Creamy Sausage and Roasted Pepper Cavatappi Pasta

This dish takes the classic sausage and peppers combo and transforms it into a comforting pasta dinner. Cavatappi pasta’s spiral shape is perfect for catching every bit of the silky roasted garlic tomato sauce, studded with crispy sausage and sweet roasted bell peppers.

With a creamy Parmesan finish and a hint of chili heat, this recipe is sure to become a weeknight favorite. It’s easy to make and packed with flavor.

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Ingredients

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

6 ounce Cavatappi PastaView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Pork SausageView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Bring a large pot of salted water to a boil. Cook cavatappi pasta according to package directions until al dente. Drain and set aside.
2. While pasta cooks, halve the bell pepper and remove seeds. Place on a baking sheet, cut-side down. Roast for 15-20 minutes until skin is charred and pepper is tender. Let cool, then peel and thinly slice.
3. In a large skillet over medium-high heat, add the Italian pork sausage (casings removed if needed). Cook, breaking into small pieces, until browned and crispy, about 5-7 minutes. Remove sausage from skillet and set aside, leaving drippings.
4. Reduce heat to medium. Add minced garlic and sliced chili pepper (seeds removed for less heat) to the skillet. Cook for 1 minute until fragrant.
5. Stir in tomato paste and cook for 1 minute. Add cream sauce base and 1/4 cup water (or as needed to thin). Bring to a simmer.
6. Stir in roasted bell pepper slices, cooked sausage and drained pasta. Toss to coat. Remove from heat and stir in Parmesan cheese until melted. Season with salt and black pepper to taste.
7. Serve immediately, garnished with extra Parmesan if desired.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like penne, fusilli or rigatoni works well.

Can I substitute the pork sausage?

Absolutely. Try chicken or turkey Italian sausage for a lighter option.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.