Gluten-Free Sausage & Pepper Pasta
with Fusilli & Creamy Garlic Tomato Sauce
- Wheat
- Milk
- Eggs
Gluten-free fusilli is tossed with browned Italian sausage in a creamy garlic tomato sauce, enriched with butter and Parmesan for a silky finish. Roasted bell pepper strips add a touch of char and sweetness, while a pinch of fresh chili brings gentle heat. Stir in a splash of reserved pasta water to bring the sauce together to the perfect consistency.
Ingredients
1 unit
Tomato Paste
ounce
Cavatappi Pasta
(Contains: Wheat)
4 ounce
Cream Sauce Base
(Contains: Milk)
7 ounce
Gluten-Free Fresh Fusilli Pasta
(Contains: Eggs)
3 tablespoon
Parmesan Cheese
(Contains: Milk)
1 clove
Garlic
1 unit
Bell Pepper
9 ounce
Italian Pork Sausage
1 unit
Chili Pepper
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Olive Oil
4 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to middle position and preheat oven to 400 degrees. Bring a large pot of salted water to a boil. Wash and dry produce.
Halve bell pepper; remove stem and seeds. Peel garlic. Thinly slice chili.
Drizzle each bell pepper half with oil and season with salt and pepper; place, cut sides down, on a lightly oiled baking sheet.
Place garlic in the center of a small piece of foil. Drizzle with oil; season with salt and pepper. Cinch into a packet and place on same sheet.
Roast on middle rack until bell pepper is lightly charred and garlic is softened, 20-25 minutes.
Once water is boiling, add fusilli to pot. Cook, stirring occasionally, until al dente, 3-4 minutes.
Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain.
While pasta cooks, remove sausage* from casing if necessary; discard casing.
Heat a drizzle of olive oil in a large pan over medium-high heat. Add sausage and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. (TIP: If there’s excess grease in your pan, carefully pour it out.) If desired, stir in a pinch of chili; cook until fragrant, 15 seconds.
Add tomato paste and ½ cup reserved pasta cooking water (¾ cup for 4 servings). Simmer until thickened, 2-3 minutes more. Turn off heat.
Carefully transfer roasted bell pepper and garlic to a cutting board. Thinly slice bell pepper into strips. Mash garlic with a fork.
Return pan with sauce to low heat. Stir in garlic and cream sauce base.
Stir in bell pepper, drained fusilli, half the Parmesan (save the rest for serving), and 2 TBSP butter (4 TBSP for 4 servings). TIP: If needed, stir in more reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce.
Season pasta with salt and pepper; divide between bowls. Sprinkle with remaining Parmesan and a pinch of remaining chili if desired. Serve.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The gluten-free option was appreciated, and the dish was enjoyable enough to make a satisfying next-day lunch.
- Leftovers: Leftovers kept well and made a nice lunch the following day.
