Pork Sausage & Roasted Pepper Pasta with Creamy Parmesan Gar

• porties: 2 servings
• actieve tijd: 40 minutes
• totale tijd: 40 minutes

Ingrediënten

1 unit Bell Pepper

1 unit Chili Pepper

9 ounce Italian Pork Sausage

1 clove Garlic

6 ounce Cavatappi Pasta

1 ½ ounce Tomato Paste

4 ounce Cream Sauce Base

¼ cup Parmesan Cheese

4 teaspoon Vegetable Oil

1 teaspoon Olive Oil

2 tablespoon Butter

Salt

Pepper

Instructies

• Adjust rack to 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 pepper; discard stem and seeds. Peel garlic. Thinly slice chili. Remove sausage* from casing; discard casing.

• Drizzle bell pepper halves with oil and season with salt and pepper; place cut sides down on a lightly oiled baking sheet. • Place garlic clove 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 pepper is lightly charred and garlic is softened, 20-25 minutes.

• Once water is boiling, add cavatappi to pot. Cook until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain.

• While pasta cooks, 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. Pour in cream sauce. TIP: Cut top off carton to open fully; transfer contents using a spoon or spatula to scrape sauce from carton sides. • Stir in bell pepper, cavatappi, half the Parmesan (save the rest for serving), and 2 TBSP butter (4 TBSP for 4 servings). TIP: If needed, add more reserved cooking water a splash at a time until pasta is coated in sauce.

• Season pasta with salt and pepper and divide between bowls. Sprinkle with remaining Parmesan and, if desired, a pinch of remaining chili. Serve.

Voedingswaarde

• Calorieën: 1060 kcal
• Totale vet: 64 g
• Verzadigd vet: 27 g
• Cholesterol: 165 mg
• Natrium: 1280 mg
• Totale koolhydraten: 84 g
• Voedingsvezels: 5 g
• Totale suikers: 11 g
• Eiwit: 39 g