For a quick and delicious meal check out this roasted red pepper pasta. Packed with cheese, and red peppers and ready in under 30 minutes, it’s a fantastic option for dinner!
This post was sponsored by Rockhill Cheese. All opinions and thoughts expressed are my own.
If you’re looking for the perfect meal option tonight then look no further. This roasted red pepper pasta is a perfect blend of fancy and comforting on every plate. By making pasta with sausage and peppers and adding cheese we get the best Italian flavors in a very basic way.
Why This Cheesy Pasta Works
- This recipe is easy to make. It starts off with basic steps like sauteing onions and then we just stir things in to create a sauce before melting cheese and adding pasta. This is a great recipe for anyone to try making at home.
- This is a faster recipe. This dish goes pretty quickly so I kind of recommend having everything measured out and ready to use, for efficiency purposes. You can make the sauce at about the same time it takes the pasta to boil.
- The flavors are complementary. I absolutely love the flavor of the roasted red peppers with the Wasatch Mountain cheese. There are a few flavors going on, but they all complement each other so well.
I am so excited to tell you guys all about Rockhill Creamery! They sponsored this post, and I am so honored to work with them and create a recipe that features their Wasatch Mountain cheese.
Ingredients for Sausage with Pasta and Peppers
- Olive oil
- Italian sausage
- Garlic cloves
- Black pepper
- Roasted red peppers
- Tomato sauce
- Fresh basil
- Fresh oregano
- Wasatch Mountain Cheese from Rockhill Creamery
For the exact amounts needed, please see the recipe card below.
How to Make Roasted Red Pepper Pasta
- Heat your olive oil in a skillet over medium heat until it is shimmering.
- Add in the onions and cook until they are translucent.
- Add in your sausage and cook until it is almost completely browned.
- Now add in the garlic, salt, pepper, and dried herbs (if using).
- Pour in the water, roasted red peppers, and tomato sauce.
- Let the sauce simmer for about 5 minutes, this lets all the flavors come together and allows it to thicken a bit. When I say sauce, it’s pretty thick. Kind of like a ragu-style sauce.
- Add in the cooked pasta noodles, cheese, and fresh herbs (if using), and toss well to combine.
Cheesy Pasta Recipe Tips
- You can select hot or mild Italian sausage depending on what you will like. I personally enjoy using the hot sausage.
- Want to know the best part about Rockhill cheese? It melts so perfectly. It totally melts into the pasta and coats the pasta and sausage so you get all the flavors in every bite. The next best part? You can order some!
- If you want to make this recipe while you’re waiting for it to come, you can substitute 3/4 gouda cheese and 3/4 cup parmesan cheese instead.
Rockhill is a micro-dairy just on the other side of the small valley where I live. I have known a handful of people who have worked there, toured the dairy itself and even attended a wedding there. When you think of a small dairy in the mountains, Rockhill fits that magical description! Old barns, rooms of cheese, and the cutest little herd of Brown Swiss cows you ever did see. I love visiting there!
They sell a wide range of cheese, but I loved the way this Wasatch Mountain paired with the sausage and roasted red pepper. The reserve has a stronger flavor because it’s aged longer, but both varieties will work beautifully.
This cheesy pasta recipe can be kept stored for up to several days in the fridge. This is great for leftovers throughout the week or meal planning! Simply place your cooled cooked cheesy pasta in an airtight container and place it into the fridge for up to 3-5 days. Reheat again before serving.
This dish would be great served with any of the classic Italian side dishes. If you’d normally serve it alongside your spaghetti or red-based soups, then it would probably go great here! Examples include garlic bread, green beans, or a simple green side salad.
I would recommend sticking with a shorter pasta like penne or rigatoni. Farfalle and elbow noodles are also classic noodle shapes that would go fine with this sauce as well. That said, if you would like to enjoy this sauce over longer noodles, go for it! It tastes just as great over a plate of linguini as it would any other shape.
Tell me: What would you make with some Rockhill cheese?? It’s a struggle to keep it in my fridge long enough to actually cook with it, it’s just so good!
Cheesy Pasta + Sausage + Roasted Red Pepper Sauce
- 1 pound pasta cooked
- 2 tablespoons olive oil
- 1 pound italian sausage hot or mild, your preference
- 1/2 cup onion about one small onion
- 3 cloves garlic
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup water
- 12 ounces roasted red peppers drained and rinsed, chopped fine or pureed
- 15 ounces tomato sauce (one can), plain
- 3 tablespoons basil fresh, use 1 1/2 teaspoons if using dried
- 2 teaspoons oregano fresh, use 1/2 teaspoon if using dried.
- 1 1/2 cups Wasatch Mountain Cheese from Rockhill Creamery see note
- Add olive oil to a skillet and heat on medium heat until shimmering.
- Add onions and cook until translucent.
- Add sausage and cook until almost browned.
- Add the garlic, salt, and pepper. If you are using dried herbs, add them here.
- Add the water, roasted red peppers, and tomato sauce.
- Stir to combine and simmer for about 5 minutes until the sauce is thickened and the flavors are combined.
- Add the pasta, cheese, and herbs and toss to combine.