1 lb. penne pasta
2-12 oz. jars roasted red bell pepper
2 garlic cloves
2 T balsamic vinegar
1-2 tsp. hot sauce (like Louisiana)
2 T. -1/3c cream, milk, or silken tofu
spicy chicken sausage (like Emeril's habanero chicken sausage), cut into half moons
1-2 T olive oil (depending on how much sausage you used)
1/2 c grated pecorino cheese (although parmesano-reggiano will work just fine)
1 sprig of basil leaves, chopped
Bring water & salt to boil. When boiling, add penne pasta and cook until al dente. Drain, toss in a pasta bowl with 2 tsp olive oil.
In blender, add bell peppers, garlic cloves, balsamic vineger, hot sauce, and cream. Puree until smooth but still retains some chunks of red bell peppers.
Heat olive oil in pan over medium high heat and add the chicken sausage. Brown sausage slightly. Pour the roasted bell pepper puree over the sausage and simmer over low-medium heat until the sauce darkens in color slightly. This will help to mellow out the garlic. Pour over cooked penne pasta. Toss to coat the pasta. Add grated pecorino cheese and chopped basil over the top and serve.