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 FlavorBig Flavor Without Being Heavy

This Roasted Red Pepper Pasta with Chicken Sausage is packed with flavor thanks to the creamy roasted red pepper pasta sauce made with roasted red peppers and almonds. It’s rich, a little smoky, and pairs perfectly with savory chicken sausage. The butternut squash noodles add just enough natural sweetness to balance everything out. A little lemon juice and fresh herbs at the end bring it all together and make this one of my favorite pasta recipes.

Easy to Customize

This recipe is super flexible. You can keep it classic with chicken sausage and chickpea pasta, or make it vegan by swapping in plant-based sausage or mushrooms. Gluten-free? Chickpea pasta works beautifully. Whole30? You’re covered. It’s one of those recipes that adapts to whatever you have going on that week.

Nourishing and Satisfying

This dish doesn’t just taste good — it actually leaves you feeling good too. Chickpea pasta adds protein and fiber, butternut squash noodles keep things light, and the almonds in the Romesco sauce bring healthy fats into the mix. It’s filling without being heavy, which is exactly what I want from dinner most nights.

Pretty Enough to Serve to Guests

Let’s be honest — this one looks as good as it tastes. The deep red Romesco sauce, golden brown chicken sausage, and bright orange squash noodles make for a really beautiful plate. A little fresh parsley on top and suddenly it feels restaurant-worthy.

Great for Meal Prep

The sauce keeps really well in the fridge, and the pasta reheats without turning mushy. I love making this at the start of the week and having an easy lunch or dinner ready to go when life gets busy.

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!

FAQs

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.

Store any leftover sauce in an airtight container in the refrigerator for up to 3 days, or freeze for longer storage.

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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