Roasted Pepper and Sausage Radiatore

"A slightly spicy, creamy pasta dish. The texture reminds me of a fancy mac&cheese, but there's only 1/4 cup of cheese in the entire recipe. A yummy, savory, EASY dish, especially on a chilly night."
 
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Ready In:
50mins
Ingredients:
11
Serves:
6
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ingredients

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directions

  • Roast bell peppers in oven [400 degrees, coat whole peppers in oil, bake 20 min, turning occasionally, until skins are browned. To easily peel, put in ziploc bag for 15-30min before peeling].
  • Peel and seed peppers. Puree in food processor or blender until creamy. Set aside.
  • Cook the pasta while you are doing the steps below.
  • Heat oil over medium-high heat, add garlic and saute a couple of minutes.
  • Add italian sausage and heat until thoroughly cooked. Drain on paper towels, drain off excess grease.
  • Add sausage back to pan, and mix in evaporated milk, pureed pepper, red pepper flakes, salt and pepper.
  • Stir in parmesan cheese.
  • Fold pasta into mixture.
  • Divide into 6 servings, top with additional parmesan if desired.

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Reviews

  1. Made this last night for dinner. I loved the taste of the sauce however; I had trouble with it coming together after adding the pureed peppers and cheese. I used fresh grated Parmesan cheese that tended to clump and give the sauce a curdled appearance. I thought as I continued to cook it down with the peppers that the sauce would become smooth. Instead the milk thickened and the liquid from the peppers separated from the sauce. I will make this again as the issue with the sauce very well could have been my error. Thank you for sharing your recipe. Made and reviewed for Spring PAC 2012
     
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