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:
- sauté diced onion and 3 cloves garlic in the 3 tbs butter till onion is translucent
- add the jar of drained red peppers and sauté for 3-5 minutes
- pour this mixture in the blender and add the half & half, vegetable broth, parm, salt, and red pepper flakes and blend on high
- 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)
- cook pasta according to directions, and when there is one minute left add in the frozen peas to soften
- 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)
- while pasta is still hot, add in the sauce and as much parmesan as your heart desires
- add in the cooked chicken sausage and stir
- 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:
- preheat ovenn to 400 (if bacon is already cooked omit this step)
- sauté diced onion and 3 cloves garlic in the 3 tbs butter till onion is translucent
- add the jar of drained red peppers and sauté for 3-5 minutes
- 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
- pour the sautéed veggies in the blender and add the half & half, vegetable broth, parm, salt, and red pepper flakes and blend on high
- cook pasta according to directions
- 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
- 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)
- while pasta is still hot, add in the sauce and as much parmesan as your heart desires
- add in the diced bacon and broccoli and stir
- 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.
Can you roast red peppers for this? I have a bunch that are going bad and was thinking of giving this a go! Also, I love what you do and how you do it – real, authentic, honest…refreshing:)
Thank you! That is so kind. And yes! You could definitely roast your own peppers. i bet that will be delicious!