Roasted Pepper and Sausage Radiatore

READY IN: 50mins
Recipe by AnneWisconsin

A slightly spicy, creamy pasta dish. The texture reminds me of a fancy mac&cheese, but there's only 1/4 cup of cheese in the entire recipe. A yummy, savory, EASY dish, especially on a chilly night.

Top Review by Chef Buggsy Mate

Made this last night for dinner. I loved the taste of the sauce however; I had trouble with it coming together after adding the pureed peppers and cheese. I used fresh grated Parmesan cheese that tended to clump and give the sauce a curdled appearance. I thought as I continued to cook it down with the peppers that the sauce would become smooth. Instead the milk thickened and the liquid from the peppers separated from the sauce. I will make this again as the issue with the sauce very well could have been my error. Thank you for sharing your recipe. Made and reviewed for Spring PAC 2012

Ingredients Nutrition


  1. Roast bell peppers in oven [400 degrees, coat whole peppers in oil, bake 20 min, turning occasionally, until skins are browned. To easily peel, put in ziploc bag for 15-30min before peeling].
  2. Peel and seed peppers. Puree in food processor or blender until creamy. Set aside.
  3. Cook the pasta while you are doing the steps below.
  4. Heat oil over medium-high heat, add garlic and saute a couple of minutes.
  5. Add italian sausage and heat until thoroughly cooked. Drain on paper towels, drain off excess grease.
  6. Add sausage back to pan, and mix in evaporated milk, pureed pepper, red pepper flakes, salt and pepper.
  7. Stir in parmesan cheese.
  8. Fold pasta into mixture.
  9. Divide into 6 servings, top with additional parmesan if desired.

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