Roasted Red Pepper Pasta Bake



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What You'll Need


  • 1 lb short pasta (like penne or rigatoni)
  • 1 lb sweet Italian sausage meat (you could also use spicy or a combination)
  • 1 small onion, chopped
  • 1 tbsp chopped fresh basil
  • 2 tbsp olive oil, divided
  • 1 tsp sugar
  • 1 tsp salt
  • 1/4 tsp black pepper
  • Pinch of red pepper flakes
  • 1/2 cup heavy cream (or more if desired)
  • 1/3 cup grated Parmesan cheese
  • 2 cups shredded mozzarella
  • 3 cloves garlic, chopped
  • 3-4 roasted red peppers, drained and roughly chopped (a 24 oz. jar of Pastene roasted red peppers has 3)
  • 1 - 28 oz. can diced tomatoes
  • 1/3 cup red wine (a good one you'd drink)
  • 1 tbsp chopped fresh parsley


How to Make It



  • Place 1 tbsp olive oil in a large saute pan with high sides (if you don't have one of these, use a pot) and cook the sausage meat - keep breaking it up with the back of your spoon while it cooks
  • Once that's cooked, set aside in a bowl
  • Add another tbsp of olive oil to the pan and saute the onions until they're translucent, 3-5 minutes
  • Add in the garlic and saute until fragrant
  • Next, toss in the chopped peppers and diced tomatoes and red wine
  • Season the mixture with the parsley, basil, sugar, salt and peppers
  • Raise the heat to bring the sauce to a boil, then reduce to a simmer for 15-20 minutes
  • Once the mixture is done simmering, transfer it to a blender or food processor (be careful - this will be hot!)
  • Puree the sauce and return it to the saute pan - taste it to see if it needs any additional salt or pepper
  • Add in the cream and Parmesan cheese and stir well
  • Return the sausage to the pan and at this point keep the sauce over low heat while you cook the pasta
  • Cook the pasta until it's al dente and then strain it and combine it with the sauce and 1/2 the mozzarella cheese
  • Pour the pasta into a large baking dish and top with the remaining mozzarella cheese
  • Bake at 350°F for 20-30 minutes (if you're baking this immediately 20 minutes will be enough, if you're making it ahead bake for at least 30)

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