistency of the sauce later.

  While the pasta cooks, cut your smoked beef sausage into bite sized pieces. Heat a skillet over medium heat and sear the sausage on each side until you get a nice golden crust all around. Remove the sausage from the pan and set aside.

  Add a splash of your reserved pasta water to the same pan to deglaze, scraping up all of the flavor left on the bottom. Pour in the roasted pepper sauce and combine well.

  Add the cooked pasta into the sauce and toss to incorporate everything. Add the sausage back in along with the grated Parmesan and mix well. Use your reserved pasta water to adjust the consistency of the sauce to your liking, adding a little at a time. Finish with the Italian seasoning and crushed red pepper and give it one final toss.

  Plate it up and garnish with extra sausage, more grated Parmesan and freshly chopped parsley.

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  TIPS AND TRICKS:

  -Peeling the skin off the roasted peppers before blending is important. The charred skin can make the sauce bitter and affect the texture. Once they come out of the oven let them steam for a few minutes in a covered bowl and the skin will peel right off easily.

  -Always salt your pasta water generously. It should taste like the ocean. This is your only opportunity to season the pasta itself from the inside and it makes a noticeable difference in the final dish.

  -Cook your pasta just under al dente. It will finish cooking in the sauce and absorb all of that roasted pepper flavor as it does. If you cook it all the way before it goes into the sauce it will be overcooked by the time you plate.

  -Deglazing the pan after the sausage with a splash of pasta water is a step you do not want to skip. All of those caramelized bits on the bottom of the pan are pure flavor and deglazing pulls every bit of it into the sauce.

  -Use the pasta water to adjust your sauce consistency gradually. Add a little at a time and toss as you go. The starch in the pasta water helps the sauce cling to the noodles and gives it that glossy restaurant quality finish.

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  WHAT TO SERVE WITH THIS:

  -Garlic bread on the side is the perfect pairing to soak up any of that roasted pepper cream sauce left in the bowl.

  -A crisp green salad with a light lemon vinaigrette adds a nice freshness that balances out the richness of the pasta.

  -A glass of white wine pairs beautifully with the roasted pepper and sausage flavors if you want to make this feel like a full sit down dinner experience.

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  FREQUENTLY ASKED QUESTIONS:

  Can I use a different type of sausage?

  Absolutely. Italian sausage, chicken sausage or even chorizo all work really well in this recipe. The smoked beef sausage gives it a really distinct depth of flavor but any sausage that you enjoy will make a great dish. Just adjust your seasoning slightly depending on how much spice is already in the sausage you choose.

  Can I use a different pasta shape?

  Yes and honestly most pasta shapes work great here. Penne, rigatoni and fusilli are all great options because they hold onto the creamy sauce really well. Bow tie is a personal favorite for this one because it catches the sauce beautifully and looks great on the plate.

  Can I make the roasted pepper sauce ahead of time?

  Absolutely. The sauce can be made up to 3 days ahead and stored in an airtight container in the fridge. When you are ready to cook just reheat it in the pan before adding the pasta. It also freezes really well for up to 2 months if you want to make a big batch and have it ready to go.

  What if I do not have basil paste?

  Fresh basil works great as a substitute. Add a small handful into the blender with the roasted vegetables. You can also use dried basil in a pinch but fresh or the paste will give you the best flavor. The basil adds a bright herby note that cuts through the richness of the cream and balances the whole sauce out.

  How do I store and reheat leftovers?

  Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of water or broth to the pan and stir over low heat until the sauce loosens back up and everything is heated through. The pasta will absorb more sauce as it sits so the extra liquid is important to bring it back to the right consistency.