Creamy Sausage and Roasted Pepper Cavatappi with Parmesan

This hearty pasta dish takes the classic flavors of sausage and peppers from the ballpark to your dinner table. Twisty cavatappi pasta is tossed with crispy browned sausage, sweet roasted bell pepper and a silky roasted garlic tomato cream sauce. A generous sprinkle of Parmesan cheese ties it all together.

The secret to the deep flavor is roasting the bell pepper and garlic until caramelized and tender, then mashing the garlic into the sauce. It’s an easy weeknight meal that feels special, ready in under an hour.

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Ingredients

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Pork SausageView 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

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable 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. Preheat oven to 400°F. Bring a large pot of salted water to a boil. Halve the bell pepper and remove stem and seeds. Peel the garlic clove. Thinly slice the chili pepper. Remove the sausage from its casing and discard the casing.
2. Drizzle the bell pepper halves with vegetable oil and season with salt and pepper. Place cut side down on a lightly oiled baking sheet. Place the garlic clove on a small piece of foil, drizzle with oil and season with salt and pepper. Fold the foil into a packet and place on the same baking sheet. Roast on the middle rack until the pepper is lightly charred and the garlic is softened, 20-25 minutes.
3. Once the water is boiling, add the cavatappi and cook until al dente, 9-11 minutes. Reserve 1 cup of pasta cooking water, then drain the pasta.
4. While the pasta cooks, heat a drizzle of olive oil in a large pan over medium-high heat. Add the sausage and cook, breaking it into pieces, until browned and cooked through, 4-6 minutes. If there is excess grease, carefully pour it out. If desired, stir in a pinch of sliced chili and cook until fragrant, about 15 seconds. Add the tomato paste and 1/2 cup of the reserved pasta cooking water (3/4 cup for 4 servings). Simmer until the sauce thickens, 2-3 minutes. Turn off the heat.
5. Transfer the roasted bell pepper and garlic to a cutting board. Slice the bell pepper into thin strips. Mash the garlic with a fork. Return the pan to low heat and stir in the mashed garlic. Pour in the cream sauce (cut the top off the carton and scrape out all the sauce). Stir in the bell pepper strips, cooked cavatappi, half of the Parmesan cheese (reserve the rest for serving) and 2 tablespoons of butter (4 tablespoons for 4 servings). If the sauce is too thick, add more reserved pasta water a splash at a time until the pasta is well coated.
6. Season the pasta with salt and pepper. Divide among bowls. Sprinkle with the remaining Parmesan cheese and, if desired, a pinch of the remaining chili pepper. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of sausage?

Yes, you can substitute with chicken or turkey sausage, but the flavor and fat content may vary slightly.

How do I store leftovers?

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

Can I make this dish vegetarian?

Absolutely! Use a plant-based sausage and omit the Parmesan or use a vegan alternative. The rest of the ingredients are vegetarian-friendly.