1 Picture
Ingredients
- 2 medium red bell peppers, four flat sides sliced off core, ribs and seeds discarded.
- 2 medium yellow bell peppers, four flat sides slided off core, ribs and seeds discarded.
- Coarse salt and freshly ground pepper.
- 1 pound orecchiette or other short pasta
- 2 teaspoons olive oil
- 1 pound sweet Italian sausage, removed from casing
- 1 tablespoon butter, cut into small pieces
- 1/3 cup grated Parmesan cheese
Details
Adapted from Internet
Preparation
Step 1
1. Heat the broiler. Place the peppers skin side up on a foil-lined baking sheet; broil 4 inches from the heat until charred, 18 to 20 minutes. Transfer to a large bowl. Cover with plastic wrap; steam for 2 to 3 minutes. Using a paper towel, rub off the pepper skins, reserving any juices in the bowl. Thinly slice the peppers crosswise into 1/4-inch strips; return to the bowl. Set aside.
2. In a large pot of boiling salted water, cook the pasta until al dente according to the package instructions. Drain, reserving 1/2 cup of the pasta water.
3. Meanwhile, heat the oil in a large skillet over medium-high heat. Cook the sausage, breaking it up with a spoon, until browned, 7 to 10 minutes. Add the roated peppers; cook until heated through.
4. Transfer the sausage mixture to a large bowl; add the pasta, butter, reserved pasta water, and Parmesan. Season with salt and pepper. Toss to combine.
Review this recipe