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Pasta with Creamy Roasted Red Pepper Sauce


By The Apartment Kitchen (Visit website)



Sorry for the lack of posting – I’ve been caught in a whirlwind! Working odd hours, taking care of a sick doggie, and getting ready for a trip home to Kansas have left me with very little computer time. But even when things are busy, a girl’s gotta eat! It’s one of the many times I turn to pasta for a quick and easy meal that reheats smashingly. I know it’s a common solution, but this sauce is so creamy and delicious it takes this basic dish out of the ordinary.



Pasta with Leeks and Sausage in a Creamy Roasted Red Pepper Sauce





Served 4.

Leftover Potential: Reheats well – try it in the oven with extra cheese on top for a tasty baked pasta.




a few handfuls of pasta, cooked




1 Tbsp olive oil

3 Italian sausages

1 bunch leeks, thinly sliced

1 cup roasted red peppers

1/4 cup white wine

1/3 cup heavy cream

salt and freshly ground black pepper

parmesan cheese, as needed for garnish




1. Heat the olive oil in a large saute pan, and add the sausage. Saute until it is cooked through, about 6-8 minutes.

2. Add the leeks and saute until tender, about 4-5 minutes. Stir in the red peppers and saute until heated through.

3. Deglaze the pan with the white wine and bring to a simmer. Simmer until the wine is almost reduced, about 3-4 minutes.

4. Stir in the pasta and toss until heated through. Add the cream and simmer for a few minutes until it has reduced slightly and thickened. Season with salt and pepper and garnish with parmesan cheese.








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