Creamy Roasted Red Pepper Pasta

Prep your sauce

To a blender, add your roasted red peppers (don't put the liquid in) and 3 cloves garlic. Blend on high until smooth. Set aside.

Cook your sausages

Start boiling your pasta water now.

Heat a very large pan over medium high heat. Take the sausages out of the casing and pinch off chunks into the pan. Break up into smaller bite size pieces with a spatula or wooden spoon. Let the sausage brown on one side and flip.

Cook your pasta + finish your sauce

When the sausage is halfway done, start your pasta.

Drain as much oil as you can from the sausage pan, then add 1 tbsp tomato paste and cook down for about 2 minutes. Add in your blended red pepper sauce, a small pinch of salt, and bring to a simmer. Add 1/2 cup heavy cream and 1 1/2 oz shredded parm and mix well. Add 1/4 tsp red wine vinegar and salt to taste.

Add your cooked pasta directly to the sauce and mix well, adding a bit of pasta water if needed to thin out (you shouldn't need much though).

Finish with more cheese and fresh basil.