Spicy Italian Style Chicken Sausage Pasta With Roasted Red Pepper Cream

Looking for a pasta dish that’s both comforting and bursting with flavor? This Spicy Italian-style Chicken Sausage Pasta with Roasted Red Pepper Cream is exactly what you need! We’ve combined the savory goodness of halal-certified chicken sausage with the sweetness of roasted red peppers and a touch of heat, all enveloped in a luscious cream sauce. It’s a surprisingly easy recipe that’s perfect for a weeknight dinner, yet impressive enough for company. Get ready to experience a delightful blend of textures and tastes that will leave you craving more!

Ingredients You’ll Need

• 400g (14oz) Rigatoni or Penne Pasta: We recommend rigatoni or penne for their ability to hold the creamy sauce beautifully. Cooking the pasta ‘al dente’ – meaning ‘to the tooth’ – ensures a pleasant, slightly firm bite.
• 300g (10.5oz) Halal-Certified Chicken Sausage, Sliced: Using halal-certified sausage ensures the recipe is accessible to a wider range of dietary preferences. The sausage provides a savory, protein-rich element to the dish. Slicing it allows for even cooking and distribution of flavor.
• 2 Tbsp (30ml) Extra-Virgin Olive Oil: Extra-virgin olive oil is the foundation of flavor in this recipe. It’s used for sautéing the sausage and garlic, adding a fruity aroma and healthy fats.
• 1 Large Red Bell Pepper, Roasted, Peeled, and Chopped: Roasting the red bell pepper intensifies its sweetness and creates a smoky flavor that’s essential to the sauce. Peeling removes the skin for a smoother texture.
• 1 Cup (240ml) Heavy Cream (or Plant-Based Cream): Heavy cream provides the richness and body of the sauce. For a dairy-free option, you can substitute with a plant-based cream alternative, such as cashew cream or oat cream.
• 2 Cloves Garlic, Minced: Garlic is a cornerstone of Italian cuisine, adding a pungent and aromatic flavor to the sauce. Mincing ensures it distributes evenly.
• ½ Cup (50g) Grated Parmesan Cheese (Halal-Certified): Parmesan cheese adds a salty, umami-rich flavor and helps to thicken the sauce. Again, using a halal-certified variety is important for inclusivity.
• ½ tsp (2.5g) Smoked Paprika: Smoked paprika introduces a subtle smoky flavor that complements the roasted red pepper and chicken sausage.
• ¼ tsp (1g) Red-Pepper Flakes (Optional for Extra Heat): Red-pepper flakes add a kick of spice. Adjust the amount to your preference, or omit them entirely if you prefer a milder dish.
• ½ Cup (120ml) Reserved Pasta Cooking Water: This starchy water is a secret weapon for creating a perfectly emulsified sauce. The starch helps the sauce cling to the pasta.
• Salt and Freshly Ground Black Pepper to Taste: Seasoning is crucial! Adjust the salt and pepper to your liking to enhance the flavors.
• 2 Tbsp (30g) Toasted Pine Nuts: Toasted pine nuts provide a delightful crunch and nutty flavor that contrasts beautifully with the creamy sauce.
• 2 Tbsp (8g) Fresh Basil Leaves, Torn: Fresh basil adds a bright, herbaceous aroma and a pop of color to the finished dish.

Ingredient Substitutions

Don’t have everything on hand? Here are a few simple substitutions you can make:

• Chicken Sausage: Italian pork sausage can be used instead, but ensure it’s halal-certified if needed.
• Rigatoni/Penne: Other short pasta shapes like fusilli or farfalle will work well.
• Heavy Cream: As mentioned above, plant-based cream alternatives are a great dairy-free option.
• Parmesan Cheese: Pecorino Romano cheese can be substituted for a sharper flavor.

Step-by-Step Instructions for Spicy Italian-Style Chicken Sausage Pasta

1. Cook the Pasta: Bring a large pot of generously salted water to a rolling boil. Add the rigatoni or penne pasta and cook according to package directions, usually around 9-11 minutes, until al dente – firm to the bite. This ensures the pasta holds its shape and texture in the sauce. Before draining, reserve ½ cup (120ml) of the starchy pasta water. This water is liquid gold; it helps bind the sauce and pasta together, creating a creamy emulsion. Drain the pasta thoroughly.
2. Brown the Chicken Sausage: While the pasta is cooking, heat 1 tablespoon of extra-virgin olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the sliced halal-certified chicken sausage and cook, stirring occasionally, until browned on all sides – about 5-6 minutes. Browning the sausage develops a rich, savory flavor. Transfer the browned sausage to a plate and set aside.
3. Sauté Garlic and Build Flavor: In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic and sauté for just 30 seconds, until fragrant. Be careful not to burn the garlic, as it will become bitter. Stir in the chopped roasted red pepper, smoked paprika, and red-pepper flakes (if using). Cook for 2 minutes, stirring frequently, to allow the flavors to meld and bloom. The smoked paprika adds a wonderful depth of smokiness, complementing the sweetness of the roasted red pepper.
4. Create the Roasted Red Pepper Cream Sauce: Pour in the heavy cream (or plant-based cream) and ¼ cup (60ml) of the reserved pasta water. Bring the mixture to a gentle simmer, stirring constantly, and let it thicken slightly – about 3-4 minutes. The pasta water helps emulsify the sauce and creates a silky texture. Adjust the heat as needed to prevent scorching.
5. Combine and Finish: Return the browned chicken sausage to the skillet with the sauce. Add the cooked pasta and toss everything together thoroughly, ensuring the pasta is well coated in the sauce. Sprinkle the grated Parmesan cheese over the top and continue tossing until the cheese is melted and incorporated. If the sauce seems too thick, add more of the reserved pasta water, a tablespoon at a time, until you achieve a glossy, sauce-clad coating.
6. Plate and Garnish: To plate, use a wide, shallow bowl or plate. Spoon the pasta into a generous mound. Drizzle extra sauce over the top in a thick, vibrant orange ribbon that runs through the noodles. Scatter the toasted pine nuts over the pasta for a delightful golden crunch and a subtle nutty flavor. Finally, scatter the torn fresh basil leaves over the top for a burst of fresh, herbaceous aroma and visual appeal.

The Secret to a Creamy, Clingy Sauce

The key to a truly exceptional pasta sauce lies in emulsification. That’s where the reserved pasta water comes in. The starch in the water acts as a binder, helping the fat from the cream and olive oil combine with the water-based sauce, creating a smooth, cohesive sauce that clings beautifully to the pasta. Don’t skip this step!

Roasting Your Own Red Peppers

While jarred roasted red peppers are convenient, roasting your own elevates the flavor significantly. To roast red peppers, simply halve and seed them, then place them skin-side up under a broiler until the skin is blackened and blistered. Transfer them to a bowl, cover with plastic wrap, and let them steam for 10-15 minutes. The skin will then peel off easily, revealing the sweet, smoky flesh underneath. This process adds a depth of flavor that you just can’t get from a jar.

Spice Level Customization

This recipe is designed to have a pleasant kick, but you can easily adjust the spice level to your preference. If you’re sensitive to heat, omit the red-pepper flakes altogether. For a more intense spice, add a pinch of cayenne pepper or use a spicier variety of chicken sausage. Taste as you go and adjust accordingly.

Choosing the Right Pasta Shape

While rigatoni and penne are excellent choices for this sauce, other pasta shapes with ridges or grooves will also work well. The ridges help the sauce cling to the pasta, ensuring every bite is full of flavor. Consider using fusilli, rotini, or even cavatappi.

Halal Considerations

This recipe specifically calls for halal-certified chicken sausage and Parmesan cheese to cater to dietary needs. Always double-check the packaging to ensure the products you are using meet your requirements. Using halal ingredients ensures the dish is accessible to a wider range of diners.

Frequently Asked Questions

Can I make this dish vegetarian?

Yes! Simply substitute the chicken sausage with a plant-based sausage alternative or omit it altogether and add more roasted vegetables, such as zucchini or eggplant.

Can I use a different type of cheese?

While Parmesan is traditional, Pecorino Romano or Grana Padano would also be delicious substitutes.

Can this be made ahead of time?

While best served immediately, you can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days. Reheat gently before adding the pasta.

Enjoy Your Spicy Italian Creation!

This Spicy Italian-style Chicken Sausage Pasta with Roasted Red Pepper Cream is a guaranteed crowd-pleaser. The combination of smoky, sweet, and spicy flavors is simply irresistible. Don’t forget to save this recipe to Pinterest for easy access later! [Pinterest Save Button/Link]

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