Difficulty Medium
Cook Time 45 min
Heat Medium 🌶🌶
A hearty pasta loaded with meats and tossed in a creamy roasted red pepper and walnut sauce that's rich, savory, and packed with flavor. The blended sauce with roasted garlic and tangy feta makes this dish absolutely irresistible.
✨ AI Summary Step-by-Step Cooking Guide Print Share Ingredients 1 lb protein rotini pasta 2 cups shredded chicken 1 lb hot Italian sausage, casings removed 1 cup salami, cut into chunks 1 yellow onion, diced 1 red bell pepper, diced 1 whole head garlic 1/4 cup fresh basil, chopped 1 cup ricotta cheese 1 cup grated Parmesan cheese 3 tablespoons butter 2 cups roasted red peppers (jarred or fresh) 3 tablespoons tomato paste 1 cup crumbled feta cheese 1/4 cup fresh parsley, chopped 1/2 red onion, diced 3/4 cup walnuts 2 teaspoons Italian seasoning 1/4 cup olive oil 1/2 cup Greek yogurt Directions 1 Preheat oven to 400°F. Cut the top off the head of garlic, drizzle with olive oil, wrap in foil, and roast for 35-40 minutes until soft and golden. Let cool, then squeeze out the cloves. 2 Cook pasta according to package directions. While pasta cooks, brown the Italian sausage in a large skillet over medium-high heat, breaking it up as it cooks. Add yellow onion and red bell pepper, cooking until softened, about 5 minutes. Stir in shredded chicken, salami chunks, and Italian seasoning. Set aside. 3 In a blender or food processor, combine roasted garlic cloves, roasted red peppers, walnuts, feta cheese, tomato paste, Greek yogurt, and half the Parmesan. Blend until smooth and creamy. 4 Drain pasta and return to pot. Add butter and toss until melted. Pour in the roasted pepper sauce and stir to coat. Add the meat mixture and ricotta cheese, stirring gently to combine. 5 Transfer to a large serving bowl and top with remaining Parmesan, fresh basil, parsley, and diced red onion. Serve hot.
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