Orecchiette With Hot Sausage and Roasted Red & Yellow Pepper

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
• 1-2 garlic cloves, sliced garlic into nice size pieces
• kosher salt
• fresh ground black pepper
• crushed red pepper flakes (optional)
• 1 lb orecchiette or fusilli or conchiglette pasta or 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

Directions

1. 1

   Heat broiler.

2. 2

   Place peppers, skin side up, on a foil-lined baking sheet; broil 4 inches from heat until charred, 18 to 20 minutes.

3. 3

   Transfer to a large bowl.

4. 4

   Cover with plastic wrap or brown paper bags; steam 2 to 3 minutes.

5. 5

   Using a paper towel, rub off pepper skins, reserving any juices in bowl.

6. 6

   Thinly slice peppers crosswise into 1/4-inch strips; return to bowl; set aside.

7. 7

   In a large pot of boiling salted water, cook pasta until al dente, according to package instructions.

8. 8

   Drain, reserving 1/2 cup pasta water.

9. 9

   Meanwhile, heat oil in a large skillet over medium heat.

10. 10

    Add garlic until it turns golden (50 seconds).

11. 11

    Cook sausage, breaking it up with a spoon, until browned, 7 to 10 minutes.

12. 12

    Add roasted peppers; cook until heated through.

13. 13

    Transfer sausage mixture to bowl; add pasta, butter, reserved pasta water, and Parmesan.

14. 14

    Season with salt and pepper.

15. 15

    Toss to combine.

16. 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!).