Creamy Cavatappi with Roasted Bell Pepper and Italian Sausage

This dish transforms the classic sausage-and-pepper hoagie into an elegant pasta dinner. Twisty cavatappi pasta captures every bit of the silky roasted garlic tomato sauce, studded with crispy sausage bits and sweet roasted bell pepper. A touch of cream and Parmesan makes it irresistibly rich.

Roasting the bell pepper and garlic brings out their natural sweetness, while the chili pepper adds a subtle kick. The result is a balanced, comforting meal that comes together in under an hour. Perfect for busy weeknights when you crave something hearty and delicious.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Pork Sausage MixView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

6 ounce Cavatappi PastaView ingredient guideLike ingredientDislike ingredient

1.5 ounce Tomato PasteView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

4 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to middle position and preheat oven to 400°F. Bring a large pot of salted water to a boil. Wash and dry produce. Halve bell pepper; remove stem and seeds. Peel garlic. Thinly slice chili.
2. Drizzle each bell pepper half with oil and season with salt and pepper; place cut sides down on a lightly oiled baking sheet. Place garlic in the center of a small piece of foil. Drizzle with oil; season with salt and pepper. Cinch into a packet and place on same sheet. Roast on middle rack until bell pepper is lightly charred and garlic is softened, 20-25 minutes.
3. Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain.
4. While pasta cooks, heat a drizzle of olive oil in a large pan over medium-high heat. Add sausage and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. (TIP: If there’s excess grease in your pan, carefully pour it out.) If desired, stir in a pinch of chili; cook until fragrant, 15 seconds. Add tomato paste and ½ cup reserved pasta cooking water (¾ cup for 4 servings). Simmer until thickened, 2-3 minutes more. Turn off heat.
5. Carefully transfer roasted bell pepper and garlic to a cutting board. Thinly slice bell pepper into strips. Mash garlic with a fork. Return pan with sauce to low heat. Stir in garlic and cream sauce base. Stir in bell pepper, drained cavatappi, half the Parmesan (save the rest for serving) and 2 TBSP butter (4 TBSP for 4 servings). TIP: If needed, stir in more reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce.
6. Season pasta with salt and pepper; divide between bowls. Sprinkle with remaining Parmesan and a pinch of remaining chili if desired. Serve.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, you can substitute cavatappi with other short pasta like penne, fusilli or rotini. The cooking time may vary slightly, so cook according to package directions until al dente.

Can I make this dish vegetarian?

Absolutely! Replace the Italian pork sausage with a plant-based sausage or omit it altogether. You may want to add extra vegetables like mushrooms or zucchini for heartiness.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or milk to restore creaminess.