Roasted Red Pepper Sauce + Penne + Sausage | Pour Choices Kitchen

Italian sausage

🥗Healthier: turkey sausage

💰Cheaper: ground beef

Turkey sausage reduces fat content while maintaining flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free alternative with a cheesy flavor.

Preheat the broiler to high.

Coat the outside of the red bell peppers with olive oil.

Place the red bell peppers on tin foil and put them under the broiler to char, checking every minute or two until lightly charred on all sides.

Once charred, place the peppers in a heavy-duty ziplock bag and seal it to steam for about 10 minutes.

While the peppers steam, slice the yellow onion into thin strips and prepare the garlic by crushing and roughly chopping it.

Remove the stems and some seeds from the calabrian peppers, then chop them up.

After 10 minutes, remove the red bell peppers from the bag and peel off the skin, then slice them into thin strips.

Heat a large skillet over medium heat and add a glug of olive oil.

Add the sliced onions to the skillet and season with salt, cooking until softened and translucent.

Add the charred red bell peppers to the skillet with the onions and cook for a few more minutes.

Add the chopped garlic and calabrian peppers along with a bit of their oil, stirring until the garlic begins to brown and becomes fragrant.

Add 2 heaping tablespoons of tomato paste to the skillet and cook for about 2 minutes, stirring to incorporate.

Pour in the entire pint of heavy whipping cream and reduce the heat to medium-low, stirring to combine all ingredients.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens