Hey everyone! This is a quick and easy way to bulk up the red pepper pasta and add some meat for those with a “it’s not dinner if there’s no meat” people…I am not one of those people. But I know they are out there, so this one is for all the meat lovers!

Red pepper pasta with chicken sausage and peas

YOU WILL NEED:

• 1 bag pasta of your choice (approx. 16 oz)
• 1/2 white onion, diced
• 3 garlic cloves, minced
• 1 12oz. jar roasted red peppers, drained
• 3 tbs butter + 1 tbs butter (can sub EVOO)
• 1/3 c veg broth (if you like the sauce thicker, make this 1/4 c or use less of the half&half)
• 1/2 c half&half (or heavy cream)
• 1/2 c grated parm plus extra for serving
• 1 tsp salt, 1/2 tsp pepper
• 1 tsp red pepper flakes (optional; I suggest leaving out if serving to toddlers)
• 1 cup frozen peas (optional)
• 1 package chicken sausage of your choice (We love the Aidell’s brand chicken apple), cut into circles (cut smaller into half circles if serving to toddlers)

TO MAKE:

1. sauté diced onion and 3 cloves garlic in the 3 tbs butter till onion is translucent
2. add the jar of drained red peppers and sauté for 3-5 minutes
3. pour this mixture in the blender and add the half & half, vegetable broth, parm, salt, and red pepper flakes and blend on high
4. use the already dirtied pan to sauté the chicken sausage in the remaining 1 tbs butter till browned (you don’t have to worry about not cooking enough; they are fully cooked. Just brown them to your liking)
5. cook pasta according to directions, and when there is one minute left add in the frozen peas to soften
6. drain the pasta and return to whatever pot is bigger to hold it all (might be your pasta pot if your sauté pan isn’t as big as mine)
7. while pasta is still hot, add in the sauce and as much parmesan as your heart desires
8. add in the cooked chicken sausage and stir
9. reheat on the stove if you think it needs it. ours was piping hot since the pasta was cooked right before serving

meat edition #2: bacon and broccoli

This came together on a whim the other night and was delicious!

*I cooked the bacon according to Ina Garten’s oven method (Once you try this you will never go back).

*I steamed the frozen broccoli in the microwave (It came in a microwave steam bag)

YOU WILL NEED:

• 1 bag pasta of your choice (approx. 16 oz)
• 1/2 white onion, diced
• 3 garlic cloves, minced
• 1 12oz. jar roasted red peppers, drained
• 3 tbs butter + 1 tbs butter (can sub EVOO)
• 1/3 c veg broth (if you like the sauce thicker, make this 1/4 c or use less of the half&half)
• 1/2 c half&half (or heavy cream)
• 1/2 c grated parm plus extra for serving
• 1 tsp salt, 1/2 tsp pepper
• 1 tsp red pepper flakes (optional; I suggest leaving out if serving to toddlers)
• 3-6 strips cooked bacon, diced
• 1 bag/ head of broccoli; can use fresh or frozen

TO MAKE:

1. preheat ovenn to 400 (if bacon is already cooked omit this step)
2. sauté diced onion and 3 cloves garlic in the 3 tbs butter till onion is translucent
3. add the jar of drained red peppers and sauté for 3-5 minutes
4. while that is happening, cook your bacon in the oven on a piece of foil for 15 minutes, or until crispy; once done, set aside
5. pour the sautéed veggies in the blender and add the half & half, vegetable broth, parm, salt, and red pepper flakes and blend on high
6. cook pasta according to directions
7. while the pasta is cooking, go ahead and steam your broccoli (I use the microwave but whatever method you prefer is great); once it is soft, cut off the chunky stalk part and cut the heads into smaller pieces
8. drain the pasta and return to whatever pot is bigger to hold it all (might be your pasta pot if your sauté pan isn’t as big as mine)
9. while pasta is still hot, add in the sauce and as much parmesan as your heart desires
10. add in the diced bacon and broccoli and stir
11. reheat on the stove if you think it needs it. ours was piping hot since the pasta was cooked right before serving

I hope you get to enjoy this meal!

Tag me on instagram @naptimekitchen if you make it.