Roasted Red Pepper Pasta

with Broccoli & Ricotta Cheese

25 MIN

+$3.99/serving 2 Servings

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add Hot Italian Pork Sausage

From the Test Kitchen

Here, you’ll make a delicious tomato and cream sauce featuring capers, garlic, sweet roasted peppers, and just a touch of Calabrian chile paste (for a mild kick), then toss it with lumaca rigata pasta, which is perfect for catching every saucy bite. It's served alongside broccoli piled atop a delightful swoosh of creamy ricotta cheese.
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Nutrition

PER SERVING
Calories

1130 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Hot Italian Pork Sausage
6 oz Lumaca Rigata Pasta
¼ cup Grated Parmesan Cheese
¼ cup Cream
1 oz Salted Butter
2 Tbsps Tomato Paste
1 Tbsp Capers
½ lb Broccoli
2 cloves Garlic
1 oz Sliced Roasted Red Peppers
1½ tsps Calabrian Chile Paste
½ cup Part-Skim Ricotta Cheese

step-by-step

instructions

Cook Along

1 Prepare & roast the broccoli

Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the broccoli. Cut off and discard the bottom 1/2 inch of the stem; cut the broccoli into small florets. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Cook the pasta

Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly.

3 Prepare the remaining ingredients

Meanwhile, peel and roughly chop 2 cloves of garlic. Finely chop the peppers. In a bowl, combine the ricotta, half the parmesan, and a drizzle of olive oil. Season with salt and pepper.

4 Cook the sausage

In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the sausage. Cook, stirring frequently 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.

5 Make the sauce

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the capers, chopped garlic, and chopped peppers; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until softened. Add the tomato paste and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. Add the cream (shaking the packet before opening) and 1/4 cup of water (carefully, as the liquid may splatter). Stir to combine. Taste, then season with salt and pepper if desired.

6 Finish the pasta & serve your dish

To the pan of sauce, add the cooked sausage, cooked pasta, butter, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 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. Taste, then season with salt and pepper if desired. Divide the seasoned ricotta between two dishes; spread into an even layer. Top with the roasted broccoli. Serve the finished pasta with the finished broccoli on the side. Garnish with the remaining parmesan. Enjoy!