Creamy Tuscan Roasted Red Pepper Pasta

Serves: 2

Author: Sweta, @thetableofspice

"This creamy tuscan pasta takes less time then ordering take out, with only a few ingredients this dish tastes better then any restaurant pasta dish you've had. The best part is not only how easy it comes together but also the simple ingredients that are used to make the sauce!"


1 package - al fresco Roasted Red Pepper & Asiago Chicken Sausage

2 tbsp olive oil

3 cloves garlic - minced

1 red bell pepper - diced

1 cup spinach - frozen or fresh

1 tsp crushed red pepper

1 tsp oregano

1 tsp Italian seasoning

2 cups heavy whipping cream

1/3 cup freshly grated parmesan

1/2 lb pasta of choice, cooked


  • 1In a large saucepan, heat up the olive oil on med heat. Add the garlic and cook for 30 seconds until fragrant. Next add the diced bell pepper, and spinach. Cook for 2 -3 mins until spinach starts to wilt. Add in the Al Fresco Roasted Red Pepper Chicken Sausage (sliced) and cook for another 3 mins.
  • 2Add in all the seasonings and give everything one good mix so the seasonings are evenly distributed. Add in the heavy whipping cream along with 4 tbsp of the parm cheese (save a little for garnish). Lower the heat from med to low and add in the cooked pasta to the sauce, cover the lid for 3-5 mins.
  • 3Serve immediately and garnish with more parmesan cheese.