Creamy Sausage & Roasted Red Pepper Pasta
Creamy Sausage & Roasted Red Pepper Pasta might be a good recipe to expand your main course recipe box. For $2.35 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. One serving contains 597 calories, 20g of protein, and 30g of fat. This recipe serves 6. Head to the store and pick up shiitake mushrooms, fresh basil leaves, parmesan cheese, and a few other things to make it today. It is brought to you by Laurens Latest. Many people made this recipe, and 1184 would say it hit the spot. From preparation to the plate, this recipe takes approximately 30 minutes. Overall, this recipe earns a pretty good spoonacular score of 76%. Similar recipes are Creamy Roasted Red Pepper and Chicken Sausage Pastan and a Virtual Baby Shower, Creamy Roasted Red Pepper Pasta, and Pastan in Roasted Red Bell Pepper Sauce | Roasted Red Pepper Pasta | Easy Pasta s For Kids.
Servings: 6
Preparation duration: 5 minutes
Cooking duration: 25 minutes
Ingredients:
1 lb. bucatini pasta
10 fresh basil leaves, chopped
2 large cloves garlic, finely minced
1 cup heavy cream
2 sweet Italian Sausage links
1/2 cup grated parmesan cheese
1-16 oz. jar roasted red peppers, drained
salt & pepper, to taste
5 oz. golden oak shiitake mushrooms, sliced
1 medium yellow onion, diced
Equipment:
pot
blender
frying pan
Cooking instruction summary:
Bring large pot of water to boil. Salt it well and cook bucatini until al dente. Drain well and set aside.While pasta is cooking, remove sausage from casings and start cooking in a large, deep skillet over medium heat with onions. As meat cooks, break it apart in small pieces. Once onion is tender, add in garlic and mushrooms and cook 2 minutes. Sprinkle in salt and pepper to taste. Measure out cream and add to blender along with drained roasted red peppers. Blend about 20 seconds or until most of the red peppers have been pureed into the cream. I left mine slightly chunky. Pour this mixture over the cooked meat and onions and bring to a gentle simmer then reduce the heat down to low. Toss with pasta, basil leaves and cheese until well coated. Taste and adjust seasonings. Serve immediately.
Step by step:
1. Bring large pot of water to boil. Salt it well and cook bucatini until al dente.
2. Drain well and set aside.While pasta is cooking, remove sausage from casings and start cooking in a large, deep skillet over medium heat with onions. As meat cooks, break it apart in small pieces. Once onion is tender, add in garlic and mushrooms and cook 2 minutes. Sprinkle in salt and pepper to taste. Measure out cream and add to blender along with drained roasted red peppers. Blend about 20 seconds or until most of the red peppers have been pureed into the cream. I left mine slightly chunky.
3. Pour this mixture over the cooked meat and onions and bring to a gentle simmer then reduce the heat down to low. Toss with pasta, basil leaves and cheese until well coated. Taste and adjust seasonings.
4. Serve immediately.
Nutrition Information:
covered percent of daily need
