Sausage Red Pepper Pasta
I’m not sure when I claimed the “Pasta Sauce Queen” title, but it’s really just taking on a life of it’s own lately! We tend to think of pasta sauce in a few categories: pesto/herb, red sauce, or alfredo/super creamy + rich. There are of course some variations, but those are usually the most common.
This recipe started as a purée of sorts last year at one of my very first pop-up dinners. It was laid under seared cod and loads of veggies. A little later on, it accidentally transformed into a spread/dip when it randomly come out a little too thick. And then I swapped out a couple of ingredients and got the idea to toss it with some pasta as a sauce. Well, let me tell you, that one stuck and is the best version yet.
It’s reminiscent of a romesco sauce (which I truly didn’t know existed until my boyfriend drew the comparison. Some Italian I am.) and after a little prep, is SO insanely easy to throw together. Make a double batch and freeze some if you’d like, or store the extra sauce in the fridge for up to a couple of weeks. It’s a simple and nutrient-dense way to spruce up your weeknight pasta!
PS: I love to prepare this sauce with crispy ground sausage and sometimes top with pecorino or parm cheese. However, leave both out for a delicious vegan meal that won’t disappoint.
Ingredients
- 1 lb ground sausage
- 1 lb pasta of choice (I like fusilli or rigatoni)
- 3 large red bell peppers
- ½ cup walnuts (unsalted)
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 2 tsp tahini
- 1 tsp maple syrup
- ¾ tsp paprika
- ¼ tsp garlic powder
- ¼ tsp salt
Instructions
- Set oven to broil. Place whole red peppers on a sheet pan (foil or parchment underneath is helpful, but not necessary). Broil each side until skin gets charred/blackened (as seen in photo). Do not worry– you won’t burn them! You want them dark. This usually takes about 8-10 minutes per side, flipping over as needed. So around 30 min total.
- While the peppers cook, heat a large frying pan over medium heat and add the ground sausage. Make sure to pick a pan or pot big enough to add the pasta. You don't need to add oil as the fat will render off and help to crisp. Break up with a wooden spoon and let cook undisturbed, breaking up and stirring once in a while. Leaving it be gets you those delicious crispy edges!
- Put the peppers into a large bowl and cover with a lid or foil. This will steam them and help the skin to release. After about 10 minutes, remove the top and open the peppers slightly to help release more steam and cool.
- Peel off the skin and seeds, etc. You can even rinse the peppers with water to remove all seeds after, but a few are totally fine as we’re blending everything.
- Add to a food processor or blender with the rest of ingredients. Blend until very smooth. Taste and adjust seasoning as needed. More salt or maybe a little extra lemon. Add some water if you need or would like it thinner. Add to the cooked sausage pan.
- Cook your pasta, making sure to salt your pasta water and reserving a bit (¼ cup is fine) in case you need to thin out the sauce. Add to the sauce pan and stir to combine, adding pasta water as needed to thin. Salt and pepper to taste.
