Pasta a la Soubise

Onions, bell peppers, peas, sliced garlic and crushed red pepper sautéed in olive oil and tossed with smoked sausage, orecchiette pasta and a little soubise for next-level deliciousness.

  • by Nicholas Landry
  • Servings: 4
  • Ready in: 25-30 Minutes
  • Ideal application: Main Dish
  • Products:

    Summit Hill Foods® Soubise Sauce Mix

Special Notes

While you can substitute pretty much any smaller pasta, orecchiette has the perfect smooth texture and bite. Perfectly delightful with the right plant-based sausage substitute.


  • 1 lbs orecchiette pasta
  • 1 lbs smoked sausage, sliced
  • 1/2 cup red bell pepper, medium dice
  • 1/2 cup green bell pepper, medium dice
  • 1/2 cup yellow bell pepper, medium dice
  • 1 cup yellow onion, medium dice
  • 1 cup green peas, frozen or fresh
  • 1/4 cup olive oil
  • 45 grams Summit Hill Foods® Soubise Sauce Mix
  • 1 cup water
  • 2 tbsp garlic, sliced
  • 1 tsp crushed red pepper


1. In a medium-sized pot, bring salted water to a boil. Add orecchiette pasta and cook. Strain and lightly toss pasta with a little olive oil to keep it from sticking together.
2. In a small sauce pot, bring 1 cup of water to a boil. Whisk in soubise sauce until dissolved. Bring to a boil then reduce to simmer until sauce begins to thicken.
3. In a large sauté skillet, heat olive oil on medium heat. Add sausage, garlic, and crushed red pepper. Allow sausage to release its oils and brown. When sausage has browned, remove from pan.
4. Add vegetables to the hot skillet. Add a little water if you need to help deglaze the pan. Cook vegetables until they are nice and tender.
5. Add peas and allow to heat up and thaw if frozen.
6. Right before serving, add sausage and soubise sauce to the skillet along with the vegetables. Bring to a boil then reduce to simmer.
7. Add pasta and toss until hot.
8. Serve in a pasta bowl and top with grated Parmesan cheese.

Meet the Chef

Nicholas Landry

Nicholas Landry

Corporate Chef

After graduating from the Chef John Folse Culinary Institute, Chef Nick worked as a line cook, caterer, head restaurant chef and eventually found his passion as an R&D chef. And he did so all over the place, from New York to St. Thomas to his home state of Louisiana.

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