Creamy Sausage and Roasted Pepper Cavatappi

Transform classic sausage and peppers into a creamy, comforting pasta dinner. This dish features crispy pork sausage, sweet roasted bell pepper and a silky garlic tomato sauce that clings to every twist of cavatappi pasta.

The roasted garlic adds depth, while sour cream and Parmesan create a luscious finish. It’s an easy yet impressive meal that comes together in about 35 minutes.

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Ingredients

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

9 ounce Three Little Pigs Pork SausageView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

6 ounce Cavatappi PastaView ingredient guideLike ingredientDislike ingredient

1.5 ounce Tomato PasteView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView 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. Adjust rack to middle position and preheat oven to 400°F. Bring a large pot of salted water to a boil. Wash and dry all produce. Halve bell pepper, remove stem and seeds. Thinly slice chili, removing seeds for less heat. Remove sausage from casings and discard casings.
2. Drizzle bell pepper halves with oil, salt and pepper; place cut sides down on a lightly oiled baking sheet. Place garlic cloves on a small piece of foil, drizzle with oil, salt and pepper; cinch into a packet and place on baking sheet. Roast until bell pepper is lightly charred and garlic is softened, 20-25 minutes.
3. Once water is boiling, add cavatappi. Cook until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain.
4. Heat a drizzle of olive oil in a large pan over medium-high heat. Add sausage and cook, breaking up meat, until browned and cooked through, 6-8 minutes. If there’s excess grease, 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 water. Simmer until thickened, 2-3 minutes. Turn off heat.
5. Transfer roasted bell pepper halves to a cutting board; thinly slice. Remove roasted garlic from foil; mash with a fork. Return pan with sauce to low heat. Add mashed garlic and stir. Add sliced bell pepper, cavatappi, sour cream, butter and half the Parmesan. Stir until creamy, adding more pasta water if needed. Season with salt and pepper.
6. Divide pasta between bowls. Sprinkle with remaining Parmesan and, if desired, a pinch of remaining chili.

Recipe Tips

FAQ

Can I use a different pasta shape?

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

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days.

Can I make this vegetarian?

Substitute sausage with plant-based sausage or mushrooms.