I think that the most exciting part about making this dish was roasting the red peppers. I'd never roasted my own pepper before (it's surprisingly easy!). They really did contribute to the taste - I was quite surprised. This dish was pretty mellow tasting - good, but mellow. If I were to make it again, I think that I'd add some garlic and freshly cracked black pepper to give it a little bit more oomph. I decided to take some pictures of what your peppers should look like. Don`t worry, they`re supposed to look charred and beyond reconsiliation but underneath that crispy black exterior is a delicious, perfectly roasted red pepper. Bon appétit!
Ingredients:
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
Coarse salt and ground pepper
1 pound orecchiette or other short pasta
2 teaspoons olive oil
1 pound sweet Italian sausage, removed from casings
1 tablespoon butter, cut into small pieces
1/3 cup grated Parmesan cheese
Directions
1. 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; 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.
2. In a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Drain, reserving 1/2 cup pasta water.
3. Meanwhile, heat oil in a large skillet over medium heat. Cook sausage, breaking it up with a spoon, until browned, 7 to 10 minutes. Add roasted peppers; cook until heated through.
4. Transfer sausage mixture to bowl; add pasta, butter, reserved pasta water, and Parmesan. Season with salt and pepper. Toss to combine.
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