Hot Italian Sausage & Red Pepper Pasta with Capers & Mascarpone

Hot Italian Sausage & Red Pepper Pasta

with Capers & Mascarpone

30 MIN
2 Servings
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From the Test Kitchen

In this decadent pasta, strands of fresh basil fettuccine pasta are coated with a bright and flavorful sauce featuring classic Italian seasonings like sage, rosemary, thyme, and more. Rich bites of our subtly spicy pork sausage are tempered by a dollop of mascarpone cheese stirred in right before serving.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    910 Cals (est.)
fresh
ingredients
Hot Italian Sausage & Red Pepper Pasta with Capers & Mascarpone
Title
  • 10 oz Hot Italian Pork Sausage
  • ½ lb Fresh Basil Fettuccine Pasta (Previously Frozen)
  • ¼ cup Grated Parmesan Cheese
  • 2 Tbsps Mascarpone Cheese
  • 4 oz Mushrooms
  • 2 cloves Garlic
  • 1 Tbsp Capers
  • 1 oz Sliced Roasted Red Peppers
  • 1 8-Oz Can Tomato Sauce
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Remove the pasta from the refrigerator to bring to room temperature. Fill a large pot 3/4 of the way up with water; cover and heat to boiling on high. Using a damp paper towel, gently brush off any dirt from the mushrooms, then cut into bite-sized pieces. Peel and roughly chop 2 cloves of garlic. Roughly chop the peppers. Using your hands, carefully separate the strands of pasta.

2 Cook the sausage

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sausage. Cook, stirring occasionally and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a bowl. Cover with foil to keep warm.

Cook the sausage
Cook the pasta
3 Cook the pasta

Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 3 to 4 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1 cup of the pasta cooking water, drain thoroughly and return to the pot.

4 Cook the mushrooms & make the sauce

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the capers and chopped garlic; season with salt and pepper. Cook, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until slightly softened. Add the tomato sauce (carefully, as the liquid may splatter) and Italian seasoning. Cook, stirring occasionally, 2 to 3 minutes, or until thoroughly combined and heated through. Turn off the heat.

Cook the mushrooms & make the sauce
Finish the pasta & serve your dish
5 Finish the pasta & serve your dish

To the pot of cooked pasta, add the cooked sausage, sauce, chopped peppers, and half the reserved pasta cooking water. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Add the mascarpone and season with salt and pepper; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the parmesan. Enjoy!

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