One Pot Roasted Red Pepper and Sausage Alfredo
My daughter, Kelly, is an amazing cook and she passed this recipe along. She said, "I made this the other night and it was so good. Nathan and Robby loved it." She used gluten-free pasta. Enjoy!
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 3/4 pound | Italian sausage |
| 4 cloves | garlic, finely chopped |
| 1 tablespoon | olive oil |
| 1 1/2 cups | milk, plus 1/4 cup for the sauces |
| 1 1/2 cups | chicken broth, plus 1/4 cup for the sauces |
| 1 (16-ounce) jar | roasted red peppers, drained and pureed (you can do this in a food processor or blender) |
| 8 ounces | goat cheese |
| 1/2 cup | grated Parmesan cheese |
| salt and pepper, to taste | |
| 3 | handfuls fresh spinach |
| kosher salt and freshly ground black pepper, to taste | |
| 12 ounces | pasta of your choice |
Directions:
Remove the casing from the sausage and discard the casing. To do this, simply cut along the side of the sausage with a sharp knife and peel off the pierced casing with your fingers.
In a large pot or high-walled pan, saute the sausage meat with the garlic and olive oil over medium heat, until browned.
Stir in chicken broth, pureed roasted red pepper, milk and pasta. Season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 12 minutes. If the liquid has all been absorbed, add the additional milk and chicken broth.
Stir in spinach, 1 handful at a time, and cook until wilted and hot.
Stir in the goat cheese and parmesan. Continue to stir until melted. Remove from heat and serve.
Source: hostthetoast.com
