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–+ servings
Stracciatella pasta recipe.

Stracciatella Pasta With Peppers and Sausage

Mari Avalos
This pasta with stracciatella and roasted red pepper sauce is creamy, flavorful, and full of texture. It’s the perfect balance of rich, nutty, and slightly smoky flavors—comfort food with an elegant twist!
4 servings
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Prep 15 minutes
Cook 25 minutes
Total 40 minutes

Ingredients
 

  • 17.5 oz fresh pasta (or 12oz of dry pasta)
  • 1 ½ cup stracciatella cheese
  • 2 links Italian sausage (crumbled)
  • 2 medium red bell peppers (cut into chunks)
  • ½ cup onion (diced)
  • ⅓ cup chopped walnuts (plus more for garnishing)
  • ¼ cup grated parmigiano cheese (+ more for serving)
  • 1 Tablespoon tomato concentrate
  • 1 small garlic clove (peeled)
  • extravirgin olive oil (as needed)
  • salt and pepper (to taste)

Instructions
 

  • Heat 1 tablespoon of olive oil in a pan over medium heat. Sauté the peppers and onions for about 2 minutes.
  • Add 1 cup of water, bring to a simmer, and cover. Cook until the peppers are tender.
  • Transfer the peppers and onions to a food processor. Add garlic, tomato concentrate, parmigiano cheese, walnuts, 3 tablespoons of olive oil, and about ¼ cup of the cooking water. Blend until smooth and set aside.
  • In the same pan, heat 1-2 tablespoons of olive oil and cook the sausage until browned. Set aside some sausage for garnish.
  • Pour the creamy pepper sauce into the pan. Bring to a simmer, then season with salt and pepper to taste.
  • Meanwhile, cook the pasta in salted water until al dente (just slightly undercooked).
  • About 1-2 minutes before the pasta is done, transfer it to the pan with the sauce, adding a ladle of cooking water. Cook for 1 more minute on medium-high heat to finish cooking and let the flavors combine.
  • Plate the creamy pasta, adding spoonfuls of stracciatella cheese on top. Garnish with the remaining sausage, a sprinkle of walnuts, and extra parmigiano.

Tips & Notes

  • Straining the sauce removes bits for a silkier texture.
  • Save some sausage. A little on top adds extra flavor and crunch.
  • Make the pepper sauce up to 3 days ahead and store it in the fridge. Reheat with a splash of water before using. You can also cook the sausage in advance.

Nutrition

Calories: 650kcal