---
title: Pork Sausage & Roasted Pepper Pasta
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/pork-sausage-roasted-pepper-pasta-60d335519f98735c223a359f
servings: 2
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: Medium
allergens: [Wheat, Milk]
tags: [Pasta, Quick, Weeknight Dinner, Meat]
rating: 4.5
rating_count: 3771
source_chef: Michelle Doll Olson
review_highlights: [{theme: Flavor, text: Rich, savory taste with roasted peppers adding sweetness}, {theme: Ease of prep, text: Simple and quick to make}]
image: "https://images.recipes.furrysalamander.com/pork-sausage-roasted-pepper-pasta.avif"
---
@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}

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.

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}.

Once water is boiling, add cavatappi pasta to pot. Cook until al dente ~{10%minutes}. Reserve 1 cup pasta cooking water, 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 ~{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.

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.

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