Creamy Red Pepper Pasta

Ingredients

• 10 oz pasta (Use 8–10 oz; reserve 2 tbsp pasta water before draining.)
• 1 tbsp olive oil (@Graza “Sizzle” or another good-quality olive oil, for cooking.)
• 0.25 yellow onion (Diced or finely chopped.)
• 1 red bell pepper (Seeded and chopped.)
• 2 cloves garlic (Minced.)
• 2 tbsp roasted red pepper paste
• 1 tsp salt (The source also calls for pepper; adjust seasoning to taste.)
• black pepper (To taste; listed in the source with the salt.)
• 2 tbsp pasta water (Reserved from cooking the pasta.)
• 1 cup heavy cream
• 0.5 tsp smoked paprika
• 0.5 tsp beef bouillon (The source specifies Better Than Bouillon; use beef bouillon.)
• 0.25 cup water
• 10 oz Italian sausage (Cooked and crumbled or sliced.)
• 3 oz Parmigiano Reggiano (Freshly grated.)
• olive oil (@Graza “Drizzle” or another good-quality olive oil, for finishing.)

Steps

1. 1

   Bring a large pot of generously salted water to a boil. Cook the pasta according to the package directions until al dente. Before draining, reserve 2 tablespoons of the pasta water, then drain the pasta.

2. 2

   While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and red bell pepper and sauté until softened, about 6–8 minutes; the vegetables should be tender and fragrant but not deeply browned.

3. 3

   Add the minced garlic to the softened vegetables. Cook for about 30 seconds, stirring constantly, just until fragrant; do not let the garlic burn.

4. 4

   Add the roasted red pepper paste, salt, and black pepper. Stir thoroughly so the paste coats the vegetables, and cook for about 1 minute.

5. 5

   Pour in the reserved pasta water and the additional 1/4 cup water. Stir and scrape the bottom of the pan to loosen any flavorful browned bits.

6. 6

   Add the heavy cream, smoked paprika, and beef bouillon. Stir until the bouillon dissolves and the sauce is evenly combined. Simmer gently for 3–5 minutes, until slightly thickened; avoid a hard boil so the cream stays smooth.

7. 7

   Add the cooked Italian sausage to the sauce and stir to warm it through, about 2 minutes.

8. 8

   Add the drained pasta and freshly grated Parmigiano Reggiano to the skillet. Toss until the pasta is fully coated and the cheese melts into the sauce. If the sauce is too thick, loosen it with a small splash of additional pasta water.

9. 9

   Taste and adjust the salt and pepper. Finish with a drizzle of good-quality olive oil, then serve immediately with additional Parmigiano Reggiano if desired.

Notes

The source gives a pasta range of 8–10 oz; the nutrition estimate uses 10 oz. Reserve pasta water before draining. The listed cooking oil is Graza “Sizzle” and the finishing oil is Graza “Drizzle,” but comparable olive oil may be used.

Nutrition per serving

• main
• pasta
• Italian-inspired
• creamy
• weeknight meal
• sausage
• stovetop