Tuscan Sausage and Bell Pepper Pasta
This tuscan sausage and bell pepper pasta is… incredible. So much flavor from each ingredient, it’s truly a dream. It also feels * super fancy * but it’s actually very simple to make. We’ve been embracing at home date nights since LA is just now reopening, and this was the perfect dish to serve with a glass of wine. Just close your eyes and pretend you’re in Italy!
For the recipe I used sweet baby bell peppers but you can use regular bell peppers if you prefer. I also made Banza penne pasta because it’s what I had on hand, but use any kind or shape that you prefer! Also linking the Belcampo tuscan style sausage that I used here in case you want to use the exact one, but of course I always recommend using what is convenient for you! Hope you guys love this recipe as much as I do.
Tuscan Sausage and Bell Pepper Pasta
Ingredients
- 2 tsp. avocado. oil.
- 4 Belcampo Tuscan Style sausage links (or something similar)
- 8 oz. sweet mini bell peppers (~10 of them)
- 2 cloves minced garlic
- 1 cup half and half
- 3/4 cup shaved parmesan
- 1 box Banza penne pasta
- 1 tsp. arrowroot powder
Instructions
- Cook pasta according to the package. Drain and set aside for later use (tip - if you use the Banza pasta drizzle it with a little bit of avocado oil so that it does not stick together).
- Add avocado oil to a large skillet over medium heat. Slice the sausage links into 1/4 inch pieces and add to the skillet. Let cook for about 5 minutes on each side or until cooked through. Remove the sausages and place them on a paper towel lined plate. Drain about half of the grease from the skillet.
- Slice the bell peppers and add them to the skillet with the minced garlic. Let sauté for about 5 minutes, stirring occasionally.
- Pour in the half and half and the shaved parmesan. Stir and place the lid on the skillet for about 3 minutes letting it come to a low simmer.
- Mix the arrowroot powder with 1 tsp. of warm water and stir it into the sauce to help thicken it. Mix in the pasta and serve!
