Orecchiette with Sausage and Roasted Peppers


Heat the broiler. Place the peppers, skin side up, on a foil lined baking sheet. Broil 4 inches from the heat until charred, 18-20 minutes. Transfer to a large bowl; cover with plastic wrap and steam 2-3 minutes. Using paper towels, rub off the pepper skins, reserving any juices in the bowl. Thinly slice the peppers into strips and return to bowl.

In a large pot of boiling salted water, cook the pasta until al dente, according to package directions. Drain, reserving ½ cup of the pasta water.

Meanwhile, heat the oil in a large skillet. Cook the sausage, breaking it up with a spoon, until browned, 7-10 minutes. Add the roasted peppers; cook until heated through.

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.

Servings: 6
Time to Prepare: 40mins

Submitted By: Cheryl
Original Source: Everyday Food Fast cookbook

Lighter than a pasta with a full sauce, but still satisfying on a chilly day. This was well received by three of the four - my pickiest wouldn't eat it b/c of the shape of the pasta.

If you can't find orecchiette, other short pastas would work - like bowtie, rotini, maybe even penne.

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