Orecchiette With Broiled Feta, Peppers and Sausage

Food & Wine. To save time you could use jarred roasted red peppers.

• Ready In: 40 mins
• Serves: 12

Ingredients

• 3  pints cherry tomatoes, halved
• 1⁄2 cup extra virgin olive oil
• 1⁄3 cup  thinly sliced mint leaf
• 2 1⁄2 tablespoons  chopped oregano
•  salt & freshly ground black pepper
• 2  large red bell peppers
• 3⁄4 lb feta, sliced 3/4 inch thick
• 2  lbs  sweet and hot sausage
• 2  lbs  dried  orecchiette

Directions

1. In a large bowl, toss the tomatoes with 7 tablespoons of the olive oil, the mint and 2 tablespoons of the oregano; season with salt and pepper. Let stand at room temperature for up to 2 hours.
2. Preheat the broiler. Roast the peppers under the broiler, turning, until charred. Transfer to a plastic bag and let steam for 15 minutes.
3. Peel the peppers, discarding the cores, ribs and seeds; cut the peppers into 1/4 -inch strips.
4. Brush the feta with the remaining 1 tablespoon of oil, sprinkle with pepper and the remaining 1 1/2 teaspoons of oregano and broil until golden on both sides.
5. Broil the sausages, turning, until cooked through. Transfer to a cutting board and cover with foil.
6. Cook the pasta in a stockpot of boiling salted water until al dente.
7. Drain well, reserving 1 cup of the cooking water. Add the pasta to the tomatoes; add the pepper strips. Slice the sausage, crumble the feta and toss both with the pasta; add some of the cooking water if the pasta seems dry.
8. Season with salt and pepper and serve immediately.