Chicken Sausage and Mini Pepper Pasta

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When I was coming up with a recipe to make with Pure Flavor® Aurora Bites Mini Peppers, I wanted to lighten up the traditional sausage and pepper recipe.

Pure Flavor® Aurora Bites Mini Peppers are so sweet and compliment chicken sausage perfectly! They are so colorful and hold their crisp texture while cooking. The kids will love this recipe just as much as the adults!

This recipe is brought to you in collaboration with Pure Flavor®. Thank you for supporting the brands that make my blog possible! All opinions are my own.

• It's easy to make! With only a few high-quality ingredients, this dinner is full of flavor and ready in under 30 minutes.
• There's very little cleanup! A baking sheet and a pasta pot are the only things you'll need to clean up after this dinner is cooked.
• It's great for meal prep! Make this pasta on a Sunday and add it to microwave safe containers to reheat throughout the week.

• Pure Flavor® Aurora Bites Mini Peppers- One 16 ounce bag is ideal for one pound of pasta.
• Chicken sausage- one package or 4 links of your favorite chicken sausage
• Pasta- One pound of your favorite pasta
• Onion- A necessary ingredient when making a sausage and pepper recipe.
• Cherry Tomatoes- One cup. The cherry tomatoes burst in the oven and add some juice to the sauce.
• Cheddar cheese- Sharp yellow cheddar or sharp white cheddar, shredded.
• Spices- Granulated garlic, cumin, chili powder, and Italian seasoning.

• Cutting Board
• Knives
• Baking Sheet
• Pasta Pot
• Colander

These days, you can find chicken sausage in every flavor. For this recipe, I used tomato and mozzarella variety. If you can find a roasted red pepper variety, or a simple sweet Italian chicken sausage that you like, use that!

This recipe is very versatile, so you can mix and match and add the different types of sausage based on the ingredients you have or that your family likes.

1. Preheat the oven to 375 degrees.
2. Wash and cut the peppers into thick slices. Add the peppers to a baking sheet.
3. Cut the onion into slices and add them to the baking sheet.
4. Cut the chicken sausages into slices. No need to remove the casing from the chicken sausage. Add the sausage to the baking sheet.
5. Place the tomatoes on the baking sheet.
6. Add the olive oil and spices to the baking sheet and mix all the ingredients to coat them in the olive oil and spices.
7. Place the baking sheet in the oven for 25 minutes.
8. While the vegetables roast, cook the pasta according to package instructions. When the pasta is done cooking, reserve ½ cup of pasta water and set it aside.
9. When the pasta is cooked, place it in a large bowl. Top with the cheddar cheese, cooked vegetables, chicken sausages, and reserved pasta water. Mix all the ingredients to coat them. Serve immediately with extra cheddar cheese.

• Use pork sausage! If you aren't a fan of chicken sausage, or only have pork sausage on hand, cut up the pork sausage and add it to this pasta.
• Use your favorite type of pasta! Gluten free, chickpea, even red lentil pasta would be delicious!
• Change up the shape of your pasta! Rigatoni, rotini, or farfalle would all be substitutes for the penne that we used in this recipe.

Yes! This pasta reheats really well. Keep this pasta in an airtight container for up to 4 days. To reheat, place the pasta in a microwave safe bowl and reheat for 2-3 minutes.

Add mushrooms or zucchini to this pasta to bulk up the vegetables even more!

Yes! If you want to make this pasta dairy free, simply leave out the cheese or use your favorite non-dairy cheese. Make sure that the chicken sausage you are using does not have any cheese in it either.

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