Creamy Roasted Red Pepper and Chicken Sausage Pasta

By vealam

Ingredients

• 1 pound short pasta, I used Radiatori but penne or rigatoni would be great
• 2 16 ounce jars roasted red bell peppers, or 4 whole roasted red bell peppers
• 2 cups whipping cream
• Extra virgin olive oil
• 1 13 ounce pack chicken and apple sausages, about 5 sausages, sliced into coins. I use Aidell’s Chicken and Apple Sausage
• 1/8 teaspoon cayenne pepper
• kosher salt
• 2 tablespoons fresh basil, slivered
• Parmesan cheese

Details

Servings 6
Adapted from foodiecrush.com

Preparation

Step 1

Cook pasta in a large pot of water seasoned with kosher salt until al dente, about 7-8 minutes. Drain.
While pasta is cooking, slice the roasted red bell peppers into thin slices. Add to a medium size pot with the whipping cream and bring to a boil. Reduce to a bubbling simmer and cook for 15 minutes or until reduced by half, stirring occasionally.
Meanwhile, cook the sausages in a large pan with a circle or two of extra virgin olive oil over medium high heat for about 7 minutes, or until lightly browned. Remove from the pan, wipe it clean with a paper towel and return the sausage to the pan to rest.
When the cream has reduced, remove ¼ of the peppers and set aside. Blend the remaining peppers and the cream with a hand immersion blender and then pour into the pot with the sausages. Add the additional peppers and pasta and cook over medium heat for another 2-3 minutes or until everything is warmed through.
Garnish with basil leaves and grated parmesan cheese. Serve immediately.