Pork Sausage & Bell Pepper Pasta
with Gluten-Free Fusilli & Creamy Garlic Tomato Sauce
- Wheat
- Milk
- Eggs
This week, our chefs took the beloved sausage-and-pepper hoagie from stadium fare to elegant weeknight dinner with a few delicious twists. First, they dropped the hoagie and replaced it with twisty cavatappi pasta. Its nooks are perfect for clinging to silky roasted garlic tomato sauce studded with crispy bits of sausage. Bell pepper is roasted to bring out depth and sweetness, then thinly sliced and stirred in. Plus, there’s cheese both in the sauce and sprinkled on top. It’s safe to say this dish knocks it out of the park.
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)
1 clove
Garlic
3 tablespoon
Parmesan Cheese
(Contains: Milk)
1 unit
Bell Pepper
9 ounce
Italian Pork Sausage
1 unit
Chili Pepper
Not included in your delivery
1 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Black Pepper
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
4 teaspoon (tsp)
Cooking Oil
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 cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 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 cavatappi, 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.
