Roasted Bell Pepper and Sausage Gemelli Pasta with Creamy Parmesan Garlic Sauce

Imagine all the savory, satisfying flavors of a classic sausage and pepper hoagie, but transformed into a cozy bowl of pasta. That’s exactly what this dish delivers. Twisty gemelli pasta catches every bit of the silky roasted garlic tomato sauce, studded with crispy bits of Italian sausage and sweet, charred bell peppers.

We’ve added a touch of creaminess with sour cream and Parmesan, both stirred into the sauce and sprinkled on top. The result is a restaurant-worthy meal that comes together in about 35 minutes. Whether you’re looking for a new weeknight favorite or a way to impress dinner guests, this pasta hits all the right notes.

Log in to save recipes and build weekly shopping lists.

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

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

6 ounce Gemelli 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 core and seeds. Thinly slice chili pepper (remove seeds for less heat). Remove sausage from casings; 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; fold into a packet and place on baking sheet. Roast until bell pepper begins to char and garlic is soft, 20-25 minutes.
3. Once water is boiling, add gemelli pasta. Cook until al dente, 9-11 minutes. Reserve ¾ cup pasta water, then drain.
4. Heat a drizzle of olive oil in a large pan over medium-high heat. Add sausage and cook, breaking into pieces, until browned and cooked through, 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, 2-3 minutes. Turn off heat.
5. Transfer roasted bell pepper 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, sliced bell pepper, cooked gemelli, sour cream, 2 tablespoons butter and half the Parmesan. Stir to combine. If sauce seems dry, add a splash of remaining pasta water. Season with salt and pepper.
6. Divide pasta among bowls. Sprinkle with remaining Parmesan and, if desired, a pinch of remaining chili.

Recipe Tips

FAQ

Can I use a different type of sausage?

Yes, you can substitute with chicken or turkey sausage or even a plant-based sausage. Just adjust cooking time as needed.

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 refresh the sauce.

Can I make this dish ahead of time?

You can roast the bell pepper and garlic up to a day in advance. Cook the pasta and sausage just before serving for the best texture.