Indulge in a culinary adventure with our One-Pot Roasted Red Pepper and Sausage Alfredo recipe. This dish offers a symphony of flavors, combining savory Italian sausage, tangy roasted red peppers, and creamy Alfredo sauce. It’s a delightful blend of simplicity and sophistication that will elevate any weeknight dinner to a gourmet experience.
In our household, this recipe has become a cherished favorite, especially on cozy family nights. Picture this: the aroma of garlic-infused sausage fills the kitchen as it sizzles in the pan, mingling with the sweet fragrance of roasted red peppers. As I stir in the creamy Alfredo sauce, my husband and little ones eagerly gather around, drawn by the irresistible scent. It’s a moment of shared anticipation, knowing that soon we’ll be savoring every bite of this comforting dish together. Over time, it’s not just a meal but a tradition—a culinary journey that brings us closer as a family with each delicious bite.
“Why This One-Pot Wonder: Roasted Red Pepper & Sausage Alfredo”
- A harmonious blend of savory Italian sausage, tangy roasted red peppers, and creamy Alfredo sauce.
- Prepared in just one pot, making cleanup a breeze.
- Versatile and customizable—use your favorite pasta and adjust the spice level to your preference.
- Incorporates nutrient-rich spinach for added flavor and health benefits.
- Perfect for busy weeknights or cozy family gatherings, delivering gourmet taste with minimal effort.
Ingredients:
- ¼ lb Italian sausage (113 grams)
- 4 cloves garlic, finely chopped
- 1 tablespoon olive oil
- 1 ½ cups milk (360 milliliters), plus ¼ cup for the sauce
- 1 ½ cups chicken broth (360 milliliters), plus ¼ cup for the sauce
- 1 (16 oz) jar roasted red peppers, drained and pureed
- 4 oz goat cheese (113 grams), or more to taste
- ½ cup grated parmesan cheese
- Salt and pepper, to taste
- 3 handfuls fresh spinach
- Kosher salt and freshly ground black pepper, to taste
- 12 oz pasta of your choice (340 grams)
Directions:
- Remove the casing from the sausage and discard. Slice sausage meat into bite-sized pieces.
- In a large pot or high-walled pan, heat olive oil over medium heat. Add sausage and garlic, sauté until sausage is browned.
- Stir in chicken broth, pureed roasted red pepper, 1 ½ cups milk, and pasta. Season with salt and pepper. Bring to a boil, then cover, reduce heat, and simmer for about 12 minutes or until pasta is cooked, adding additional milk and chicken broth if needed.
- Gradually add spinach, stirring until wilted.
- Stir in goat cheese and parmesan until melted and creamy. Remove from heat and serve hot.
Notes:
- For a spicier kick, use hot Italian sausage.
- Substitute other leafy greens like kale or Swiss chard for spinach if desired.
- Adjust the consistency of the sauce by adding more milk or chicken broth as needed.
- This dish reheats well, making it a great option for leftovers.
