Sausage and Roasted Red Pepper Gemelli Pasta with Creamy Parmesan Sauce

This pasta dish takes the classic flavors of a sausage and pepper hoagie and transforms them into a comforting, elegant weeknight dinner. Twisty gemelli pasta is the perfect vehicle for a silky roasted garlic tomato sauce studded with crispy bits of Italian sausage. Sweet bell peppers are roasted until charred, then thinly sliced and swirled into the sauce, adding depth and sweetness.

A touch of sour cream and plenty of Parmesan cheese create a creamy, tangy finish that coats every nook of the pasta. It’s a hearty, satisfying meal that comes together in about 35 minutes-perfect for busy evenings when you crave something delicious and homemade.

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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

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, then remove and discard core and stem. Thinly slice chili, removing ribs and 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 and drizzle with oil, salt and pepper; cinch into a packet and place on baking sheet. Roast until bell pepper begins to char and garlic softens, 20-25 minutes.
3. Once water is boiling, add gemelli to pot. Cook until al dente, 9-11 minutes. Reserve ¾ cup pasta cooking water (1½ cups for 4 servings), then drain.
4. 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, 6-8 minutes. Pour out and discard any excess fat from pan. If desired, stir in a pinch of chili; cook 15 seconds. Add tomato paste and ½ cup reserved pasta cooking water (¾ cup for 4 servings). Simmer until thickened, about 2 minutes. Turn off heat.
5. Transfer roasted bell pepper halves to a cutting board; thinly slice. Remove roasted garlic cloves from foil; transfer to cutting board and gently mash with a fork. Return pan with sauce to low heat. Add mashed garlic and stir to combine. Stir in sliced bell pepper, gemelli, sour cream, 2 TBSP butter (4 TBSP for 4 servings) and half the Parmesan. (TIP: If sauce seems dry, stir in a splash of remaining reserved cooking 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 type of pasta?

Yes, you can substitute gemelli with any short pasta like penne, fusilli or rotini. Just cook according to package directions until al dente.

Can I make this dish vegetarian?

Absolutely. Replace the Italian sausage with plant-based sausage or omit it and add extra roasted vegetables like zucchini or mushrooms.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or broth to revive the sauce.