Monday, May 4, 2015

Roasted Red Pepper and Sausage Pasta

There's not much better in life than sitting down to eat a delicious dinner after a hard day of work. But it can be made better when the said dinner dirties only one pan! And takes less than 30 minutes to prepare! And after a couple bites, the hungry teen boy looks at you and says, "this is REALLY good." That should be enough endorsement for you - get this on your dinner rotation and SOON!

Find more great stuff at Inspiration Monday, Mix it Up, Melt in Your Mouth, Totally Talented, Create Link Inspire, Clever Chicks, Try a New Recipe, Foodie Friday, Friday Flash, Friday Frenzy.

Roasted Red Pepper and Sausage Pasta

1 pound Italian sausage
4 cloves garlic, finely chopped
1 1/2 cups milk
1 1/2 cups chicken broth
1 - 16 oz. jar roasted red peppers, drained and pureed
4 oz cream cheese (low fat is ok)
1/2 cup grated parmesan
3-4 handfuls baby spinach
12 oz pasta of your choice

In a large skillet, saute the sausage with the garlic 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 additional 1/4 each of milk and chicken broth.

Cut the cream cheese into cubes and stir into the pasta mixture until cream cheese melts.

Stir in spinach, 1 handful at a time, and cook until wilted and hot. Stir in parmesan until melted. Remove from heat and serve.

Recipe Source: Adapted from Host the Toast

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