Prep 20 mins
Cook 20 mins
Freshly roasted peppers give this dish a smoky taste, if you want, you can substitute bottled red peppers, but it won't taste the same!! To skin the peppers char them and then cover tightly with plastic wrap or put them in closed brown paper bags - this wil produce steam and make the skins come off easily.
- 2 medium red bell peppers, four flat sides sliced off core, ribs and seeds discarded
- 2 medium yellow bell peppers, four flat sides sliced off core, ribs and seeds discarded
- 1 -2 garlic clove, sliced garlic into nice size pieces
- kosher salt
- fresh ground black pepper
- crushed red pepper flakes (optional)
- 1 lb orecchiette or 1 lb fusilli or 1 lb conchiglette pasta or 1 lb orzo pasta
- 2 teaspoons olive oil
- 1 lb hot Italian sausage, removed from casings
- 1 tablespoon butter, cut into small pieces
- 1⁄3 cup grated parmesan cheese
- cheese, for serving
- Heat broiler.
- Place peppers, skin side up, on a foil-lined baking sheet; broil 4 inches from heat until charred, 18 to 20 minutes.
- Transfer to a large bowl.
- Cover with plastic wrap or brown paper bags; steam 2 to 3 minutes.
- 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 pasta water.
- Meanwhile, heat oil in a large skillet over medium heat.
- Add garlic until it turns golden (50 seconds).
- Cook sausage, breaking it up with a spoon, until browned, 7 to 10 minutes.
- 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.
- Serve with a robust wine, a loaf of Italian bread(to sop up all the juices) & a salad of arugula(for that nice peppery flavor!).
Being a huge fan of sauceless pasta dishes, I knew I would like this, and I did! I omitted the red pepper flakes, but I will add them next time because it lacked some extra zip - my sausage must have been on the mild side. Also, my store was out of red bell peppers, and I substituted an orange and a purple for the red. The orange was fine, but don't substitute purple (or green) - I found out the hard way these colors don't work for roasting, the taste isn't the same. Thanks for posting this, I will make it again!