Creamy Sausage and Roasted Pepper Cavatappi with Parmesan

This dish takes the classic stadium sausage and pepper sandwich and transforms it into a comforting pasta dinner. Cavatappi pasta twists are perfect for catching the rich, creamy roasted garlic tomato sauce, studded with crispy pork sausage and sweet roasted bell peppers.

Roasting the bell pepper and garlic brings out their natural sweetness, which pairs beautifully with the savory sausage and tangy Parmesan. The cream sauce base ties everything together for a silky, indulgent 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 Longhini's 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 Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F with rack in middle. Bring a large pot of salted water to a boil. Halve bell pepper and remove seeds and stem. Peel garlic. Thinly slice chili if using. Remove sausage from casings.
2. Drizzle bell pepper halves with oil and season with salt and pepper. Place cut-side down on a lightly oiled baking sheet. Place garlic on a small piece of foil, drizzle with oil, season with salt and pepper and fold into a packet. Place on same sheet. Roast until pepper is lightly charred and garlic is soft, 20-25 minutes.
3. Meanwhile, add cavatappi to boiling water and cook until al dente, 9-11 minutes. Reserve 1 cup pasta water, then drain.
4. While pasta cooks, heat olive oil in a large pan over medium-high heat. Add sausage and cook, breaking into pieces, until browned and cooked through, 4-6 minutes. Pour off excess grease if needed. Stir in a pinch of chili if desired; cook 15 seconds. Add tomato paste and 1/2 cup reserved pasta water; simmer until thickened, 2-3 minutes. Turn off heat.
5. Transfer roasted bell pepper and garlic to a cutting board. Slice pepper into strips; mash garlic with a fork. Return pan to low heat; stir in garlic and cream sauce base. Add bell pepper, drained pasta, half the Parmesan and butter. Stir until coated, adding more pasta water if needed for a creamy sauce.
6. Season with salt and pepper. Divide among bowls, top with remaining Parmesan and a pinch of chili if desired. Serve.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, any short pasta like penne, fusilli or rigatoni works well. Adjust cooking time according to package directions.

Can I substitute the cream sauce base?

You can use heavy cream mixed with a little chicken broth as a substitute. Use about 1/2 cup heavy cream and 1/4 cup broth.

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, adding a splash of water or milk to loosen the sauce.