This yummy Sausage Red Pepper Pasta is packed with veggies and is warm and flavorful. It’s full of roasted red peppers, garlic, chicken sausage, and…need I say more? Add it to your menu and enjoy this delicious meal any day of the week.
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Let the cooking begin!
The steps:
- Start by roasting your red peppers. Get them nice and warm- to the point where they’re starting to char on the outside.
- If you’re going to use noodles that you boil, now would be a good time to start those as well.
- In this recipe, you’re going to make your own chicken sausage. All you need to do is mix a bunch of yummy spices into ground chicken. I like to use my hands to make sure it’s fully incorporated, but that’s optional.
- Next, you’ll cook the chicken sausage and veggies until the sausage is fully cooked through and they veggies are fork-tender. This should be about 10 minutes.
- If you’re using zucchini noodles, you’ll simply sauté spiralized zucchini in a pan until they are just barely fork-tender.
- To make the sauce, you will first peel your red peppers, and then blend them with the rest of the sauce ingredients until it’s a smooth yummy sauce.
- Pour the sauce over the sausage and veggie mixture, and then serve it over the noodles. Enjoy!
Substitutions:
- Coconut cream can be replaced with a few things: full fat coconut milk, any unsweetened dairy free milk, or heavy cream.
- Ground turkey or pork can replace the ground chicken to make the sausage.
- Other veggies can be added to your sauce. Good options would be: cauliflower, mushrooms, jalapenos, carrots, etc.
- There are a lot of different options for noodles. Your favorite gluten free or otherwise spaghetti noodles, penne, or rotini would work great with this sauce.
Kitchen items used in this recipe:
- Unbleached parchment paper sheets. I have these in a drawer and love that I can pull one out when I need it, and I love that these sheets are unbleached.
- Silicone oven mitts. I love using silicone oven mitts, because they totally protect your hands, unlike the fabric ones I’ve used in the past. I use this set daily.
- Blendtec blender. This is one of my absolute favorite appliances in my kitchen.
- Stainless steel measuring utensils. The spoons are my favorite, because they fit in spice jars. I also love using stainless steel, instead of plastic.
I hope you love this recipe, and would love to hear about how making it went for you! Share with me in the comments below, on Pinterest, or @whitsfoodfit on Instagram.
Sausage Red Pepper Pasta
(Paleo, Whole30, DF, GF, Soy free, Nut free)
Ingredients
Sauce
- 2 red peppers sliced in half and deseeded
- 4 cloves garlic
- ¾ cup coconut cream or full fat coconut milk or heavy cream
- ½ cup chicken bone broth
- ½ tsp onion powder
- 2 pinches cayenne pepper
- ½ tsp sea salt
- ⅛ tsp cracked black pepper
Meat & Veg
- 1 lb ground chicken
- 1½ tsp sea salt
- ⅛ tsp cracked black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried rosemary
- 1½ tsp ground sage
- 2-3 Tbsp extra virgin olive oil
- ½ yellow onion diced
- 1 head broccoli cut into small florets
- 1½ cup kale chopped
Noodles
- 2 Tbsp extra virgin olive oil
- 2 large zucchini spiralized (or choose your favorite noodles)
Instructions
- Lay your red peppers face down on a lined baking sheet and broil on high for 10 minutes, or until they're starting to char on top. Once they're done, turn the oven off, but leave the peppers in there until you need them.
- While the peppers are broiling, mix together your ground chicken and spices to make your chicken sausage. This includes ingredients from ground chicken to ground sage. Thoroughly combine until fully mixed together.
- Heat a large skillet to medium high heat, and add the olive oil. Add the chicken sausage and break it up into ground pieces. Cook for a few minutes and then add the onion and broccoli. Cook until the chicken sausage is fully cooked and starting to brown, and the veggies are tender.
- Add the kale to the meat and veggies and stir and until it starts to soften.
- Heat another skillet over medium high heat to cook the zucchini noodles. Add the olive oil, and then the spiralized zucchini. Stir and cook until the noodles are just barely fork-tender. Alternatively you can boil your favorite pasta noodles- there are a lot of great gf options out there.
- To make the sauce, carefully peel the skin off the red peppers. Add the peppers as well as the rest of the sauce ingredients to a blender and blend until smooth.
- Pour the red pepper sauce over the meat and veggie mixture and stir to combine. Let the sauce heat up for a few minutes.
- Serve the sauce over the noodles.
