The star of this dish is the Romesco sauce, a red pepper Pasta-based flavor bomb that coats the noodles in creamy, nutty, milder-than-marinara sauce that you’ll want to drink!!
As someone who loves experimenting with pasta dishes, I often find myself drawn to recipes that balance richness with wholesome ingredients. I’m excited to share my take on Roasted Red Pepper Pasta with Chicken Sausage—a dish that’s both satisfying and bursting with flavors that will delight your taste buds. This recipe is perfect for a cozy dinner at home or for entertaining guests with its vibrant colors and delicious sauce.
To make this recipe #whole30approved, double the butternut squash “noodles” and omit the chickpea spaghetti. In lieu of parmesan, sub in nutritional yeast for a yummy, salty bite!
Why You’ll Love This Recipe!
Bursting with Flavor
This Roasted Red Pepper Pasta with Chicken Sausage is a flavor-packed delight. The creamy roasted red pepper pasta sauce, made with roasted red peppers and almonds, adds a rich, smoky depth that perfectly complements the savory chicken sausage. The addition of butternut squash noodles adds a touch of natural sweetness, making every bite a harmonious blend of flavors. The flavor of the sauce is enhanced by lemon juice and fresh herbs, making it one of my favorite pasta recipes.
Versatile and Customizable
One of the best things about this recipe is its versatility. You can easily adapt it to suit your dietary preferences. Whether you’re making it vegan by swapping out the chicken sausage for plant-based options or sticking to a gluten-free diet with chickpea pasta, this dish is incredibly accommodating. Plus, you can play around with different vegetables or spices to create a unique version each time.
Nutrient-Rich and Wholesome
Not only is this dish delicious but it’s also packed with nutrients. Chickpea pasta provides a great source of protein and fiber, while the butternut squash noodles are low in calories and high in vitamins. The almonds in the Romesco sauce add healthy fats and a good dose of vitamin E, making this meal as nourishing as it is tasty.
Beautiful Presentation
The vibrant colors of this dish make it a feast for the eyes as well as the palate. The rich red of the Romesco sauce, the golden brown of the sautéed sausage, and the bright orange of the butternut squash noodles create a visually appealing plate that’s sure to impress. Garnishing with fresh parsley adds a pop of green that enhances the presentation even further.
Perfect for Meal Prep
This recipe is the perfect meal for meal prep. The sauce keeps well in the fridge, and the pasta can be stored and reheated without losing its texture. Whether you’re planning your meals for the week or looking for a quick lunch option, this dish is a convenient choice.
Here’s How to Make Roasted Red Pepper Pasta Recipe with Chicken Sausage
Ingredients
- ½ box chickpea spaghetti pasta (I like Banza pasta, omit for Whole30)
- 2 cups butternut squash “noodles” (prepackaged, double for Whole30)
- 4 links chicken sausage, sliced
- Grated parmesan cheese (sub nutritional yeast for Whole30)
- Romesco sauce:
- 1 5-oz. jar roasted red peppers
- 1 cup raw almonds
- Juice from 1/2 lemon
- 5 plum tomatoes, canned
- 3 garlic cloves, minced
- 2 tbsp chopped flat leaf parsley
- 4-6 tbsp olive oil or avocado oil
- Pinch of salt
Instructions
Preparing the Romesco Sauce:
- Start by combining all the Romesco sauce ingredients except olive oil in a food processor. Pulse until well combined.
- Gradually add olive oil, 2 tablespoons at a time, until the sauce becomes smooth and cohesive. I typically use about 4 tablespoons in total.
- Transfer the Romesco sauce to a refrigerator until ready to use.
Cooking the Pasta and Sausage:
- Boil a large pot of water and cook the chickpea spaghetti pasta until al dente according to package instructions. Reserve about a cup of pasta water, then drain the rest.
- In a large skillet over medium heat, spray with cooking spray and add the sliced chicken sausage. Cook each side for 2-3 minutes until golden brown. Remove from the skillet and set aside.
- In the same skillet, add a bit more cooking spray if needed and sauté the butternut squash noodles until softened, about 4-5 minutes.
Assembling the Dish:
- In a large serving bowl, combine the cooked pasta, sautéed butternut squash noodles, Romesco sauce, and chicken sausage.
- Toss everything together gently. If desired, add grated parmesan or nutritional yeast for a cheesy finish.
- Serve warm, garnished with additional parsley if desired.
Tips for Success
- Creamy Texture: The combination of Romesco sauce and grated parmesan (or nutritional yeast) gives this dish a creamy texture that’s hard to resist.
- Variations: For a vegan option, omit chicken sausage and use vegan sausage or mushrooms instead.
- Storage: Store any leftover sauce in an airtight container in the refrigerator for up to 3 days. It’s great for quick dinners during a busy weeknight!
FAQ’s
I like my pasta to have a bit of spice, what do you recommend adding to this recipe for added spiciness?
To give your pasta a spicy kick, I recommend adding red pepper flakes. They provide a nice, subtle heat that you can easily adjust to your preference. If you prefer a more intense spiciness, consider adding a dash of cayenne pepper.
How do I store leftover roasted red pepper sauce?
Store any leftover sauce in an airtight container in the refrigerator for up to 3 days, or freeze for longer storage.
What’s the best way to reheat pasta without it drying out?
To keep your pasta from drying out, add a splash of reserved pasta water, chicken broth, or vegetable broth when reheating on low heat. This helps to keep your pasta moist and flavorful.
This Roasted Red Pepper Pasta Recipe with Chicken Sausage is a staple in my kitchen for its robust flavors and ease of preparation. Whether you’re cooking for yourself or sharing it with loved ones, I hope this dish brings as much joy to your table as it does to mine. This pasta dish comes together in under 30 minutes, making it perfect for busy weeknights or a last-minute dinner party.
For more delicious pasta recipes and cooking inspiration, check out my other favorite recipes. Let me know in the comments how you liked this recipe or if you have any questions!
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Roasted Red Pepper Pasta Recipe with Chicken Sausage
Ingredients
- ½ box chickpea spaghetti pasta I like Banza pasta (omit for Whole30)
- 2 cups butternut squash “noodles” prepackaged (double for Whole30)
- 4 links chicken sausage sliced
- grated parmesan sub nutritional yeast for Whole30
romesco sauce
- 1 5-oz. jar roasted red peppers
- 1 cup raw almonds
- juice from 1/2 lemon
- 5 plum tomatoes canned
- 3 cloves garlic minced
- 2 tbs. chopped flat leaf parsley
- 4-6 tbs. olive oil or avocado oil
- pinch of salt
Instructions
- Start by combining all of the ingredients for the Romesco sauce except for the olive oil together in a food processor, pulsing to combine. Slowly add in 2 tbs. olive oil at a time until sauce is smooth and cohesive (I ended up using 4 tbs. total!). Place sauce into refrigerator until ready to combine with pasta.
- On the stovetop, boil water if you’re using chickpea or regular pasta noodles. Salt water when boiling and add pasta, cooking according to the package instructions.
- Heat a medium skillet over medium heat and spray with cooking spray. Add sliced chicken sausage disks in one layer and cook each side for 2-3 minutes until golden. Remove from pan, add a little more cooking spray, and sauté butternut squash noodles until soft, about 4-5 minutes.
- Combine both types of noodles, Romesco sauce, chicken sausage and parmesan cheese in serving bowl! Top with more cheese and serve warm or at room temp.