Quick and Easy One-Pot Roasted Red Pepper and Sausage Pasta

Okay here’s my dilemma: once it hits Thanksgiving and the weather starts to take a turn for the worse, my life at work starts to pick up and I feel very little motivation to make elaborate, beautiful meals when I get home. Don’t get me wrong, I love making a purty lookin’ plate, but sometimes you just want to make a grilled cheese and call it a night. The last couple of weeks I have felt more like the latter, but I try to muster up some semblance of creativity to make a meal. Even if it is a quesadilla (don’t judge).

It all started right around Thanksgiving; I was knee deep in conjuring up my Mimi’s mashed potatoes, when I decided I needed to make something for dinner that was 1. quick and easy, 2. still delicious and full of flavor, and 3. made of ingredients I (mostly) had in my fridge already. When you’re working hard on making delicious dishes for the holidays, your daily meals get a little less attention. This is where the one-pot pasta trend comes into play.

Originally, I was a little skeptical of the one-pot pasta. I didn’t quite understand how it all came together, until I tried this roasted red pepper and sausage pasta, adapted from Host the Toast. I originally made this recipe a few months back, and my boyfriend and I couldn’t get over how tasty it was! I added a few of my own twists, but man, this pasta is good!

The break-down:

  • 1 lb. sausage (the original recipe calls for Italian, but we used the garlic sausage from our Chestnut Farm CSA)
  • 4 cloves garlic, chopped
  • 1/2 cup chopped onion
  • 1 1/2 cups milk (coconut or almond would work too!), plus a little extra if you like it saucy
  • 1 1/2 cups chicken broth, plus a little extra for you saucy peeps
  • 1 16 oz jar roasted red peppers
  • 6 oz herb goat cheese
  • 1/2 cup grated Parmesan
  • fresh spinach and/or kale
  • 1 box of pasta, your choice
  • olive oil
  • s + p to taste
  • fresh basil (optional)

Before I start, I have to say, I think this recipe would work with a plethora of substitutes, so if you try something a little different and it works, let me know!

Start by heating the olive oil, onion and garlic in a large pot. Remove the casings from the sausage, and add to the simmering oil. Stir occasionally until nicely browned.

In a food processor (or my favorite, the nutribullet) blend the roasted red pepper until smooth. I added in a little of the juice from the jar for added flavor.

Add in the chicken broth (I bought these cute little one-use chicken broths and I can’t rave about them more. I find myself not using the entire large containers, so these little guys are perfect) along with the roasted red pepper puree, milk and pasta. Bring the pot to a steady boil, and then reduce heat to a simmer and cover for about 10 minutes. I really dislike overcooked pasta, so I usually check on it around 10 minutes and let it cook until its al dente.

At that point, add in the spinach, kale, goat cheese and Parmesan cheese and mix well. Let everything cook together for another few minutes, until all that cheesy goodness gets nice and melty and delicious. Plate, sprinkle with basil, extra parm and s + p to taste.

Now, wasn’t that easy?! Enjoy!



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