Sausage and Roasted Red Pepper Cream Sauce Casserole

Dexter Timothy Pepple

Hello Everybody! I hope you all haven't missed me to much, since it has been a solid month since my last post....I know I've been a very bad blogger for a long time now. But I can promise you that it has not been because I have been lazy!

We have had an exciting couple weeks in the Pepple household. My lovely wife got a brand new job as a 5th grade teacher at a very VERY nice Catholic school. Soon after her getting a job, we felt it was about time to make our family a little bit bigger and bought a beautiful little Italian Greyhound puppy that we named Dexter! ------------>  He's a sweet and spoiled little boy...we sure do love him a lot!

I made this pasta casserole a couple days ago and man was it delicious. Very simple meal that makes a lot and if you have a small family like we do, it makes plenty for leftovers. Spicy sausage and rotini cooked in a creamy, cheesy, roasted red pepper cream sauce. Give it a try, it's awesome!

Sausage and Roasted Red Pepper Cream Sauce Casserole

Total time: 2 hours | Yield: Serves 6

Ingredients

• 5 Medium red pepper
• 1 Tbsp Olive oil
• 1 Lbs Hot or sweet Italian sausage, casings removed
• 1 Medium onion, finely chopped (about 1 cup)
• 2 Cloves garlic, minced (about 2 tsp)
• 1/2 cup Pureed canned tomatoes
• 1/2 cup Heavy cream
• 1/2 cup Half and half
• 2 1/2 Tbsp Ricotta Cheese
• 1 1/4 cup Sargento Italian blend
• 1 16 oz package rotini
• As needed Kosher salt
• 4 Tbsp Unsalted butter, cut into small pieces

Cooking Directions

1. Adjust oven rack to the upper-middle position and turn the broiler onto the high setting.
2. Cut the tops off the red peppers, remove seeds and cut peppers in half (discard seeds and stem). Place peppers skin side up on a foiled lined baking sheet, drizzle with olive oil and place under the broiler. Broil until skins are black and blistered, about 10 min. Put roasted red peppers into a gallon zip lock back and throw them into the freezer to chill quickly about 15 min. When peppers are cool enough to handle. Remove from zip lock bag and peel off the charred skin. Puree peppers in a food processor or blender until smooth and then reserve.
3. Reduce oven temperature to 450F
4. Heat olive oil in a large stockpot over medium-high heat. When oil is shimmering, add Italian sausage and brown, breaking into small bits using a spoon. When sausage is nearly done cooking, add onions and garlic and reduce heat to medium. Continue cooking, stirring frequently, until vegetables start to soften and get translucent, about 5 minutes.
5. While sausage and onions are cooking. Bring a pot of salted water to a boil and cook rotini as per box directions until al dente.
6. Add tomatoes, heavy cream, half and half, and reserved pepper puree to sausage mixture. Raise heat slightly and bring to a boil. Let simmer for 10 minutes to allow flavors to meld. Add ricotta, cheese blend, and cooked pasta. Toss to combine. Season to taste with salt.
7. Transfer pasta to a 9- by 13-inch baking pan or casserole dish with high sides. Dot with butter and place in oven to cook until brown and bubbly, about 25 minutes.
8. Remove from oven and let rest for 10 minutes before serving with additional shredded cheese.

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