Roasted Red Pepper and Sausage One Pot Pasta and a Fresh Side Salad

Servings:
Roasted Red Pepper and Sausage One Pot Pasta and a Fresh Side Salad 4.58/5 (19 votes)

I'm in love with this method of preparing a pasta dish! Not only do the incredible flavors in the sauce permeate the pasta; what's even better is that it's all in one pot making cleanup a breeze. Now, back to the recipe. Instead of the typical tomato based pasta sauce, we are using roasted bell pepper and goat cheese. The flavor combination is delicious! (To 'lighten' the recipe a bit, use light cream cheese and skim milk.)

Roasted Red Pepper and Sausage One Pot Pasta

SERVINGS : 4 PEOPLE PREP TIME : MINUTES

INGREDIENTS

  • 3/4 pound bulk Italian sausage, casings removed
  • 4 cloves garlic, minced or pressed
  • 1 1/2 cups whole milk
  • 1 1/2 cups chicken stock
  • 12 ounces roasted red bell peppers, finely minced or pureed
  • 12 ounces fettuccini
  • 4 ounces goat cheese, or cream cheese
  • 1/2 cup whole milk, if necessary
  • 3 cups baby spinach, coarsely chopped
  • kosher salt and pepper
  • 1/4 cup parmesan cheese, optional

DIRECTIONS

  1. In a large pot, brown sausage over medium high heat. Drain if necessary and return meat to the pot.
  2. Add garlic and cook for just a minute or two.
  3. Stir in milk, chicken stock, and red bell pepper puree and bring to a boil.
  4. Add pasta and submerge.
  5. Reduce the heat to a low simmer, cover and let cook until pasta is tender - about 10-12 minutes.
  6. Cut the goat cheese into portions and stir into the pasta and sauce until just combined.
  7. If the sauce is too thick, use the additional milk to thin to your desired consistency.
  8. Add the spinach to the pot and fold into the mixture until wilted.
  9. Adjust the seasoning with kosher salt and pepper.
  10. Plate and garnish with parmesan.

Nutritional Information

Per Serving Calories 540 Fat 17 Sat Fat 8 Sodium Carbs 58 Sugars 13 Fiber 3 Protein 36.

Fresh Side Salad

SERVINGS : 4 PEOPLE PREP TIME : MINUTES

INGREDIENTS

  • 2 cups baby mixed greens
  • 1 cup arugula
  • 1 roma tomato, quartered
  • vinaigrette (leftover from another meal)

DIRECTIONS

  1. Toss salad ingredients with vinaigrette and serve

Nutritional Information

Serving Size 92g Calories 75 Fat 7 Sat Fat 1 Sodium 153 Carbs 3 Sugars 1 Fiber 1 Protein 1.

NOTES

KID NOTE: The kids loved the pasta!

VEGETARIAN TIP: Substitute chopped mushrooms and 1 tablespoon Italian seasoning for the sausage.

GLUTEN MODIFICATIONS: Use gluten free pasta.

7 Comments

  1. KusmierFamily says:

    This was so yummy and perfect to put together after a late cardio class! I didn’t notice the jar of roasted red peppers I purchased was only 7oz, so I added some leftover marinara to supplement the 5oz.

  2. jboone says:

    This recipe was great! We needed the additional milk. Used hot Italian sausage instead of mild. We will make again.

  3. apuls says:

    Loved by all in our household! We also needed the additional milk and used hot sausage.

  4. Leigh says:

    Delicious! We all loved this one!

  5. Dueyc79 says:

    This was very good! Highly recommend! We used hot sausage as well and it was perfect!

  6. Amy says:

    This was delicious!!! We will make this again. My picky daughter loved it!

  7. Caseyvillhauer@gmail.com says:

    Our 8 yo and 4yowere a no go. The noodles were under cooked. I don’t like meat with my pasta. My husband and 6YO ate a lot.

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