Orecchiette With Hot Sausage And Roasted Red & Yellow Pepper

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 heat broiler.
• 2 place peppers, skin side up, on a foil-lined baking sheet; broil 4 inches from heat until charred, 18 to 20 minutes.
• 3 transfer to a large bowl.
• 4 cover with plastic wrap or brown paper bags; steam 2 to 3 minutes.
• 5 using a paper towel, rub off pepper skins, reserving any juices in bowl.
• 6 thinly slice peppers crosswise into 1/4-inch strips; return to bowl; set aside.
• 7 in a large pot of boiling salted water, cook pasta until al dente, according to package instructions.
• 8 drain, reserving 1/2 cup pasta water.
• 9 meanwhile, heat oil in a large skillet over medium heat.
• 10 add garlic until it turns golden (50 seconds).
• 11 cook sausage, breaking it up with a spoon, until browned, 7 to 10 minutes.
• 12 add roasted peppers; cook until heated through.
• 13 transfer sausage mixture to bowl; add pasta, butter, reserved pasta water, and parmesan.
• 14 season with salt and pepper.
• 15 toss to combine.
• 16 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!).