Description
Indulge in the rich and robust flavors of the Italian Sausage and Colorful Pepper Pasta Bake. This recipe beautifully marries the spiciness of Italian sausage with the sweetness of bell peppers, all wrapped in a lusciously creamy cheese sauce. It’s an ideal dish for those who appreciate a hearty, comforting meal suitable for both weeknight dinners and special occasions.
Ingredients
- 1 pound penne, cavatappi, or rotini pasta
- 1 tablespoon olive oil
- 1 pound hot Italian sausage or hot turkey sausage, casings removed
- 1 small onion, chopped
- 1 red bell pepper, 1/2-inch chop
- 1 yellow bell pepper, 1/2-inch chop
- 1 orange bell pepper, 1/2-inch chop
- 1/4 teaspoon red pepper flakes (optional for spicy)
- 4-6 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 15 oz. can fire roasted tomatoes with juices
- 1 1/2 teaspoons dried basil
- 1 teaspoon chicken bouillon (granulated, cube, or base)
- 1 tsp EACH dried oregano, dried parsley
- 1/2 tsp EACH dried thyme, salt, pepper
- 2 1/2 cups low sodium chicken broth
- 1 cup half and half (or milk whisked with 1 ½ tsp cornstarch)
- 6 ounces freshly grated mild Gouda (may substitute cheddar)
- 1/2 cup freshly grated Parmesan cheese
Step-by-step Directions
1. Prepare the Pasta
Cook pasta al dente according to package directions in salted water. Before draining, reserve 1 cup of pasta water. Toss drained pasta with a drizzle of olive oil to prevent sticking; set aside.
2. Cook the Sausage
In a large saucepan or braiser over medium-high heat, heat the olive oil. Add the sausage and cook while crumbling it until fully cooked; transfer to a plate using a slotted spoon. If the pan seems dry, add a little more olive oil.
3. Sauté Vegetables
Add the chopped bell peppers and onion, cooking until the onion softens, about 5 minutes. Stir in the garlic and optional red pepper flakes, sautéing for 30 seconds.
4. Make the Sauce
Sprinkle flour over the vegetables and cook while stirring for 1 minute until thickened. Lower the heat and return the sausage to the skillet. Stir in the fire roasted tomatoes, chicken bouillon, all seasonings, chicken broth, and half and half. Bring to a vigorous simmer, then reduce the heat and let it simmer until thickened, stirring often for about 5-10 minutes.
5. Combine and Serve
Once thickened, reduce heat to low and stir in the Gouda until melted, followed by the Parmesan until fully incorporated. Add the cooked pasta and mix until well coated. If needed, add the reserved pasta water gradually to reach your desired consistency. Taste and adjust seasoning with additional salt, pepper, or red pepper flakes. Serve individual portions garnished with extra Parmesan if desired.
Servings & Preparation Time
This recipe serves approximately 6-8 people. Preparation time is about 20 minutes, and cooking time is approximately 30 minutes.
Tips for Storage & Reheating
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave or in a skillet over medium heat until thoroughly warmed. Add a splash of broth or water if the pasta seems dry.
Conclusion
The Italian Sausage and Colorful Pepper Pasta Bake stands out with its delightful combination of flavors and textures. Whether you’re seeking a comforting meal to share with your family on a cozy night or a colorful dish to impress your guests, this pasta bake promises satisfaction in every bite. Enjoy the creamy, cheesy goodness and the vibrant kick of hearty Italian sausage in your next meal!
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Italian Sausage and Colorful Pepper Pasta Bake
- Total Time: 50 minutes
- Yield: 6-8 servings 1x
Description
Indulge in the rich and robust flavors of the Italian Sausage and Colorful Pepper Pasta Bake. This recipe beautifully marries the spiciness of Italian sausage with the sweetness of bell peppers, all wrapped in a lusciously creamy cheese sauce. It’s an ideal dish for those who appreciate a hearty, comforting meal suitable for both weeknight dinners and special occasions.
Ingredients
- 1 pound penne, cavatappi, or rotini pasta
- 1 tablespoon olive oil
- 1 pound hot Italian sausage or hot turkey sausage, casings removed
- 1 small onion, chopped
- 1 red bell pepper, 1/2-inch chop
- 1 yellow bell pepper, 1/2-inch chop
- 1 orange bell pepper, 1/2-inch chop
- 1/4 teaspoon red pepper flakes (optional for spicy)
- 4–6 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 15 oz. can fire roasted tomatoes with juices
- 1 1/2 teaspoons dried basil
- 1 teaspoon chicken bouillon (granulated, cube, or base)
- 1 tsp EACH dried oregano, dried parsley
- 1/2 tsp EACH dried thyme, salt, pepper
- 2 1/2 cups low sodium chicken broth
- 1 cup half and half (or milk whisked with 1 ½ tsp cornstarch)
- 6 ounces freshly grated mild Gouda (may substitute cheddar)
- 1/2 cup freshly grated Parmesan cheese
Instructions
- Prepare the Pasta
- Cook the Sausage
- Sauté Vegetables
- Make the Sauce
- Combine and Serve
- Prep Time: 20 minutes
- Cook Time: 30 minutes