Orecchiette with Sausage and Roasted Peppers
2 medium red bell and two medium yellow bell peppers, eight flat sides sliced off core, rib and seeds discarded
Course Salt and Ground Pepper
1 lbs Orecchiette or other short pasta
2 teaspoons olive oil
1 lbs sweet Italian sausage, removed from casing
1 tablespoon butter, cut into small pieces
1/2 cup grated Parmesan cheese
Heat broiler. Place peppber, skin side up, on a foil-lined baking sheet; broil 4 inches from heat until charred, 18-20 mins. Transfer to a large bowl. Cover with plastic wrap; steam 2-3 mins. Using a paper towel rub off pepper skins, reserving any juices in bowl. Thinly slice peppers crosswise into 1/4 inch strips; return to bowl. Set aside.
In a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Drain, reserving 1/2 cup past water.
Meanwhile, heat oil in a large skillet over medium heat. Cook sausage, breaking it up with a spoon, until browned, 7-10 mins. Add roasted peppers; cook until heated through.
Transfer sausage mixture to bowl; add pasta, butter, reserved pasta water and parmesan. Season with salt and pepper. Toss to combine.
source: Everyday Food 9/04
Pairs Well With
This is one of hubby's favs! We half the recipe for just the two of us.