Orecchiette with Sausage and Roasted Peppers
  • Servings: 6
  • 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
  1. 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.
  2. In a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Drain, reserving 1/2 cup past water.
  3. 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.
  4. Transfer sausage mixture to bowl; add pasta, butter, reserved pasta water and parmesan. Season with salt and pepper. Toss to combine.
  5. source: Everyday Food 9/04
This is one of hubby's favs! We half the recipe for just the two of us.