Pork Sausage & Roasted Pepper Pasta

🥘 Ingredients

• bell pepper
  2 unit
• butter
  2 tbsp
• cavatappi pasta
  8 oz
• chili pepper
  1 unit
• cooking oil
  1 tbsp
• cream sauce base
  4 oz
• garlic
  1 head
• italian pork sausage
  1 lb
• olive oil
  1 tbsp
• parmesan cheese
  ½ cup
• tomato paste
  2 tbsp

🍳 Cookware

• large pot
• large pan

1. 

   1

   bell pepper chili pepper italian pork sausage garlic cavatappi pasta tomato paste cream sauce base parmesan cheese cooking oil olive oil butter

   bell pepper: 2 unit, chili pepper: 1 unit, italian pork sausage: 1 lb, garlic: 1 head, cavatappi pasta: 8 oz, tomato paste: 2 tbsp, cream sauce base: 4 oz, parmesan cheese: ½ cup, cooking oil: 1 tbsp, olive oil: 1 tbsp, butter: 2 tbsp
2. 

   2

   Preheat oven to 400 degrees. Bring a large pot of salted water to a boil. Halve bell pepper, remove stems and seeds. Peel garlic. Thinly slice chili pepper. Remove italian pork sausage from casing; discard casing.
3. 

   3

   Drizzle each bell pepper half with cooking 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 aluminum foil. Drizzle with olive 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 minutes .
4. 

   4

   Once water is boiling, add cavatappi pasta to pot. Cook until al dente ⏱️ 10 minutes . Reserve 1 cup pasta cooking water, then drain.
5. 

   5

   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 ⏱️ 5 minutes . If desired, stir in a pinch of chili; cook until fragrant ⏱️ 15 seconds . Add tomato paste and ½ cup reserved pasta cooking water. Simmer until thickened ⏱️ 3 minutes . Turn off heat.
6. 

   6

   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 base. Stir in bell pepper, drained cavatappi, half the parmesan cheese, and 2 TBSP butter. If needed, add more reserved cooking water a splash at a time until pasta is coated in sauce.
7. 7

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