Creamy Sausage and Roasted Pepper Cavatappi with Parmesan

Imagine the classic sausage and pepper hoagie transformed into a comforting bowl of pasta. This dish takes all those bold flavors-crispy Italian pork sausage, sweet roasted bell pepper and a hint of chili-and pairs them with twisty cavatappi pasta. The sauce is a creamy, cheesy tomato base enriched with roasted garlic and Parmesan, clinging to every nook and cranny of the pasta.

It’s a simple yet elegant weeknight meal that comes together in under an hour. The bell pepper is roasted to bring out its natural sweetness, while the sausage is browned until perfectly crispy. A touch of cream and butter makes the sauce luxuriously smooth. Top it all with extra Parmesan and a pinch of chili for a little heat. This is comfort food at its finest.

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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 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 all produce. Halve bell pepper; remove stem and seeds. Peel garlic. Thinly slice chili. Remove sausage from casing; discard casing.
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 pepper is lightly charred and garlic is softened, 20-25 minutes.
3. Once water is boiling, add cavatappi to pot. Cook until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, 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. 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 cooking water. 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. Pour in cream sauce base. Stir in bell pepper, drained cavatappi, half the Parmesan and 2 tablespoons butter. If needed, add more reserved cooking water a splash at a time until pasta is coated in sauce.
6. Season pasta with salt and pepper. Divide between bowls. Sprinkle with remaining Parmesan and, if desired, a pinch of remaining chili. 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 make this dish ahead of time?

The pasta is best served fresh, but you can prepare the sauce and roasted peppers in advance. Reheat gently and toss with freshly cooked pasta.

Is there a substitute for cream sauce base?

You can use heavy cream mixed with a little chicken broth. For a lighter option, use half-and-half.