Roasted Red Pepper and Sausage Alfredo

Roasted Red Pepper and Sausage Alfredo
Roasted Red Pepper and Sausage Alfredo

I’m a huge fan of one pot meals. What’s easier than throwing all of your ingredients into one pot and letting it meld into perfection? Not only that, but then you only have one pot to wash after dinner…that makes for a perfect weeknight meal! I tried this recipe for Roasted Red Pepper and Sausage Alfredo last week and we thoroughly enjoyed it. 
DSC_0927For the pasta, I had orecchiette on hand and would suggest adding more broth and milk at the end since this is a thick pasta. This dish was tasty and the spinach not only added color, but also
some iron. It was easy enough for a weekday meal and came together quite quickly.

 

Roasted Red Pepper & Sausage Alfredo
Serves 4
One Pot Meal
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Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Ingredients
  1. 1 lb Italian sausage
  2. 4 cloves garlic, finely chopped
  3. 1 tablespoon olive oil
  4. 1½ cups milk, plus ¼ cup for the sauce
  5. 1½ cups chicken broth, plus ¼ cup for the sauce
  6. 1 (16 oz) jar roasted red peppers, drained and pureed (you can do this in a food processor or blender)
  7. 8 oz goat cheese
  8. ½ cup grated parmesan
  9. Salt and pepper, to taste
  10. 3 handfuls fresh spinach
  11. Kosher salt and freshly ground black pepper, to taste
  12. 12 oz pasta of your choice, I used 17 oz orecchietta
Instructions
  1. Remove the casing from the sausage and discard the casing. To do this, simply cut along the side of the sausage with a sharp knife and peel off the pierced casing with your fingers.
  2. In a large pot or high-walled pan, saute the sausage meat with the garlic and olive oil over medium heat, until browned.
  3. Stir in chicken broth, pureed roasted red pepper, milk and pasta. Season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 12 minutes. If the liquid has all been absorbed, add the additional milk and chicken broth.
  4. Stir in spinach, 1 handful at a time, and cook until wilted and hot.
  5. Stir in the goat cheese and parmesan. Continue to stir until melted. Remove from heat and serve.
Adapted from Michelle Glogovac
Adapted from Michelle Glogovac
My Simplified Life http://www.mysimplifiedlife.net/

 

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