Sausage and Roasted Red Pepper Pasta
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Sausage and Roasted Red Pepper Pasta

Sausage and Roasted Red Pepper Pasta

with Creamy Parmesan-Garlic Tomato Sauce

Are you the type of person who only goes to baseball games for that huge Italian hoagie stuffed with sausage and peppers? We’re with you. This week, our chefs took the beloved dish from stadium fare to elegant weeknight dinner with a few delicious twists. First, they dropped the hoagie and replaced it with twisty gemelli pasta. Its nooks are perfect for clinging to silky roasted garlic tomato sauce studded with crispy bits of sausage. Peppers are roasted to bring out depth and sweetness, then thinly sliced and swirled 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.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time


/ serving 2 people

2 unit

Bell Pepper

1 unit

Chili Pepper

18 ounce

Italian Pork Sausage

4 clove


12 ounce

Gemelli Pasta

(Contains Wheat)

6 tablespoon

Tomato Paste

4 tablespoon

Sour Cream

(Contains Milk)

½ cup

Parmesan Cheese

(Contains Milk)

Not included in your delivery

6 teaspoon

Vegetable Oil

2 teaspoon

Olive Oil

4 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)4184 kJ
Calories1000 kcal
Fat51 g
Saturated Fat20 g
Carbohydrate82 g
Sugar11 g
Dietary Fiber6 g
Protein36 g
Cholesterol130 mg
Sodium1100 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Aluminum Foil
Baking Sheet
Large Pan



Adjust rack to the middle position and preheat oven to 400 degrees. Bring a large pot of salted water to a boil. Wash and dry all produce. Halve bell peppers, then remove and discard cores and stems. Thinly slice chili. Remove sausage from casings; discard casings.

Roast Veggies

Drizzle pepper halves with oil, salt, and pepper; place cut sides down on a lightly oiled baking sheet. Place whole garlic cloves on a 6-x-6-inch piece of aluminum foil and drizzle with oil, salt, and pepper. Cinch foil to make a closed pouch; place on baking sheet. Roast until pepper begins to char and garlic is soft, 20-25 minutes. Remove from oven.

Cook Pasta

While veggies roast, add gemelli to boiling water. Cook until al dente, 9-11 minutes. Reserve ¾ cup pasta water, then drain.

Make Sauce

Heat a large drizzle of olive oil in a large pan over medium-high heat. Add sausage and cook, breaking up meat into pieces, until browned, 6-8 minutes. Pour out any excess fat from pan. If desired, stir in a pinch of chili; cook 15 seconds. Add tomato paste and ½ cup reserved pasta cooking water. Simmer until thickened, about 2 minutes. Turn off heat.

Finish Pasta

Transfer roasted bell pepper halves to a cutting board; thinly slice. Remove roasted garlic cloves from foil; transfer to cutting board and gently smash with a fork. Return pan with sauce to low heat. Add garlic and stir to combine. Stir in sliced bell pepper, pasta, sour cream, 4 TBSP butter, and half the Parmesan. (TIP: If sauce seems dry, stir in a splash of remaining reserved cooking water.) Season with salt and pepper.


Divide pasta between bowls. Sprinkle with remaining Parmesan and, if desired, a pinch of remaining chili.