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Grilled Salsiccia Pasta

Grilled Salsiccia Pasta uses classic Italian ingredients that are roasted to sweet and smoky perfection on the barbecue and then blended into an easy, simple pasta sauce. Roasted red peppers, garlic, and onion pair beautifully with zesty, grilled Salsiccia Italian sausages.
Prep Time5 mins
Cook Time35 mins
Course: Main Course
Cuisine: Italian
Keyword: Grilled Salsiccia Pasta
Servings: 6
Calories: 893kcal


  • 1.25 pounds Salsiccia (Italian Sausage) links
  • 2 red bell peppers - cut in half vertically, seeds removed
  • 1 white or yellow onion, large peeled, cut in half horizontally
  • 1 head of garlic, large, top 1/4 of the head cut off
  • 2 tablespoons olive oil
  • 1 tablespoon kosher salt
  • 1 pound pasta, cooked al dente


  • 2 tablespoons butter
  • 1 tablespoon flour
  • 1/2 cup dry white wine Pinot Grigio
  • 1 cup heavy cream
  • 1/2 cup chicken stock
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes


  • 1/2 cup fresh basil, thinly sliced
  • 1/4 cup parmesan cheese, grated


  • Set up the barbecue grill for indirect cooking at a medium heat or around 350 degrees.
  • Drizzle peppers, onion, and garlic head with olive oil and sprinkle with salt.
    drizzle with olive oil and sprinkle with kosher salt
  • Cook the peppers skin side down indirectly except to move briefly over the flame to char the skin.
    char the red bell peppers briefly over the flame to char the skin
  • At the same time, roast both the onion, head of garlic, and salsiccia on in-direct heat until golden and caramelized. +/- 30 min
  • Remove the cooked sausages, peppers, onion, and garlic head from the grill. Use a fork to remove the charred skin from the peppers.
  • Squeeze the cloves out of the head of garlic.
  • Roughly chop the peppers, onion, and garlic. Cut the Salsiccia sausages into slices.
    cutting board of roasted ingredients for grilled salsiccia pasta
  • Heat a cast iron skillet over the flame (or on the stovetop.) Melt the butter, add the flour, cook the roux for 1-2 min.
  • Deglaze with the white wine., scraping the bottom of the skillet to remove any browned bits, and wisking into the wine until well combined.
  • Add the cream, stock, salt, pepper, pepper flakes, red peppers, onion, garlic cloves.
    add the roasted garlic, onions, and red peppers to the cast iron skillet
  • Use an immersion blender (or traditional blender), to blend. The sauce does not need to be smooth. Check the salt ratio, you will need more and add as needed. Simmer for 2-3 minutes.
  • Serve with cooked pasta, sliced sausages, and  garnish with lots of fresh basil, parmesan cheese, and cracked black pepper.


Calories: 893kcal | Carbohydrates: 66g | Protein: 27g | Fat: 56g | Saturated Fat: 24g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 140mg | Sodium: 2198mg | Potassium: 620mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2110IU | Vitamin C: 56mg | Calcium: 129mg | Iron: 3mg