Creamy Roasted Red Pepper Pasta

Prep 5 min

Cook 25 min

Ready in 30 min

Roasted red pepper puree and cream give tang and texture to the rich sauce that coats sausage and linguine in this any-occasion dish.

Ingredients

1 lb. (450 g) linguine pasta
1 tbsp (15 mL) oil, divided
1 lb. (450 g) bulk hot or mild Italian sausage
½ medium onion, finely chopped
4 garlic cloves, pressed
1 can (6 oz./170 g) tomato paste
1½ tbsp (22 mL)) Italian Seasoning Mix
2 jars (12 oz./340 g each) roasted red peppers, drained and pureed
¼ cup (60 mL) vodka or chicken broth
¾ cup (175 mL) half & half or milk
1 oz. (30 g) Parmesan cheese, grated (½ cup/125 mL), plus additional for serving
Optional Garnish: Basil leaves

Directions

Cook the pasta according to the package directions in large stockpot; drain.
Heat the oil in a large skillet over medium heat for 2–3 minutes. Add the sausage and cook until browned, about 4–6 minutes, breaking the sausage into pieces.
Add the onion, garlic, tomato paste, and seasoning to the skillet. Cook for 4 minutes, stirring occasionally.
Add the pureed peppers and vodka or broth to the skillet. Cover and bring to a boil. Reduce the heat to a simmer and cook for 10 minutes.
Remove the skillet from the heat. Stir in the pasta, half & half, and Parmesan. Serve with additional Parmesan and torn basil, if you’d like.

Yield:

8 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 440, Total Fat 17 g, Saturated Fat 5 g, Cholesterol 50 mg, Sodium 730 mg, Carbohydrate 53 g, Fiber 5 g, Sugars 6 g (includes 0 g added sugar), Protein 19 g