Creamy Roasted Red Pepper Pasta

1: Bring a pot of salted water to a boil and cook the pasta until al dente. Reserve ½ cup pasta water, then drain.

2: While the pasta cooks, heat 1 tbsp of olive oil in a large sauté pan over medium heat.

3: Slice your sausages into rounds and sear them for 3-4 minutes per side until golden brown and cooked through. Set sausage aside.

4: In the same pan, melt 1 tbsp of butter and sauté onion, garlic, and sun-dried tomatoes until softened, about 2 minutes.

5: Deglaze the pan with chicken broth. Cook for another 2 minutes and turn off heat. Transfer the mixture to a blender.

6: Add cottage cheese and milk, then blend until completely smooth.

7: Pour the blended sauce back into the sauté pan over low heat. Stir in Parmesan cheese until melted.

8: Add the cooked pasta into the sauce, adding a splash of reserved pasta water to loosen it. Stir in the sliced sausage and let everything cook for 2 minutes on low heat.

9: For serving, plate the pasta and garnish with fresh basil or parsley, more Parmesan cheese, and red pepper flakes, then enjoy!