Farfalle with Sausage and Roasted Red Pepper Sauce

Alright everyone, say it with me… paaaaaahhhhhhhsta! To me, pasta is a wonderful comfort food and this dish is a delight to the eyes as well as to the tastebuds. Switching from a tomato based sauce to a roasted red pepper sauce adds a piquant vibrancy you won’t want to miss out on. I helped the sauce along with a spicy Italian sausage cooked in the casing, then sliced and added back in to gently simmer in the sauce. The bright and intense color of the sauce is a treat for the eyes, especially when fresh basil chiffonade and pale shredded Italian cheese is dancing on top. A simple recipe that is visually engaging and delicious, what else can you ask for?

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Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Serves: 1

Ingredients

5 oz farfalle
1 Italian sausage (hot or mild)
1 12 oz jar roasted red peppers
1 tsp olive oil
¼ onion, diced
1 tbsp garlic, minced
1 tbsp tomato paste
¼ tsp Italian Herb Seasoning
fresh basil chiffonade (optional)
¼ tsp red pepper flakes (optional)
Italian cheese blend (optional)

Instructions

Cook the farfalle per the instructions on the package.
Drain the red peppers in a fine sieve/colander.
Place into a blender and pulse blend on a medium setting until smooth.
Heat a small saucepan over medium heat.
Add the olive oil and swirl before adding the sausage.
Cook the sausage turning often to brown the casing lightly and cook nearly through, approximately 8 to 10 minutes.
Remove the sausage and cover to rest.
Add the onion to the saucepan, cooking until fragrant and turning translucent.
Add the garlic and tomato paste, sauteing until the garlic is fragrant and the tomato paste deepens in color, approximately 2 minutes.
Add the onion, garlic and tomato paste to the blender.
Pulse blend on medium to combine.
Add the Italian Herb Seasoning and pulse a few times to combine.
Empty the blender into the saucepan and lower the heat to a low simmer.
Slice the sausage into the thin slices and return to the saucepan.
If adding red pepper flakes, add them at this point or when plating.
Allow the sauce to simmer 15 - 20 minutes, gently stirring occasionally to avoid breaking up the sausage rounds.
Plate the pasta in a pasta bowl, creating a well in the middle for the sauce.
Spoon the sauce into the well and garnish with fresh basil, red pepper flakes, and/or shredded Italian cheese blend.