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Orecchiette with Sausage and Roasted Red Peppers
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
| 2 medium | red bell peppers |
| 2 medium | yellow bell peppers |
| salt | |
| pepper | |
| 1 lb | orecchiette |
| 2 tsp | olive oil |
| 1 lb | sweet italian sausage |
| 1 tbl | butter |
| 1/3 cup | parmesan cheese |
Heat broiler, place the peppers skin side up on a foil lined baking sheet. Broil 4 inches from heat until charred 18 - 20 minutes. Transfer to a bowl. Cover with plastic wrap for to steam for 2-3 minutes
Using a paper towel rub off the pepper skins, reserving any juices. Thinly slice the peppers into 1/4 inch strips, return to bowl
In a large pot of boiling salted water, cook pasta until al dente. Drain reserve 1/2 cup of pasta water.
Heat oil in a large skillet over medium heat. Cook the sausage, breaking up with a spoon until browned, 7- 10 minutes. Add peppers cook until heated through.
Transfer the sausage mix to a large bowl; add pasta , butter, reserved pasta water and parmesan. Season with salt and pepper. Toss to combine.
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