Description
A delightful and comforting weeknight dinner that balances savory chicken sausage with a velvety, vibrant roasted red pepper sauce. This 30-minute recipe uses simple, high-quality ingredients like fresh basil, heavy cream, and shallots to create a bistro-quality meal that satisfies the whole family. Perfect for busy evenings, this pasta dish is both efficient and indulgent, offering a gourmet flavor profile with minimal effort.
Ingredients
12 ounces pasta (penne or medium shells)
2 cups roasted red peppers, drained
1/2 cup low-sodium chicken broth
1 cup heavy cream
6 fresh basil leaves
1 tablespoon olive oil
1/2 pound Italian chicken sausage, casings removed
2 shallots, minced
3 cloves garlic, minced
Salt and black pepper to taste
Instructions
Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente.
While the water boils, combine the roasted red peppers, chicken broth, heavy cream, and basil in a blender and process until smooth.
Heat the olive oil in a large skillet over medium-high heat.
Add the chicken sausage to the skillet, breaking it up with a spoon, and cook until browned.
Add the minced shallots and garlic to the skillet, cooking until softened.
Pour the blended red pepper sauce into the skillet with the sausage mixture and simmer for 5 minutes.
Drain the pasta and toss it directly into the sauce until well coated.
Season with salt and pepper to taste and serve warm.
Notes
You can add a sprinkle of grated parmesan cheese or red pepper flakes for extra heat and flavor. Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove with a splash of broth if the sauce thickens too much.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 540
- Sugar: 6g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 12g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 85mg