This dish began as a weeknight experiment when I wanted a comforting pasta that would also fuel my active household. I swapped heavy cream for cottage cheese the first time I made this, more out of pantry thrift than conviction, and the result was a revelation: all the creaminess, a clean tang, and a huge boost of protein. The combination of lean ground chicken and mild Italian pork sausage gives texture and savory depth without weighing down the sauce. Bright roasted red peppers and fresh basil lift the flavor so the final plate feels vibrant rather than heavy. I often make a double batch and freeze half because it reheats beautifully and sustains lunches for several days. I discovered this exact balance of ingredients on a rainy evening when friends popped by unexpectedly. The jarred roasted red peppers cut prep time, the cottage cheese made the sauce feel indulgent but much higher in protein, and the white wine added a subtle brightness that rounded everything out. Our guests asked for the recipe before dessert. The texture is silky from the blended peppers and cottage cheese, with small crumbles of chicken and sausage for bite. The dish pairs well with a simple green salad and a crisp white wine, and it sits perfectly in the middle of weeknight comfort and smart nutrition.

Ingredients

• Dry pasta (1 lb): Short-cut shapes like mezze rigatoni, penne, or rigatoni are ideal because their ridges and tubes hold the sauce. Choose good-quality durum wheat pasta for the best texture; Barilla or De Cecco work well.
• Lean ground chicken (1 lb): Look for 93% lean if possible. Chicken keeps the dish light while providing substantial protein and a tender crumbly texture when browned.
• Mild Italian pork sausage (1 lb): Remove casings and brown. Mild sausage adds fat and flavor; if you prefer lower fat, use a turkey sausage but reduce added salt.
• Parmesan cheese (3/4 cup grated): Freshly grated Parmigiano-Reggiano melts best and contributes umami. Pre-grated can work but may not melt as smoothly.
• Dry white wine (1/2 cup, 4 fl oz): A dry Pinot Grigio or Sauvignon Blanc deglazes the pan and brightens the sauce. If you avoid alcohol, substitute low-sodium chicken stock.
• Olive oil (1 tsp): Use extra virgin for flavor when finishing, but any neutral olive oil is fine for browning the meat.
• Fresh chopped basil: For finishing. Adds a fresh, peppery-sweet lift that balances the roasted red peppers.
• Roasted red pepper sauce ingredients: 1 1/2 cups Breakstone's 4% cottage cheese (about 12 fl oz), one 12.9 oz jar roasted red peppers drained (360 g), 6 to 8 fresh basil leaves, 3/4 tsp garlic-and-herb seasoning, 1/2 tsp salt, 1/4 tsp red pepper flakes.

Instructions

Blend the sauce: Combine 1 1/2 cups cottage cheese, drained jarred roasted red peppers (12.9 oz jar), 6 to 8 basil leaves, 3/4 tsp garlic-and-herb seasoning, 1/2 tsp salt, and 1/4 tsp red pepper flakes in a blender. Blend on high until completely smooth and slightly glossy, about 30 to 45 seconds. The cottage cheese should emulsify with the peppers to create a thick, creamy base. Cook the pasta: Bring a large pot of salted water to a rolling boil and cook 1 lb short-cut pasta until about 1 minute shy of al dente, following package directions. Reserve 1 cup of pasta cooking water before draining, then drain quickly so the pasta stays hot and slightly underdone; it will finish cooking in the sauce. Brown the meat: While the pasta cooks, heat 1 tsp olive oil in a large skillet over medium-high heat. Add 1 lb lean ground chicken and 1 lb mild Italian pork sausage (casings removed). Break the meat into small pieces with a wooden spoon and cook until no pink remains and bits begin to caramelize, about 6 to 8 minutes. Season lightly with salt and black pepper as it cooks. Deglaze and combine: Push the meat to the edges of the skillet and pour 1/2 cup dry white wine into the center to deglaze. Allow the wine to simmer and reduce for about 1 to 2 minutes to cook off the alcohol. Pour the blended roasted red pepper sauce into the skillet, stir to combine, then lower heat to low and let the mixture simmer gently while the pasta finishes, 3 to 5 minutes. Finish the dish: Add drained pasta directly to the skillet with the sauce, turn off the heat, and stir in 3/4 cup grated Parmesan until melted. Add reserved pasta water, a few tablespoons at a time, to loosen the sauce and help it cling—use 1/4 to 1/2 cup for a thick coating or up to 1 cup for a looser sauce. Taste and adjust salt and red pepper flakes as desired. Serve: Plate immediately with additional Parmesan and a sprinkle of fresh chopped basil. The residual heat will marry the flavors; serve with a crisp salad or steamed green vegetable.

Storage Tips

Cool the pasta to near room temperature within two hours and transfer to an airtight container to maintain quality. Refrigerate for up to 5 days. For longer storage, portion into freezer-safe containers and freeze up to 3 months. When reheating from frozen, thaw overnight in the refrigerator or reheat covered on low heat with a splash of chicken stock or milk to loosen the sauce and avoid drying. Glass containers or BPA-free plastic containers work well; leave a little headspace if freezing to allow for expansion.

Ingredient Substitutions

If you need to avoid pork, substitute the mild Italian sausage with turkey Italian sausage and increase seasoning slightly because turkey is leaner. For dairy-free and vegan adaptations, use a silken tofu and roasted red pepper blend in place of cottage cheese and choose vegan sausage alternatives; note texture and protein content will change. If you prefer a smokier flavor, use fire-roasted red peppers or add 1/2 tsp smoked paprika. For gluten-free needs, use a certified gluten-free pasta; cooking times may vary so monitor closely.

Serving Suggestions

Serve with a simple green salad dressed in lemon and olive oil or a crisp arugula salad to cut the richness. A side of roasted broccoli or sautéed greens makes a nourishing plate. Garnish with extra grated Parmesan, a drizzle of good-quality olive oil, and lots of torn fresh basil for color and freshness. For a more formal dinner, pair with a crisp Chardonnay or a light Pinot Grigio to accent the pepper and herb notes.

Cultural Background

This dish blends Italian pasta traditions with modern American ingredient swaps. Roasted red peppers are common in Mediterranean cooking, and the technique of emulsifying dairy into a pepper purée echoes classic cream-based sauces but with a protein-forward twist. The use of sausage alongside ground poultry mirrors rustic Italian casseroles where multiple proteins lend depth. The cottage cheese substitution is a contemporary health-conscious adaptation that preserves creaminess while increasing protein density.

Seasonal Adaptations

In summer, swap jarred peppers for homemade oven-roasted red peppers if you have an abundance; roast until charred, cool, peel, and blend. In winter, add sautéed mushrooms or spinach to the skillet for earthiness and extra nutrients. For holiday gatherings, use spicy Italian sausage and finish with chopped parsley and a squeeze of lemon to brighten the feast. Small seasonal tweaks keep this dish feeling fresh year-round.

Meal Prep Tips

Make the sauce ahead and store in the refrigerator for up to 3 days; brown the meats and store separately. When ready to serve, cook the pasta and finish in the skillet with sauce and meats for a quick assembly. For lunches, portion into microwave-safe containers with a small container of extra grated Parmesan and a lemon wedge to refresh the dish when reheating. Reserve pasta water in 1-cup bags in the freezer to help adjust consistency later.

This pasta is a reliable weeknight winner: fast, protein-rich, and full of flavor. Share it with friends, pack lunches, or make it for a casual dinner party and watch how fast the bowls are cleared. Enjoy making it your own.