Gemelli Pasta with Sausage and Roasted Red Peppers in Creamy Tomato Sauce

This pasta dish takes the classic flavors of a sausage and pepper hoagie and transforms them into a comforting, elegant weeknight meal. Twisty gemelli pasta catches every bit of the silky roasted garlic tomato sauce, studded with crispy sausage and sweet roasted peppers. A touch of sour cream and Parmesan adds richness, making this a bowl you’ll crave.

Roasting the bell pepper and garlic brings out their natural sweetness, while the spicy chili flakes (optional) give a subtle kick. It’s a simple, satisfying dinner that comes together in about 35 minutes.

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Ingredients

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili PepperView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Pork SausageView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

6 ounce Gemelli PastaView ingredient guideLike ingredientDislike ingredient

3 tablespoon 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

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven rack to middle position and preheat to 400°F. Bring a large pot of salted water to a boil. Wash and dry all produce. Halve the bell pepper; remove and discard core and stem. Thinly slice the chili (if using). Remove sausage from casings and discard casings.
2. Drizzle pepper halves with vegetable oil, salt and pepper. Place cut-side down on a lightly oiled baking sheet. Place whole garlic cloves on a 6×6-inch piece of aluminum foil; drizzle with oil, salt and pepper. Fold foil to create a closed pouch; place on baking sheet. Roast until pepper begins to char and garlic is soft, 20-25 minutes. Remove from oven.
3. While vegetables roast, add gemelli to boiling water. Cook until al dente, 9-11 minutes. Reserve ¾ cup pasta water, then drain pasta.
4. Heat a drizzle of olive oil in a large pan over medium-high heat. Add sausage and cook, breaking into pieces, until browned, 6-8 minutes. Pour off excess fat. If desired, stir in a pinch of chili; cook 15 seconds. Add tomato paste and ½ cup reserved pasta water. Simmer until thickened, about 2 minutes. Turn off heat.
5. Transfer roasted bell pepper halves to a cutting board; thinly slice. Remove roasted garlic from foil; place on cutting board and gently smash with a fork. Return pan with sauce to low heat. Add garlic and stir to combine. Stir in sliced bell pepper, pasta, sour cream, 2 tablespoons butter and half the Parmesan. If sauce seems dry, add a splash more reserved pasta water. 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, fusilli or rigatoni works well.

Can I make this dish vegetarian?

Substitute the sausage with a plant-based sausage or omit it and add more roasted vegetables.

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 if needed.